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Basil Tofu Rice Noodles

  • Author: Sheenam
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 3-4 servings 1x
  • Category: Main
  • Method: Stove Top
  • Cuisine: Asian
  • Diet: Vegan


Easy, delicious and quick basil tofu rice noodles. Vegan, gluten free and so simple to make, these rice noodles are coated in the best ever asian style sweet and spicy sauce tossed in lots of fresh basil, garlic & crispy strips of pan fried tofu.


  • 300 grams rice noodles
  • 2 cups water
  • 200 grams tofu 
  • 2 tbsp oil (vegetable oil or extra virgin olive oil)
  • 1 tbsp garlic (finely chopped)
  • 1 cup vegetable stock (see note 1)
  • 1 tbsp sriracha
  • 1 tbsp light soy sauce (low sodium)
  • 1 tbsp dark soy sauce (low sodium)
  • 1 tbsp sugar (regular white caster sugar)
  • 1 tsp sesame oil 
  • 3/4 cup fresh basil (roughly chopped)


  1. TOFU: Heat 1 tbsp oil in a pan and add tofu blocks (as shown in picture above). Let cook on medium flame for 3-4 minutes each side until a crispy brown and golden exterior is formed. Keep aside on kitchen paper to get rid of excess oil. (If you are a tofu-newbie, click here to read how to prepare tofu before cooking and to learn how to get rid of excess moisture from the tofu block)
  2. RICE NOODLES: Cook the rice noodles by placing them in a long rectangular dish. Add 2 cups of boiled water over the dry rice noodle sticks and let cook/ get soft for about 10-15 minutes. 
  3. While the noodles are cooking, cut the pan fried tofu block into small strips. Keep aside.
  4. SAUCE: Prepare the sauce - to a small bowl, add vegetable stock, soy sauce (dark and light), sugar, sriracha, sesame oil and mix well. 
  5. To a pan, add remaining 1 tbsp of oil and chopped garlic. Let cook for a few seconds and add the tofu strips, softened rice noodles, all of the sauce and basil leaves. Let cook for a few minutes on low flame until all noodles are well coated with the sauce and basil leaves are wilted.
  6. Transfer hot glossy noodles to serving bowls, add some chopped spring onions and serve.


VEGETABLE STOCK: If you can not find vegetable stock, simply mix vegetable stock cube with hot water until dissolved. Use 1 cube for every 1 cup of hot water. This is the brand I use in my kitchen to make vegetable stock. 

TOFU-NEWBIE: Click here for a detailed blog post on how to prep tofu before cooking. 

Keywords: vegan, rice noodles, tofu

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