🌱 Tofu Peanut Noodle Bowl

Tofu Peanut Noodle Bowl

Calories: 510

Protein: 30 g

Prep: 10 mins  |  Cook Time: 20 mins

Servings: 4

Ingredients

• Extra-firm tofu, pressed & cubed: 800g / 28 oz / 4 cups

• Soba or whole wheat noodles: 320g / 11.3 oz / 4 servings

• Edamame, shelled (thawed): 200g / 7 oz / 1⅓ cups

• Natural peanut butter: 100g / 3.5 oz / 6 Tbsp

• Soy sauce (low-sodium): 60ml / 2 fl oz / 4 Tbsp

• Sesame oil: 20ml / 0.7 fl oz / 4 tsp

• Rice vinegar: 30ml / 1 fl oz / 2 Tbsp

• Fresh ginger, grated: 15g / 0.5 oz / 1 Tbsp

• Garlic, minced: 12g / 0.4 oz / 4 cloves

• Sriracha or chili garlic sauce: 20g / 0.7 oz / 4 tsp

• Shredded red cabbage: 160g / 5.6 oz / 2 cups

• Green onions, sliced: 40g / 1.4 oz / ½ cup

• Sesame seeds (garnish): 12g / 0.4 oz / 4 tsp

• Cornstarch: 20g / 0.7 oz / 4 tsp

• Neutral oil for cooking: 20ml / 0.7 fl oz / 4 tsp 

Directions

1. Press tofu 15 minutes. Cut into 1-inch cubes. Toss with cornstarch to coat lightly.

2. Heat oil in a non-stick pan or wok over high heat. Sear tofu in a single layer 3–4 minutes per side until golden and crispy. Set aside.

3. Whisk together peanut butter, soy sauce, sesame oil, rice vinegar, ginger, garlic, sriracha, and 3–4 Tbsp warm water until smooth. Set aside.

4. Cook noodles according to package directions. Drain and rinse under cold water.

5. Toss noodles with peanut sauce, edamame, and shredded cabbage until evenly coated.

6. Divide into 4 bowls. Top with crispy tofu, green onions, and sesame seeds.

Meal Prep Instructions

• Keep Components Separate: Store crispy tofu, peanut sauce, noodles, and vegetables in separate containers. Combine right before eating to prevent sogginess. Lasts up to 4 days refrigerated.

• Reheat Tofu: Re-crisp tofu in an air fryer at 375°F for 4–5 minutes or in a dry pan over medium-high heat. Avoid microwaving to keep texture.

• Freeze for Later: Freeze only the crispy tofu (before saucing). Reheat from frozen in the oven at 400°F for 12–15 minutes. Cook noodles and sauce fresh.