Spicy Peanut Tofu Noodle Bowls

• 8 oz rice noodles
• 14 oz firm tofu, pressed and cubed
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp chili garlic sauce
• 1/2 tsp crushed red pepper flakes
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 2 cups broccoli florets
• 2 cups shredded purple cabbage
• 2 green onions, sliced
• Roasted peanuts for garnish

Steps

1. 1 Cook rice noodles according to package instructions and set aside.
2. 2 Heat 1 tablespoon of oil in a large skillet over medium heat. Add tofu and cook until crispy on all sides.
3. 3 In a medium bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, chili garlic sauce, red pepper flakes, and garlic until smooth. Gradually whisk in vegetable broth.
4. 4 Add broccoli to the skillet with the tofu and cook until tender-crisp.
5. 5 Pour peanut sauce over the tofu and broccoli, stirring to coat.
6. 6 Divide noodles between four bowls. Top with tofu and broccoli mixture.
7. 7 Garnish with shredded purple cabbage, green onions, and roasted peanuts.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Whisk

Variations

• Substitute tofu with chicken for a non-vegetarian version.
• Add bean sprouts for extra crunch.

Substitutions

• Use almond butter if you're out of peanut butter.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Pairs well with a crisp Asian pear or a refreshing mango lassi.

Nutrition

Tips

• For extra spice, add more chili garlic sauce or red pepper flakes.
• Make sure to press the tofu well to achieve a crispy texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a side of fresh spring rolls or a simple cucumber salad.

FAQ