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Dinner recipe · from the recipe book

Crispy Tofu Garlic Oil Noodle Bowls

Golden, crisp-edged tofu and bright edamame tossed with rice noodles in a sizzling garlic-chili olive oil, with wilted spinach and a squeeze of lime.

Crispy Tofu Garlic Oil Noodle Bowls

Ingredients

  • 1 lb450 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp16 gCornstarch
  • 9 oz260 gRice noodles, dry
  • 8½ cups2,000 gWaterboiling
  • 1¼ cups150 gShelled edamame, frozen
  • 6 cups loosely packed180 gBaby spinach
  • 3½ tbsp45 gOlive oildivided
  • 8 cloves24 gGarlicthinly sliced
  • ½ tsp1 gCrushed red pepper
  • 2 tbsp30 gLow-sodium soy sauce
  • 2 tbsp30 gLime juice
  • 2 medium30 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Prepare first: press and cube the tofu, slice the garlic and green onion, and bring the water to a boil in a kettle or pot.
  2. Place the rice noodles in a large heatproof bowl, pour the boiling water over them and soak 6 to 8 minutes until tender; add the edamame for the last 3 minutes. Drain, rinse briefly with warm water and set aside.
  3. While the noodles soak, toss the tofu with the cornstarch until lightly coated.
  4. Heat half of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook 8 to 10 minutes, turning, until golden and crisp on all sides. Move the tofu to a plate.
  5. Lower the heat to medium-low. Add the remaining half of the olive oil and the garlic to the skillet and cook 2 to 3 minutes, stirring, until pale golden; stir in the red pepper flakes for 15 seconds.
  6. Add the spinach to the garlic oil and toss until just wilted, about 1 minute.
  7. Add the drained noodles and edamame, the soy sauce and the lime juice to the skillet and toss until glossy and hot.
  8. Return the tofu to the skillet and toss gently. Divide into 4 bowls and top with the green onion and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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