Crunchy Vegetable and Crispy Tofu Rice Noodle Bowl

Tofu and vegetable nourish bowl


  • Tofu (Extra firm 14oz block)
  • Rice noodles (3 cups)
  • Mung beans (7oz)
  • 1 carrot
  • 1 cup Collard greens (Spring Greens)
  • 1/2 onion
  • 2 garlic cloves
  • 2 tbsp oyster Sauce
  • 1 tbsp light soy sauce
  • Chili sauce (optional)


  1. Soak rice noodles in cold water 15 minutes
  2. Remove tofu from pack and drain water.
  3. Wrap in kitchen paper and put a small plate on top of the tofu to help get rid of some moisture for extra crispiness (15mins or longer if you have more time).
  4. Using a vegetable peeler grate carrot into ribbons.
  5. Wash and chop greens .
  6. Wash mung bean sprouts
  7. Chop onions and mince garlic.
  8. Cut tofu into squares. Coat tofu in a dash of oil. Air fry until crisp ( approx 12 minutes at 400F – check at 6mins adjust accordingly).
  9. In a large non-stick pan/ wok sweat the onions and garlic on medium- high heat.
  10. Add rice noodles.
  11. Add 1/2 cup water.
  12. Add oyster and soy sauce.
  13. Add vegetables
  14. Turn off heat when noodles are cooked through.
  15. Assemble veggies, noodles and add tofu from the air fryer.
  16. Add chili sauce or any other sauce you have. (optional)

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