BEST PEANUT TOFU NOODLE BOWLS RECIPE

I am so ready for spring and summer light meals! This week I made a delicious light and fresh noodle bowl with crispy tofu, fresh vegetables and a simple peanut lime dressing. I just love all the cool crunchy veggies and light and airy rice noodles in this bowl. As always, I have some alternatives to these peanut tofu noodle bowls below, so keep reading!

WHAT KIND OF NOODLES CAN I USE?

I love rice noodles for this bowl because they are super light and have a very cool taste. I used vermicelli-style rice noodles because that was what was available at the store, but a slightly wider noodle would probably work best (wider noodles are less tangled).

If you don't have rice noodles available or want a less expensive option, these bowls are very similar to my Cold Pea Noodle Salad, which uses whole-wheat spaghetti, so I think it works here too. can do.

A third option is to serve these bowls over rice instead of noodles. Jasmine rice would be my choice!

A fourth option is to serve it as a salad over shredded cabbage or lettuce.

CAN I SUBSTITUTE TOFU?

Of course! I think both chicken and shrimp would be great in this bowl. For the chicken, just cube it and fry it in oil until cooked. You can even toss it in a little peanut dressing, making sure to save some for the rest of the bowls. For the prawns, just make sure the shells and tails are removed, then fry in the oil on medium until they turn opaque and pink (this only takes a few minutes).

ARE TOFU PEANUT NOODLE BOWLS SERVED HOT OR COLD?

I eat this bowl cold. The noodles may still be slightly warm or room temperature when you make them fresh, but they will be cool enough not to heat up the rest of the ingredients. Tofu also cools very quickly.

HOW ARE THE SURVIVORS?

These bowls keep very well in the fridge! Tofu doesn't stay crispy like any fried food, but it's still delicious in a bowl. You can refrigerate these bowls, keeping the dressing separate, for about 4 days.

PEANUT TOFU NOODLE BOWLS

These Peanut Tofu Noodle Bowls feature light and airy rice noodles, cool crunchy vegetables and a delicious bright peanut lime dressing.

 Prep Time: 40 mins

 Cook Time: 15 mins

 Total Time: 50 mins

INGREDIENTS:

CRISPY TOFU

14 oz. extra firm tofu ($2.79)

1/4 tsp salt ($0.02)

2 Tbsp cornstarch ($0.06)

1 Tbsp cooking oil ($0.04)

PEANUT LIME DRESSING:

3 Tbsp natural-style peanut butter ($0.38)

1 Tbsp brown sugar ($0.04)

1 clove garlic, minced ($0.08)

1/2 tsp grated fresh ginger ($0.05)

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 chopped peanuts ($0.12)

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 other flat object on top, then place a heavy object on top of it, such as an iron skillet or a pot of water. Let the tofu sit with a weight for about 30 minutes to press excess moisture out of the tofu.

While the tofu is pressing, prepare the peanut lime dressing. In a bowl, combine peanut butter, brown sugar, minced garlic, ground ginger, lime juice, soy sauce, and oil. Stir until smooth. Set the dressing aside.

You can also prepare the vegetables while the tofu is pressing. Slice the red bell pepper, slice the cucumber into thin sticks, grate the carrot using a cheese grater, and remove the leaves from the red pepper (or roughly chop them).

After pressing the tofu for about 30 minutes, drain 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 the cornstarch.

Heat the cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu cubes and cook until golden brown and crispy on all sides. Once crisp, remove them from heat.

Finally, cook the rice noodles. Bring a pot of water to a full boil, then add the noodles. Boil for about three minutes, or the time recommended on the package. Drain the noodles in a colander and rinse briefly with cold water. Allow the noodles to soak well.

To assemble the bowls, place ¼ of the noodles in the bottom of each bowl. Top with some bell peppers, cucumber, carrots, cilantro, and crispy tofu. Sprinkle some chopped peanuts on top, then drizzle with the Peanut Lime Dressing. Enjoy!

HOW TO MAKE PEANUT TOFU NOODLE BOWLS - STEP BY STEP GUIDE

Start by pressing the tofu. It removes excess moisture and takes about half an hour, so start with it first. Remove the tofu from its package and place it on a rimmed baking sheet. Place something flat on top, such as a cutting board or plate, then place something heavy on top. I use a cast iron skillet, but a pot of water works too. Let it soak for about half an hour. You can see in the picture that all the water has come out.

While the tofu is pressing, make the peanut lime dressing. 3 tablespoons natural peanut butter, 1 tablespoon brown sugar, 1 clove garlic (minced), ½ teaspoon grated fresh ginger, 2 tablespoons lime juice, 2 tablespoons soy sauce, and ¼ cup neutral oil (any Add mild flavor too. Bowl and stir until smooth.

You should also have time to prepare the vegetables while the tofu is pressing. Cut a red pepper, a cucumber (depending on size you may only need half), grate a carrot using a cheese grater, and remove about ½ bunch of red pepper leaves from the stem. .

After pressing the tofu, transfer it to a cutting board and cut it into ½-inch cubes. Place the cubes in a bowl or shallow dish, then sprinkle with ¼ teaspoon salt and 2 tablespoons cornstarch. Gently toss the tofu until it is coated in the cornstarch.

Heat 1 tablespoon of cooking oil in a non-stick pan over medium heat. Once hot, add the tofu and cook until golden brown and crispy on all sides. Remove tofu from heat.

Finally, cook the rice noodles. I used vermicelli, but if you can find a slightly wider rice noodle that might work better as they won't get too tangled. I used an 8 oz. A package of rice noodles.

Bring a pot of water to a boil. Once boiling, add the noodles and simmer for about three minutes, or the time recommended on the package. Drain the rice noodles in a colander and briefly soak in cold water. Let them drain well.

Now it's time to make the bowls! Place ¼ of the rice noodles in each bowl. Top with bell peppers, cucumber, carrots, and tofu.

Top the bowl with chopped peanuts and fresh red chilies.

And finally, drizzle the delicious peanut lime dressing over the peanut tofu noodle bowls when you're ready to eat!