Spicy Peanut Sauce Tofu Noodle Bowl

I’ve been finding a lot of comfort in meals like this Spicy Peanut Sauce Tofu Noodle Bowl inspired by a dish my friend Sonia Wong of Salt N Pepper Here made. I adore the combination of fresh/cold and warm ingredients.

This bowl involves a delicious sauce, baked tofu, rice noodles, carrots, romaine lettuce, purple cabbage, cucumber, scallions, mint, cilantro, a squeeze of lime, and roughly chopped peanuts. Surely you could add whatever veggies that you like, but I think these go so well together.

The sauce is really what makes this dish sing. Please feel free to play around with the ingredients. Want it sweeter? Then add a little more honey. Want it spicier? Then add a little more sriracha sauce. You get the picture right? Enjoy!

If you like my Spicy Peanut Sauce Tofu Noodle Bowl, then you may also like my Oven Baked Tofu over Kale Salad.

Get the Recipe: Spicy Peanut Sauce Tofu Noodle Bowl

Yield: 2 people

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

I adore the combination of fresh/cold and warm ingredients. This bowl involves a delicious sauce, baked tofu, rice noodles, carrots, romaine lettuce, purple cabbage, cucumber, scallions, mint, cilantro, a squeeze of lime, and roughly chopped peanuts. Surely you could add whatever veggies that you like, but I think these go so well together.

5 from 2 reviews

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Ingredients

Recommended Ingredients for the Bowl:

• 7 ounces rice noodles
• 1 to 2 medium carrots
• 14 ounces tofu, (Pressed and cut into 1-inch bite size pieces. 
• tamari
• cooking spray, vegetable or olive oil
• 2 large handfuls romaine lettuce, thinly sliced
• ½ medium english cucumber, thinly sliced
• ½ cup purple cabbage, thinly sliced

Toppings:

• 1 to 2 scallions, thinly sliced
• 1 small handful fresh herbs, I used cilantro leaves and mint leaves
• 1 to 2 tablespoons plain peanuts, or cashews (roughly chopped)
• 1 small lime, quartered

For the Spicy Peanut Sauce (Serves 1 to 2 people depending on how saucy you like it. If you tend to like more sauce, then I would double the amount):

• 1 tablespoon creamy peanut butter, or another nut butter or tahini
• 1 teaspoon sriracha sauce
• 3 tablespoons tamari, or soy sauce or amino acids
• ½ tablespoon rice wine vinegar, or black vinegar
• 1 tablespoon honey, or pure maple syrup or agave nectar

Instructions

Make the tofu:

• Preheat oven at 400 degrees. Place the tofu on a plate or shallow dish and drizzle with a little tamari or soy sauce and let that sit for 5 minutes, just enough for the tofu to adsorb the liquid. Transfer the tofu on a lined sheet pan and spray or drizzle them with a little oil. Bake for about 30 minutes, flipping halfway through.

Make the rice noodles and blanch the carrots:

• For this step you can either prepare the rice noodles according to the package in a medium pot and add the carrots in, 3 minutes prior to the noodles being done. Or once the noodles are done, use a pair of tongs and transfer the noodles into individual bowls. Using the same pot of water, blanch the carrots for 3 minutes. Then drain and place them in a bowl of ice cold water and then drain and set to the side.

Make the sauce:

• Combine the ingredients for the sauce in a small bowl and mix well together. Once the tofu is done, toss it with some of the sauce.

Assemble the bowl:

• To assemble your bowl, add the noodles and make it pretty like with the other ingredients. Shower with toppings, if using and give a squeeze of lime.

  Serve and enjoy!

Notes

All of these measurements can be adjusted to suit your tastes, so feel free to play around with them. 

Serving: 18 ounces, Calories: 697kcal, Carbohydrates: 111g, Protein: 29g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Sodium: 1817mg, Potassium: 504mg, Fiber: 7g, Sugar: 15g, Vitamin A: 5758IU, Vitamin C: 32mg, Calcium: 332mg, Iron: 5mg