One-Pan Vermicelli Noodles with Tofu – Easy, Vegan, and Flavor-Packed

When you’re craving something cozy, nourishing, and packed with flavor—this one-pan Vermicelli Noodle Bowl with Tofu delivers.

Silky rice noodles, golden tofu cubes, crisp veggies, and a creamy peanut soy sauce all come together in under 30 minutes.

Best part? It’s made in just one pan.

Why You’ll Love This Recipe

One pan = easy cleanup – Fewer dishes, more flavor.

Balanced & wholesome – Protein-packed tofu, fiber-rich veggies, and healthy fats.

Quick cooking – Ready in under 30 minutes.

Vegan & dairy-free – Fully plant-based with bold umami notes.

Customizable – Add your favorite veggies or spice it up with extra chili oil.

What You’ll Need (Ingredient Highlights)

Extra-Firm Tofu – Pan-fried until golden and crisp on the outside, tender on the inside.

Vermicelli Rice Noodles – Light and silky; they soak up the peanut soy sauce beautifully.

Veggies – Julienned carrot, spring onions, shiitake mushrooms, and edamame for texture and color.

Peanut-Soy Sauce – A savory, creamy blend with soy sauce, sesame oil, and a hint of vinegar.

Garnishes – Chilli oil for heat and coriander for freshness.

Pro Tips Before You Start

Use extra-firm tofu – It holds shape better when pan-fried.

Steam the noodles – Covering them after draining ensures perfect softness.

Thin the sauce – Add more water if it’s too thick—runny is better for coating noodles.

Don’t overcook the veggies – You want them to retain bite and freshness.

How to Make One-Pan Vermicelli Noodles with Tofu

Step 1: Fry the Tofu

Slice 280g extra-firm tofu into bite-sized cubes.

Heat a non-stick frying pan over medium heat and drizzle in 2 tablespoons of oil.

Add the tofu cubes and 2 tablespoons of light soy sauce, frying for 10 minutes, flipping every few minutes until golden and crisp.

Step 2: Prep the Noodles

Place 2 nests of vermicelli noodles in a heatproof bowl and cover with boiling water.

Let soak per package directions, then drain.

Leave in a colander with a tea towel covering them to steam for 5 minutes.

This trick ensures perfect texture—soft but not mushy.

Step 3: Stir-Fry the Veggies

To the same pan with tofu, add:

1 julienned carrot

3 thinly sliced spring onions

125g chopped shiitake mushrooms

100g shelled edamame beans

Sauté everything together for 3 minutes until just tender.

Step 4: Make the Sauce

In a small bowl, whisk together:

2 tbsp soy sauce

2 tbsp peanut butter

½ tbsp rice vinegar

1 tbsp sesame oil

1 tsp sugar

1 minced garlic clove

4 tbsp water (add more as needed)

Stir until smooth and pourable.

Step 5: Combine & Serve

Add the steamed vermicelli noodles to the pan of veggies and tofu.

Pour over the sauce and reduce heat to low.

Toss gently until everything is evenly coated and heated through.

Serve into bowls and top with:

Fresh coriander

A drizzle of chili oil

Enjoy warm!

What to Serve It With

A side of steamed bok choy or Chinese broccoli

Extra chili oil or crushed peanuts for garnish

A cold cucumber salad for contrast

Iced jasmine or green tea to cool things down

Variations / Substitutions

Make it gluten-free – Use tamari instead of soy sauce.

No tofu? – Sub tempeh, mushrooms, or your favorite plant-based protein.

Spice it up – Add chili flakes to the sauce or drizzle chili crisp on top.

Swap the veg – Bell peppers, cabbage, or baby spinach work well too.

Add crunch – Top with roasted cashews or sesame seeds.

Storage & Leftovers

Fridge – Store in an airtight container for up to 3 days.

Reheat – In a skillet with a splash of water or microwave in short bursts.

Meal prep tip – Keep sauce and noodles separate until ready to heat and serve.

FAQs

Can I make this ahead of time?
Yes! It’s great for meal prep. Assemble everything but hold off on garnishes until serving.

Is it okay to use other noodles?
Absolutely—soba, udon, or even spaghetti can work in a pinch.

Can I skip the peanut butter?
You can substitute almond butter, tahini, or even sunflower seed butter if needed.

What if I don’t have rice wine vinegar?
Apple cider vinegar is a good substitute—just go easy, as it’s more acidic.

Final Thoughts

This one-pan vermicelli noodle bowl is a go-to for busy weeknights or quick lunches.

It’s full of flavor, texture, and plant-based goodness.

The creamy peanut sauce and hearty tofu make it feel indulgent, while the fresh veg keeps it light.

One pan, one bowl, and lots of satisfaction in every bite.