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Air Fryer Spicy Tofu Noodles

by Niki Webster from The Vegan Air Fryer

When only a bowl of comforting, spicy noodles will do, head straight for this recipe from The Vegan Air Fryer. The tofu is cooked in an air fryer for perfectly crisp but healthy results and finished with a punchy gochujang sauce.

From the book


This spicy little number rivals a takeaway and can be whipped up in less than 20 minutes. Adding the Korean chilli paste gochujang is a shortcut to incredible taste.

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1 red onion, cut into half moons
1 tbsp coconut oil
200g (7oz) white cabbage, shredded
4 cloves garlic, sliced
1 thumb of fresh ginger, peeled and grated
200g (8oz) rice noodles
6 tbsp mixed roasted cashews and peanuts
fresh coriander (cilantro)/ mint leaves, chopped
For the crispy tofu:
3 tbsp toasted sesame oil
300g (10½ oz) firm tofu, pressed and cut into medium-sized cubes
2 tbsp gochujang/sriracha
3 tbsp soy sauce/tamari
For the sauce:
2 tbsp gochujang/sriracha
3 tbsp soy sauce/tamari
juice of ½ lime
3 tbsp toasted sesame oil
2 tbsp maple syrup

Essential kit

You will need: an air fryer.


Preheat your air fryer to 200°C (400°F) for 2 minutes.

For the crispy tofu, mix the marinade ingredients in a large bowl, add the cubed tofu and toss to coat. Transfer to your basket in a single layer and air fry for 5 minutes, or until browned on the edges. Flip and cook for another 4 minutes. Repeat if cooking in batches.

In the meantime, add the onion and coconut oil to a frying pan. Cook the onion for 7–8 minutes, then add the cabbage, garlic and ginger. Fry for 2–3 minutes until the cabbage is soft.

Cook the rice noodles according to the pack instructions, then drain.

Add all the sauce ingredients to the frying pan along with the noodles and tofu. Mix to combine. Add the spicy tofu noodles to bowls and top with the roasted nuts and herbs.


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