It contains three new obsessions of mine that make up one big obsession, which is this dish. First: crispy tofu. Second: noodles. Extra thin, preferably. They cook super fast and I love how they just soak up every bit of flavor you throw at them. I also love their texture and being a big texture person, this is huge for me. Third: spicy Hoisin sauce. Super flavorful and super yum, which is super important when those said noodles are soaking it all up.
So there ya have it. Those three awesome things, combined with a few other pretty great things, make one really yummy noodle dish. I almost didn’t add the cilantro because I wasn’t sure how it would go with the broccoli but I am really glad I did. Since the sauce has a ton of flavor and salt from the soy sauce, Hoisin, and Sriracha, the cilantro brightens things up and adds a bit of freshness to each bite, which I loved. You could also use other veggies that you like, if you’re not a fan of broccoli. I think cauliflower, brussels sprouts, red pepper, or snow peas would all be good.
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Crispy Tofu and Broccoli Bowls with Spicy Hoisin Sauce
- Total Time: 45 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian
Description
Crispy tofu and broccoli atop rice noodles, tossed in a spicy hoisin sauce. A quick, flavorful weeknight meal.
Ingredients
- 1 block (454 g) firm tofu
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1 head broccoli, cut into small florets
- 2-4 tbsp oil (I used canola)
- 2 cups (454 g) rice noodles
- chopped cilantro, for topping
- sesame seeds, for topping
- 2 tbsp (30 ml) Hoisin
- 1 tbsp (15 ml) honey
- 1-2 tsp Sriracha (depending on how spicy you want it)
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) sesame oil
- 1 clove garlic, minced
- 1/3 cup soy sauce
- 2 tbsp (30 ml) water
Instructions
- Combine all sauce ingredients in a medium bowl and whisk well.
- Set aside.
- Drain tofu and dry with a paper towel.
- Cut tofu into slabs lengthwise, then halve each slab and cut into cubes.
- Add cornstarch and salt to a large bowl.
- Toss tofu cubes in cornstarch and salt, working in batches.
- Add 2 tbsp of oil to a large saucepan over medium-high heat (approximately 350-375°F / 177-191°C).
- Add half the tofu, cooking until golden brown, about 10 minutes, flipping frequently.
- Repeat with remaining tofu, adding more oil if needed.
- Set aside cooked tofu on a plate.
- Add 1 tbsp of oil to the same pan and add broccoli.
- Cook 5-7 minutes, until bright green and tender; add 1-2 tbsp of water and cover to steam if desired.
- Bring a large pot of water to a boil.
- Add rice noodles and cook according to package directions until soft.
- Drain noodles.
- Combine noodles, tofu, broccoli, and sauce in the large saucepan over medium heat, tossing to combine and heat for 1-2 minutes.
- Serve in individual bowls.
- Top with cilantro and sesame seeds.
Notes
- For extra crispy tofu, press the tofu block to remove excess water before cutting and coating.
- If you don’t have rice noodles, substitute with quinoa or brown rice for a different texture.
- Store leftover bowls in an airtight container in the refrigerator for up to 3 days. The sauce will thicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
Frequently Asked Questions
How do I get the tofu really crispy?
Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes and pan-fry in a thin layer of oil over medium-high heat. Resist the urge to move the pieces around too much. Let each side develop a golden crust before flipping. 
Can I adjust the spice level of the hoisin sauce?
Start with less chili paste or hot sauce and taste as you go. The hoisin base is naturally sweet, so you have room to build the heat gradually without overwhelming the dish.
What is the best way to cook the broccoli for this bowl?
Roasting the broccoli at high heat gives you the best texture and a bit of char on the edges. Steaming works if you are short on time, but you lose that roasted flavor that pairs so well with the spicy hoisin sauce.
