Tofu Peanut Noodle Bowls
These tofu peanut noodle bowls are a quick, easy, and delicious vegan meal with 38 g of protein and 10 g fiber per serving.
Ingredients
For the Bowls
- 6 oz uncooked rice noodles
- 2 cups cooked edamame beans
- 1/2 cup cilantro, chopped (optional, for topping)
- 2 tbsp peanuts, chopped (optional, for topping)
- 4 tbsp pickled ginger (optional, for topping)
For the Tofu
- 16 oz super firm tofu
- 1 tbsp sesame oil
- 2 tbsp low sodium soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
For the Peanut Sauce
- 3 tbsp peanut butter
- 2 tbsp low sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1/2 tsp ginger powder
For the Cucumber Salad
- 1 large cucumber, sliced
- 1/2 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp rice vinegar
- 1 tbsp toasted sesame seeds
Instructions
- Cook rice noodles according to directions on package.
- Next, start on the tofu. Pat dry with paper towels to remove moisture, then chop into cubes. Place into a bowl, add sesame oil, soy sauce, garlic, and ginger and mix to evenly coat the tofu. Air fry at 400F for 12-15 minutes until crispy and browned. Alternatively, you can pan fry over medium heat for 12-15 minutes while stirring until browned.
- In a small bowl, add all peanut sauce ingredients and mix thoroughly. If the sauce is too thick, add a tiny bit of warm water while mixing until it reaches your desired consistency.
- Add all cucumber salad ingredients to a medium bowl and mix until the cucumber is evenly coated.
- Heat edamame beans in the microwave or stovetop.
- To assemble the bowls, add rice noodles, edamame, tofu, and cucumber salad to your bowl. Drizzle the peanut sauce over the bowls and top with cilantro, peanuts, and pickled ginger if desired.
Video
Notes
I like to use the Trader Joe's high protein super firm tofu because it doesn't break apart easily. If you don't have a Trader Joe's nearby, an extra firm tofu should work, just be sure to pat it very dry.