Get the Recipe: Spicy Peanut Sauce Tofu Noodle Bowl
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.
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