Tofu Peanut Noodle Bowl

45 min · Easy · Serves 4

540 kcal per serving · 22g protein

Cold peanut noodles with crispy tofu, crunchy veg and a glossy lime-peanut sauce. Plant-based, packed with flavour.

Ingredients

• 300 g Rice noodles
• 480 g Firm tofu
• 4 tbsp Cornflour
• 4 tbsp Neutral oil
• Carrot × 2
• 200 g Red cabbage
• 240 g Frozen edamame (shelled)
• Cucumber × 1
• 8 tbsp Smooth peanut butter
• 4 tbsp Soy sauce
• Lime × 2
• 4 tsp Maple syrup
• 4 tsp Sriracha
• 2 cloves Garlic
• 40 g Crushed peanuts
• 20 g Fresh coriander
• 8 g Salt
• 4 g Black pepper

Method

1. Press the Tofu

   

   Drain the tofu, wrap in a clean cloth and weigh down with a heavy pan for 10 minutes to press out water.

2. Cook the Noodles

   

   Cook rice noodles per packet instructions, drain and rinse under cold water until completely cool. Toss with a teaspoon of oil to stop sticking.

3. Crisp the Tofu

   

   Cube the pressed tofu, toss with cornflour, salt and pepper. Pan-fry in neutral oil over medium-high heat for 8-10 minutes, turning until crisp and golden on all sides.

4. Mix the Sauce

   

   In a bowl whisk peanut butter, soy sauce, lime juice, maple syrup, sriracha, grated garlic and 3 tablespoons of warm water until silky.

5. Prep the Veg

   

   Julienne the carrot and red cabbage, slice the cucumber into half-moons, and defrost the edamame under hot water.

6. Assemble

   

   Divide noodles between 4 containers. Top with crispy tofu, carrot, cabbage, edamame and cucumber. Drizzle generously with peanut sauce and finish with crushed peanuts, coriander and a lime wedge.