This dish is packed with bold flavors, crispy tofu, and slurp-worthy rice noodles, all tossed in a spicy, garlicky chili crunch sauce. It’s quick, easy, and perfect for a weeknight meal. Plus, kids love the crispy tofu, and you can adjust the spice level to keep it family-friendly. Let’s get cooking!
What You’ll Need
Ingredients
- 1 block firm tofu (pressed, cut into ½-inch cubes)
- 8 oz rice noodles (thin, like vermicelli or medium-width)
- 2 cups fresh spinach (loosely packed)
- 3 tbsp chili crunch (adjust for spice preference)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey (or maple syrup)
- 1 tsp rice vinegar
- 2 cloves garlic (minced)
- 1-inch piece of ginger (grated)
- 1 tbsp cornstarch
- 2 tbsp neutral oil (for frying tofu)
- 1 tsp sesame seeds (optional, for garnish)
- 2 green onions (sliced, for garnish)
Tools
- Large pan or wok
- Medium pot (for boiling noodles)
- Mixing bowl
- Tongs or chopsticks
- Cutting board & knife
Pro Tips
- Press your tofu! Removing excess water makes it crispier when pan-fried. A paper towel and a heavy pan work well.
- Cook noodles separately. Rice noodles can get mushy if overcooked. Follow package instructions and rinse with cold water.
- Adjust the spice. Chili crunch varies in heat—start small and add more if needed.
- Use a non-stick pan. Helps tofu crisp up evenly with less oil.
- Toss everything quickly. Once the noodles go in, mix fast to evenly coat them in sauce.
Make-Ahead Tips
- The tofu can be pressed and cut in advance. Store in the fridge for up to 24 hours.
- The sauce can be mixed and refrigerated for up to 3 days.
How to Make Chili Crunch Tofu & Spinach Rice Noodles
1. Cook the Rice Noodles
Bring a medium pot of water to a boil and cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
2. Prepare the Tofu
While the noodles cook, toss the cubed tofu with cornstarch in a mixing bowl until evenly coated.
3. Crisp the Tofu
Heat 2 tbsp neutral oil in a large pan over medium-high heat. Add the tofu cubes in a single layer and cook until golden brown on all sides, about 3-4 minutes per side. Remove from the pan and set aside.
4. Make the Sauce
In a small bowl, mix chili crunch, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger until well combined.
5. Cook the Spinach & Toss Everything Together
In the same pan used for the tofu, add the spinach and sauté for 30 seconds until just wilted. Add the cooked noodles, crispy tofu, and sauce. Toss everything together for 1-2 minutes until evenly coated and heated through.
6. Serve & Garnish
Divide into bowls and top with sliced green onions and sesame seeds. Serve hot and enjoy!
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan with a splash of water or soy sauce to loosen the noodles.
Final Thoughts
This Chili Crunch Tofu & Spinach Rice Noodle dish is easy, flavorful, and perfect for busy nights. It’s got just the right mix of heat, crunch, and slurp-worthy goodness. Try it out and let me know how it goes in the comments—I’d love to hear what you think or any fun twists you try! Happy cooking! 🍜🔥