Close up of a Noodle Bowl with air fried tofu, rice noodles, thinly sliced cabbage, carrot and red bell pepper. It's topped with a tasty Thai peanut sauce and chopped peanuts, herbs and sesame seeds. A vegan and gluten free recipe ready in just 25 minutes.
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5 from 13 votes

Thai Noodle Bowl with Air Fried Tofu and Peanut Sauce

This Thai Tofu Noodle Bowl has air fried tofu to make it lovely and crispy, with rice noodles and veggies plus a delicious Thai peanut sauce. It's vegan, gluten free and ready in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Meal
Cuisine: American, Thai
Servings: 4
Calories: 258kcal
Author: Kate Hackworthy | Veggie Desserts


For the air fryer tofu

  • 300 g (1 1/2 cups cubed) firm tofu
  • 1 tbsp cornflour
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground ginger
  • Pinch of dried chilli flakes chopped finely
  • 1 tbsp oil

For the dressing:

  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • Juice of ½ lime
  • 2 tsp maple syrup or honey
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • ½ tsp grated ginger
  • Sriracha chili sauce to taste

For the Thai noodle salad

  • 100 g (3.5 oz) thick rice noodles (or thin vermicelli)
  • ¼ of a red cabbage thinly sliced
  • 2 carrots spiralized or julienned into thin matchsticks
  • 1 red bell pepper thinly sliced into matchsticks

To garnish (optional):

  • Spring onion scallions chopped
  • Black and white sesame seeds
  • Coriander cilantro
  • Peanuts chopped
  • Dried chilli flakes I like to chop them up finely
  • Wedges of lime


  • In a small bowl, mix the cornflour and spices. Chop the tofu into cubes and gently toss them in the spice mixture.
  • Add them to the bowl of the Tefal Actifry air fryer with 1 tbsp oil and cook for 10 minutes, then turn and cook for a further 10 minutes or until crispy.

Meanwhile, prepare the dressing and noodle salad.

  • For the dressing, whisk all ingredients together until smooth.
  • For the salad, place the rice noodles into a bowl and cover with boiling water until soft (usually 5 minutes). Drain and rinse under cold water then set aside.
  • Cut all the vegetables into thin long matchsticks, or use a spiralizer.
  • Toss the vegetables and noodles in the dressing and add to serving plates. Top with the tofu and desired garnishes.


Air Fryer Tofu Tips
  • The air fryer uses hot air to cook the tofu so it gets crispy on the outside and stays soft and chewy on the inside.
  • Try it with other seasonings or add a bit of chilli for more of a kick
  • If you're oil-free, the tofu still gets perfectly crispy without oil.
  • Be sure to use the cornstarch/cornflour. That's what makes it super crispy!
  • You can also make air fryer tofu with a wet marinade. Just marinade the tofu cubes in a few tablespoons, then toss it with the cornflour (cornstarch) and air fry!
  • Try it with Thai curry paste mixed with a little oil or water. Or even just a bit of soy sauce or tamari (gluten free).
  • OVEN METHOD - To cook the Thai Tofu in the oven, preheat it to 175C/350F, spread the prepared tofu onto a baking tray, drizzle with a little oil and bake for 30 mins, turning halfway through. 
Peanut Sauce Tips
  • It's still tasty without any hot sauce or chilli flakes if you don't like heat. Just leave it out.
  • If you're gluten-free, use tamari instead of soy sauce.
  • If you aren't vegan, you could substitute honey for the maple syrup.
  • You can substitute dried chilli flakes, cayenne pepper or other hot sauce for the Sriracha sauce. Add to taste.
Noodle Salad Tips
  • Feel free to swap the veggies for your favourites! Zucchini (courgette) spiralized works well, as does other bell peppers, spring onions etc... 
  • You can slice the veggies thinly with a knife, or use a spiralizer or food processor. 
  • If you don't like rice noodles and you're not gluten free, swap for wheat noodles or linguine. 
The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.


Calories: 258kcal | Carbohydrates: 34g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 611mg | Potassium: 231mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6025IU | Vitamin C: 39.8mg | Calcium: 116mg | Iron: 1.7mg