Today’s Tofu Drunken Noodles Recipe is a healthy vegan dinner that’s packed with awesome nutrition and tastes fabulous! The flavors of drunken noodles are lovely–Chinese broccoli, Thai basil, ginger, limes, and sautéed tofu makes for a filling and delightful dinner!
Why we love Tofu Drunken Noodles Recipe
I love eating at Thai restaurants, I always get Drunken Noodles if they have them on the menu! These Tofu Drunken Noodles taste amazing and they’re super nutritious too!
Oh and I just love those rice noodles soooooo much 🙂
How to make Tofu Drunken Noodles Recipe
- Fill large pot with water, add salt, bring to boil.
- Add rice noodles to boiling water and turn off heat, let soak 3-4 minutes until pliable.
- Drain and rinse with cool water; set aside.
- In small bowl, whisk together soy sauce, brown sugar, 1 tablespoon water, juice of 1 1/2 limes, 1/2 tablespoon sambai.
- Slice remaining 1/2 of lime into wedges for serving; set aside.
- In large non-stick skillet heat 1 tablespoon oil, once heated add tofu- salt and pepper and brown on all sides. (approx 5-6 minutes)
- Transfer tofu to plate; set aside.
- Return skillet to heat, add 1 tablespoon oil and coat pan, add ginger and chinese broccoli, add salt and pepper; cook 2 minutes.
- Add rice noodles and soy mixture to skillet; toss to coat and cook 1-2 minutes to thicken sauce.
- Add basil and tofu to skillet; cook 1 minute to heat through.
- Serve with scallions and lime wedges.
- Enjoy your Tofu Drunken Noodles Recipe!
Tofu Drunken Noodles Recipe

Today's Tofu Drunken Noodles Recipe is a healthy vegan dinner that's packed with awesome nutrition and tastes fabulous!
Ingredients
- 1 package extra firm tofu, drain, pat dry, and cut into 1 inch cubes
- 1 (8 ounces0 rice noodles
- 2 limes, halved
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2- 1 tablespoon sambal oelek, adjusted for spiciness
- 1 tablespoon fresh minced ginger
- 4 ounces chinese broccoli, cut into 1 inch pieces
- 1/4 cup thai basil, rough chop
- 1 scallion, thinly sliced
- 2 tablespoons canola oil
- sea salt
Instructions
- Fill large pot with water, add salt, bring to boil.
- Add rice noodles to boiling water and turn off heat, let soak 3-4 minutes until pliable.
- Drain and rinse with cool water; set aside.
- In small bowl, whisk together soy sauce, brown sugar, 1 tablespoon water, juice of 1 1/2 limes, 1/2 tablespoon sambai.
- Slice remaining 1/2 of lime into wedges for serving; set aside.
- In large non-stick skillet heat 1 tablespoon oil, once heated add tofu- salt and pepper and brown on all sides. (approx 5-6 minutes)
- Transfer tofu to plate; set aside.
- Return skillet to heat, add 1 tablespoon oil and coat pan, add ginger and chinese broccoli, add salt and pepper; cook 2 minutes.
- Add rice noodles and soy mixture to skillet; toss to coat and cook 1-2 minutes to thicken sauce.
- Add basil and tofu to skillet; cook 1 minute to heat through.
- Serve with scallions and lime wedges.
- Enjoy your Tofu Drunken Noodles Recipe!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 323Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 1347mgCarbohydrates: 39gFiber: 5gSugar: 8gProtein: 9g
More Vegetarian Pasta Recipes
• Homemade Italian Pasta Noodles Recipe
• Hearty Ratatouille with Penne Pasta
• Sun-dried Tomato, Artichoke, Mushroom Alfredo Pasta
• Mediterranean Couscous Salad
Enjoy some Tofu Drunken Noodles this week and add in a bit of happy and healthy!
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Love Always,
Ruthie & Madeliene
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