Asian Peanut Tofu Noodle Bowls
Crispy baked tofu and rice noodles tossed in a creamy peanut-lime sauce with shredded cabbage and carrots. A flavor-packed vegan lunch everyone will love.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Store tofu separately from noodles if you prefer a crispier texture. Not ideal for freezing.
- Batching: Press tofu for at least 20 minutes — the drier it is, the crispier it gets in the oven.
- Reheat: These taste great cold! To heat, microwave for 90 seconds. Add a splash of soy sauce if noodles seem dry.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
THE MACRO PREP
Toss cubed tofu with cornstarch until evenly coated. Spread on the baking sheet in a single layer.
HIGH HEAT SEAR
Bake tofu for 25 minutes, flipping halfway, until golden and crispy on all sides.
HIGH HEAT SEAR
While tofu bakes, cook rice noodles according to package directions. Drain and rinse with cold water.
STEP 5
Make the peanut sauce: whisk peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sriracha, and 2 tablespoons warm water until smooth.
STEP 6
Toss noodles with the peanut sauce. Divide among 4 containers.
STEP 7
Top each bowl with crispy tofu, shredded cabbage, julienned carrot, sesame seeds, and cilantro.