Thai Noodle Bowl with Carrot Sauce

Thai Noodle Bowl with Carrot Sauce and Tofu Recipe -

First of all, I love Asian food.  Well, at least I think I do.

I’ve never actually been to anywhere in Asia.  The closest I’ve been is Greece… and they primarily serve Greek food there.  But I do love the Asian food I’ve had here in the US – whatever that counts for – and I think it’s pretty dang good.

Thai Noodle Bowl with Carrot Sauce and Tofu Recipe -

I’m a fan of all the different spices, sweet, sour, umami flavors going on.  It’s the sauces, the broths, the way meat or tofu goes with various noodles or rice, and all those fun vegetables! 

We could definitely sit and discuss the awesomeness that encompasses Asian food for a while.  I’d tell you about my thing for raw fish (my mom says I’m like a bear,) and you could tell me how a real Japanese dashi is made… it would be great.  But, alas, I’ll have to save the in-depth discussion for the comments.

I decided to try something I’ve been craving for a while now – a Thai noodle bowl.  I’ve made similar things in the past, but they mostly involve a peanut sauce.  I do so love my peanut sauce, but it’s true – there are times that call for a non-peanut sauce!

Not too sure about Asian food or making sauces in general?  Well, to be completely honest, I wasn’t always either.  As you already know, I’ve gotten over this… but I think that this sauce might just be your gateway into an Asian-food and sauce-making love-affair.

Thai Noodle Bowl with Carrot Sauce and Tofu Recipe -

The flavors are sweet and fairly mild, and can be adjusted to fit your taste.  I also highly recommend doing a little carrot-roasting prep ahead of time.  Just read ahead in the instructions and make the sauce when you have the most time.  Then you can pop it out whenever you like!

I think I love Asian food.  I know I love this. 

So what do you think?  Do you love Asian food?

Check out: Thai Fusion Stir Fry, Seaside Thai Noodles, 7 Veggie Stir Fry, and Vegan Asian Lettuce Wraps + Slaw
Thai Noodle Bowl with Carrot Sauce and Tofu Recipe -

Thai Noodle Bowl with Carrot Sauce

gluten-free, vegan {makes 4 servings with tofu, plus extra sauce and noodles}


Pin to save this amazing Thai Noodle Bowl with Carrot Sauce recipe - vegan & gluten free -

Pin to save this amazing Thai Noodle Bowl with Carrot Sauce recipe - vegan & gluten free -

  • 2 (12 oz) blocks extra-firm tofu*
  • 6 large carrots, peeled and chopped
  • ½ medium yellow onion, chopped
  • 4 cloves garlic, peeled
  • 1 (15 oz) can light coconut milk
  • ½ c. unsweetened almond milk
  • 1 tsp. grated fresh ginger
  • ½ tsp. ground ginger
  • ¾ tsp. curry powder
  • 2 T. Thai red chili paste (or to taste)
  • ½ tsp. salt
  • 2 medium stalks broccoli
  • As needed: salt, pepper, onion powder, garlic powder, curry powder, ground ginger
  • 1 package brown rice noodles (about 14 oz)**
  • 2 T. coconut oil
  • Optional additional toppings, such as sesame seeds, sautéed mushrooms, bell pepper, green onion, chopped kale, snap peas… the sky’s the limit!

*if you prefer, use cooked chicken or fish instead

**for a low-carb option, replace rice noodles with spaghetti squash (baking how-to here) or spinach!

TIP: Read all directions ahead – you can often save a lot of time on recipes like this by planning it out!


Preheat the oven to 400 degrees F.

Prepare the tofu by placing it on a plate covered in several paper towels.  Place several more paper towels on top of the tofu, and weight down with a baking pan topped with books.  (This helps press out the excess liquid from the tofu.)  Let it sit for about 30 minutes or so, while you prepare the rest of the dish.

Place the carrots, onion, and garlic cloves on a baking pan sprayed with cooking spray.  Roast in the oven about 50 minutes, or until the carrots are fork-tender.  When the carrots are done, blend them with the roasted garlic and onion, the can of light coconut milk, almond milk, and grated ginger/ remaining seasonings in a blender.  (This can also be done ahead of time.)

Meanwhile, wash the broccoli and chop the last inch off of the bottom of the stalk.  Chop up the stem and crown of the broccoli.  Heat a wok or pan over medium-high heat, well-coated with cooking spray.  Lightly season the broccoli and sauté for a few minutes, until it is tender and bright green.  Set aside in a bowl. (Sauté any additional veggies you like, too!)

Finish the tofu by cutting into cubes.  Season them with the salt through ground ginger.  Place the tofu into the preheated wok or pan.  Cook to brown each side, flipping once every 1-2 minutes or so.

Finally, bring enough water to cover the noodles to a boil.  Immediately remove from the heat and add the rice noodles.  Let them cook for about 4-5 minutes and then drain.  (Be sure to follow package instructions if it has them.)  Add 2 T. coconut oil to the noodles and mix to coat all the noodles.  This prevents the hot noodles from sticking together – and it tastes really great!

For one serving: Scoop about a cup of rice noodles into a bowl and top with ½ c. of sauce (or however much you want), ½ cup broccoli plus any additional veggies, and about ¼ the tofu (or however much tofu/ chicken/ fish you like.)

Makes 4 tofu-topped servings (with extra sauce and noodles for topping with anything!)

Approximate nutrition for one dinner serving with tofu: 381 calories; 11 g fat (5 g saturated); 55 g carbs; 6 g fiber; 20 g protein  (Bonus: 110% DV vitamin A; 70% DV vitamin C; 38% DV calcium; 23% DV iron)