Tofu Peanut Noodle Bowl

Thai-inspired peanut noodle bowls lean on a satay-style sauce that clings to every strand. Pressed tofu cubes and rice noodles get tossed with creamy peanut butter, soy, ginger, and lime, then finished with crisp cabbage and carrot for an easy high-protein lunch.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 485 cal
• 22g protein
• 52g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 8 oz rice noodles
• 1/3 cup natural peanut butter
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp lime juice
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 4 green onions, sliced
• 1/4 cup crushed peanuts
• 1/2 tsp chili flakes

Instructions

1. 1Press the tofu firmly between paper towels for 10 minutes to remove excess moisture, then cut into ¾-inch cubes.
2. 2Bring a large pot of water to a boil and cook the rice noodles according to package directions until just al dente; drain, rinse under cold water, and set aside.
3. 3In a medium bowl whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes until a smooth, pourable sauce forms; thin with a splash of warm water if needed.
4. 4Heat a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook undisturbed until golden on the bottom, about 3–4 minutes.
5. 5Flip the tofu and continue cooking until all sides are crisp and browned, about 6–8 minutes total; transfer to a plate.
6. 6In the same skillet, briefly warm half the peanut sauce over low heat for 30 seconds to loosen it.
7. 7Toss the drained noodles with the remaining cold peanut sauce and the shredded cabbage and carrot until everything is evenly coated.
8. 8Divide the dressed noodles among four bowls. Top each with crispy tofu cubes.
9. 9Drizzle the warmed sauce over the tofu, then finish with sliced green onions and crushed peanuts.
10. 10Pack leftovers in airtight containers for grab-and-go lunches; the flavors deepen after a few hours in the fridge.