Peanut Sauce Tofu Noodle Bowls
Peanut Sauce Tofu Noodle Bowls
Ingredients
For the Tofu
- 1 block extra-firm tofu, 14 ounces, pressed and cubed into 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or more, to taste
- 1/4 cup water, as needed, to thin
For the Noodle Bowls
- 8 ounces rice noodles, thin or medium
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or shredded
- 1 cucumber, julienned
- 3 green onions, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Press the tofu: If you haven't already, press the extra-firm tofu for at least 20-30 minutes to remove excess water. This is crucial for achieving a crispy texture. You can do this by wrapping the block in paper towels, placing it on a plate, and weighing it down with something heavy (like a cast iron skillet or a few cans). Once pressed, cut the tofu into 1-inch cubes.
⏱️ 25 min
- 2
Prepare the peanut sauce: In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, toasted sesame oil, grated fresh ginger, minced garlic, and sriracha. Gradually add the water, 1 tablespoon at a time, whisking until the sauce reaches your desired consistency. It should be smooth and pourable, but not too thin. Taste and adjust seasonings if needed.
⏱️ 5 min
- 3
Cook the rice noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions, usually 3-5 minutes, until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min•🌡️ 212
- 4
Prepare the vegetables: While the noodles cook, thinly slice the red bell pepper, julienne or shred the carrots, and julienne the cucumber. Thinly slice the green onions and chop the fresh cilantro for garnish.
⏱️ 7 min
- 5
Cook the tofu: Place the pressed and cubed tofu in a bowl and sprinkle with cornstarch. Toss gently to coat all sides. Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove from heat.
⏱️ 7 min
- 6
Assemble the bowls: Divide the cooked rice noodles among four serving bowls. Arrange the crispy tofu, sliced red bell pepper, julienned carrots, and julienned cucumber over the noodles. Drizzle generously with the prepared peanut sauce. Garnish with sliced green onions, chopped fresh cilantro, and a lime wedge. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Sauce Tofu Noodle Bowls
Ingredients
For the Tofu
- 1 block extra-firm tofu, 14 ounces, pressed and cubed into 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or more, to taste
- 1/4 cup water, as needed, to thin
For the Noodle Bowls
- 8 ounces rice noodles, thin or medium
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or shredded
- 1 cucumber, julienned
- 3 green onions, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Press the tofu: If you haven't already, press the extra-firm tofu for at least 20-30 minutes to remove excess water. This is crucial for achieving a crispy texture. You can do this by wrapping the block in paper towels, placing it on a plate, and weighing it down with something heavy (like a cast iron skillet or a few cans). Once pressed, cut the tofu into 1-inch cubes.
⏱️ 25 min - 2
Prepare the peanut sauce: In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, toasted sesame oil, grated fresh ginger, minced garlic, and sriracha. Gradually add the water, 1 tablespoon at a time, whisking until the sauce reaches your desired consistency. It should be smooth and pourable, but not too thin. Taste and adjust seasonings if needed.
⏱️ 5 min - 3
Cook the rice noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions, usually 3-5 minutes, until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min•🌡️ 212 - 4
Prepare the vegetables: While the noodles cook, thinly slice the red bell pepper, julienne or shred the carrots, and julienne the cucumber. Thinly slice the green onions and chop the fresh cilantro for garnish.
⏱️ 7 min - 5
Cook the tofu: Place the pressed and cubed tofu in a bowl and sprinkle with cornstarch. Toss gently to coat all sides. Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove from heat.
⏱️ 7 min - 6
Assemble the bowls: Divide the cooked rice noodles among four serving bowls. Arrange the crispy tofu, sliced red bell pepper, julienned carrots, and julienned cucumber over the noodles. Drizzle generously with the prepared peanut sauce. Garnish with sliced green onions, chopped fresh cilantro, and a lime wedge. Serve immediately.
⏱️ 3 min