Description
These crunchy peanut tofu noodle bowls are so fresh and easy to make. Feel free to mix it up with different veggies and herbs – it works well with chicken too!
Ingredients
Scale
For the peanut sauce (makes 1 1/3 cup):
- 1/2 cup smooth peanut butter
- 1/3 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 3 tbsp sesame oil
- 1 tbsp hoisin
- 1 tbsp sriracha (or chilli paste)
- 1 tsp ginger
- 1 tsp garlic
For the noodle bowls:
- 400g vermicelli noodles (or however much you need)
- 1 package extra firm tofu*, squeezed & cubed
- 2 medium-large carrots, julienned or shredded
- 1 large cucumber OR 2-3 small cucumbers, chopped
- 2 bell peppers, chopped
- peanuts, halved (for topping)
- cilantro (for topping)
Instructions
- Make the peanut sauce: In a small food processor or blender, combine all the ingredients until smooth. If you don’t have a small food processor or blender, mince the garlic and ginger and mix all ingredients together in a jar until smooth. Store in a jar in the fridge until you use it.
- Prepare the vermicelli noodles according to package instructions – rinse in water, then cook in hot water until soft, around 6 minutes.
- Chop up the vegetables and set aside.
- Pan-fry the tofu: Place oil in a pan and bring to medium heat. Meanwhile, squeeze the tofu to get rid of some of the water (you can press it for longer if you want, but it’s not necessary) and chop into bite-sized cubes. Place the tofu in the heated oil and fry on each side for a few minutes, until golden brown.
- Serve: Place the noodles, vegetables, tofu, and peanut sauce into serving bowls. Top with peanuts and cilantro, and enjoy!
Notes
*Feel free to use a different protein source like chickpeas, shrimp, or chicken.
Make it Nut Free: Use sunflower seed butter instead of peanut butter, and use sunflower seeds instead of peanuts.
Keywords: crunchy peanut tofu noodle bowls, peanut tofu noodle bowls
