Peanut Tofu Noodle Bowls
User Reviews
4.8
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Prep Time
40 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
4
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Calories
53425 kcal
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Course
Main Course, Lunch, Dinner
Peanut Tofu Noodle Bowls
Description
The recipe starts by pressing extra firm tofu to remove excess moisture, which helps achieve crispiness when coated in cornstarch and pan-fried in neutral-flavored oil. While the tofu presses, the peanut lime dressing is prepared by whisking together peanut butter, brown sugar, fresh garlic, grated ginger, lime juice, soy sauce, and oil for a balanced blend of nutty, sweet, tangy, and savory flavors. Fresh vegetables including red bell pepper, thin cucumber sticks, shredded carrot, and chopped cilantro add freshness and crunch.
The cooked rice noodles provide a tender base that contrasts with the crispy tofu and crisp vegetables. Once assembled, chopped peanuts top the bowls for additional texture. The combination creates a satisfying mix of textures and vibrant flavors typical of this peanut-flavored noodle bowl.
The recipe notes that any light, neutral oil may be used for frying tofu, offering flexibility in cooking. Pressing tofu well before cooking is crucial to achieve crispiness rather than sogginess.
Ingredients
Crispy Tofu
- 14 oz. tofu $2.79, extra firm
- 1/4 tsp salt $0.02
- 2 Tbsp cornstarch $0.06
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
Peanut Lime Dressing
- 3 Tbsp peanut butter $0.38, natural-style
- 1 Tbsp brown sugar $0.04
- 1 clove garlic $0.08, minced
- 1/2 tsp ginger $0.05, grated fresh
- 2 Tbsp lime juice $0.50
- 2 tsp soy sauce $0.04
- 1/4 cup neutral oil $0.04
Bowls
- 8 oz. rice noodles $2.69
- 1 red bell pepper $1.50
- 1 cucumber $1.49
- 1 carrot $0.08
- 1/2 bunch cilantro $0.40
- 1/4 cup peanut $0.12, chopped
Instructions
- Start by pressing the tofu. Remove the tofu from the package, then place it on a rimmed baking sheet. Place a cutting board, plate, or another flat object over top, then place something heavy on top of that, like a cast iron skillet or a pot of water. Let the tofu sit with the weight on top for about 30 minutes to press the excess moisture out of the tofu.
- While the tofu is pressing, prepare the peanut lime dressing. Combine the peanut butter, brown sugar, minced garlic, grated ginger, lime juice, soy sauce and oil in a bowl. Whisk until smooth. Set the dressing aside.
- You can also prep the vegetables while the tofu is pressing. Slice the red bell pepper, slice the cucumber into thin sticks, shred the carrot using a cheese grater, and remove the cilantro leaves from the stems (or just roughly chop them).
- After the tofu has been pressing for about 30 minutes, pour off the excess water from the baking sheet. Transfer the pressed tofu to a cutting board, and cut the block into ½-inch cubes.
- Place the tofu cubes in a bowl or shallow dish and sprinkle with salt and cornstarch. Gently toss the tofu cubes until they are coated in cornstarch.
- Heat the cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu cubes and cook on each side until golden brown and crispy. Once crispy, remove them from the heat.
- Finally, cook the rice noodles. Bring a pot of water to a full boil, then add the noodles. Boil only for about three minutes, or the recommended time on the package. Drain the noodles in a colander and rinse briefly with cool water. Let the noodles drain well.
- To assemble the bowls, place ¼ of the noodles in the bottom of each bowl. Top with some bell pepper, cucumber, carrot, cilantro, and crispy tofu. Sprinkle some chopped peanuts over top, then drizzle with the peanut lime dressing. Enjoy!
Notes
- Press tofu for about 30 minutes to remove excess moisture and improve crispiness when cooked.
- Use a light, neutral-flavored oil such as canola, peanut, avocado, grapeseed, or non-toasted sesame for frying tofu.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 53425 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 534.25kcal | 27% |
| Carbohydrates | 32.08g | 11% |
| Protein | 25.35g | 51% |
| Fat | 38g | 58% |
| Sodium | 437.33mg | 18% |
| Fiber | 6.05g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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