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Peanut Tofu Noodle Bowls

Silky peanut-lime noodles with golden, crisp tofu bites.
Bright cucumber crunch and tender peppers wake up every forkful.
Creamy, tangy, and cozy—ready in one satisfying bowl.

dinner ⏱ 50 min 510 kcal / portion 82.0 g carbs / portion (estimated) vegan peanutsoy 🔗 Original source

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Peanut Tofu Noodle Bowls
v4 · rb0e705f985 20260727Z1751 397 g tofu 1 tsp salt 30 g cornstarch 1 tbsp cooking oil 225 g rice noodle ⏱ 30 min press the tofu with weight 🍽 sprinkle tofu with salt 🌀 coat tofu with cornstarch 🍳 pan-fry tofu in cooking oil until crispy 🌀 whisk the peanut lime dressing until smooth ⏳ cool the dressing briefly before using 🍳 cook rice noodles until tender ⏳ chill and rinse the rice noodles 🔪 slice bell pepper, cucumber, and carrot 🔪 chop cilantro and peanuts 🍽 assemble the noodle bowls with vegetables 🍽 drizzle peanut lime dressing over the bowls 🍽 top with chopped cilantro and peanuts Peanut Tofu Noodle Bowls 48 g peanut butter 12 g brown sugar 1 piece garlic ½ tsp ginger 30 ml lime juice 2 tsp soy sauce 59.1 ml neutral oil 1 piece bell pepper 1 piece cucumber 1 piece carrot 0.5 pieces cilantro 59.1 ml peanut cornstarch cooking oil bell pepper, cucumber, carrot cilantro, peanut
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Preparation steps

  1. press the tofu for 30 min with weight
  2. sprinkle tofu with salt
  3. coat tofu with cornstarch
  4. pan-fry tofu in cooking oil until crispy
  5. whisk the peanut lime dressing until smooth
  6. cool the dressing briefly before using
  7. cook rice noodles until tender
  8. chill and rinse the rice noodles
  9. slice bell pepper, cucumber, and carrot
  10. chop cilantro and peanuts
  11. assemble the noodle bowls with vegetables
  12. drizzle peanut lime dressing over the bowls
  13. top with chopped cilantro and peanuts

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