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vegan asian noodlesvegan asian noodles

Make It: Asian Noodle Bowls with Crispy Tofu

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In a new series from Ecorazzi Eats where we feature veg*n recipes from top chefs and food bloggers, Dayna McLeod – contributing chef to the NY Times bestselling “The Lean: A Revolutionary (and Simple!) 30-Day Plan for Healthy, Lasting Weight Loss” by Kathy Freston – shares with us this scrumptious recipe for Asian Noodle Bowls with Crispy Tofu.

McLeod says that whether it’s her A-list celebrity clients or young family, she is always “moved by the joy of seeing the benefits of this healthful approach to eating.”

You can check out her official website here – and follow her on Facebook and Twitter.

Asian Noodle Bowls with Crispy Tofu


16 oz extra firm tofu, drained and pressed, sliced into small triangles
2 tbsp Mirin
2 tbsp cornstarch
2 tbsp canola oil
1 tsp salt
1/4 tsp black pepper
1 box rice noodles
1/2 yellow onion, 1/4 inch dice
1/2 cup shiitake mushrooms, thinly sliced
2 garlic cloves minced
1/2 cup zucchini, 1/4 inch dice
1 cup of broccoli, cut into small florets
1 red bell pepper, 1/4 inch dice
1 green pepper, 1/4 inch dice
handful of roasted peanuts, roughly chopped
fresh cilantro, minced
bean sprouts (about a handful per bowl)

for sauce—

1/2 cup soy sauce
1 tbsp vegan oyster sauce (available at most Asian markets and on Amazon)
1/4 cup warm water
2 tsp sesame oil
2 tbsp fresh minced ginger
1 tsp hot chili sauce (sriracha)
2 tbsp maple syrup

Whisk the cornstarch and Mirin into a shallow bowl. Add the tofu and let marinate for 20

Next, make the sauce by mixing all of the sauce ingredients together into a small bowl.
Set aside.

Bring a large pot of salted water to a boil. Once boiling, add the rice noodles and turn
off the heat. Let noodles sit in hot water for about five minutes, then drain and rinse
thoroughly with water. Squeeze excess water from the noodles and set aside until

Heat 1 tbsp of the oil in a large skillet or wok over medium heat until hot (but not
smoking). Place the tofu in the hot wok and sprinkle with salt and pepper. Sauté for
about 4 minutes per side, or until golden brown. Remove from oil, and drain on a paper
towel. Place another paper towel on top of the tofu to keep warm and set aside.

Now heat the remaining tbsp of oil over medium heat. Sauté the onions and mushrooms
for 5 minutes or until the onions are translucent. Stir in the garlic and sauté for an
additional minute. Add in the zucchini, broccoli and peppers to the walk. Sauté until
vegetables are al dente. Pour 1/4 of the sauce over the vegetables and stir for an
additional minute. Add in noodles and tofu, and pour the remaining sauce over the
mixture. Toss to combine. Heat for an additional two minutes or until everything is
heated through. Be careful not to over cook, as the noodles will stick to the pan.

To assemble the Asian noodle bowls, place a handful of bean sprouts in the bottom
of each bowl. Top with noodles, veggies and tofu. Garnish with cilantro and chopped

World traveler and Chef, Dayna McLeod specializes in creating healthy, plant-based
and whole food meals for her celebrity clientele.

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  • Estelle Hayes

    Dayna McLeod’s vegan recipes are the best. She knows her stuff!

  • BTLover2

    I am going to make this dish hopefully tomorrow. I cannot get vegetarian oyster sauce locally (I’d have to order it online). Can you suggest a substitution? Thank you!

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