Crispy Tofu Spring Noodle Bowl

Crispy Tofu Spring Noodle Bowl - Local Haven

This is my lazy version of a quick and easy noodle bowl. And while I love to make my own broth, the truth is that rarely happens in between traveling for photo shoots, and family life. So if you have a broth recipe you love, please insert here! Otherwise no judgement for using your favorite boxed brand. Because that works too!


Crispy Tofu Spring Noodle Bowl

Adapted from Bon Appetit


¼ cup soy sauce

1 tablespoon brown sugar

1 12-ounce package firm tofu

2 tablespoons vegetable oil

2 cups fresh young greens (fava greens, bok choy, spinach)

1 medium radish, thinly shaved

12 ounces dried noodles (ramen, soba, spaghetti, your choice!)

6 cups vegetable broth


Additional Add-On’s:

Sesame Oil

Sesame seeds

Chili Oil

Soy Sauce


Hot Sauce


Crispy Tofu Spring Noodle Bowl - Local Haven

Cut tofu into squares and pat dry with paper towels In a medium bowl combine soy sauce and brown sugar. Add tofu and toss. Let soak for 20 minutes, flipping them occasionally if they are not submerged in the sauce.

Boil a large pot of water and cook noodles per package instructions. Remove from heat, drain, and allow to cool.

Heat a nonstick skillet with vegetable oil over medium-high heat. Cook tofu until very golden brown, about 4 minutes per side. Transfer to paper towels and season with salt.

In the meantime, heat vegetable broth over medium heat in a saucepan. From here you can add soy sauce, sesame oil, chili oil, or just leave as is.

To serve, distribute noodles into each bowl. Add a handful of fresh greens and raw radishes. Pour hot broth and place crispy tofu over top.