Weeknight recipe · about 20 minutes

Peanut Tofu Noodle Bowls

20 minCreamy noodlesPlant-based

Rice noodles and tofu in a creamy lime-peanut sauce with crisp cucumber and shredded carrots.

Ingredients

Quick-cooking rice noodles12 oz
Ready-to-eat extra-firm tofu16 oz
Cucumber1
Shredded carrots2 cups
Smooth peanut butter1/2 cup
Soy sauce3 tbsp
Lime2
Steps
  1. Bring a kettle or pot of water to a boil. Soak or cook the rice noodles according to their package directions, choosing noodles that soften in 4-6 minutes. Drain and rinse briefly under cool water.
  2. While the water heats, drain the ready-to-eat extra-firm tofu and cut it into bite-size cubes. Dice the cucumber and place it in a large mixing bowl with the shredded carrots and tofu.
  3. Whisk the peanut butter, soy sauce, and lime juice with 1/4 cup warm water until smooth. Add another splash of water only if needed to make the sauce pourable.
  4. Add the drained noodles and sauce to the mixing bowl. Toss thoroughly so the noodles and tofu are coated; divide into 4 bowls and serve. Use two mixing bowls for a larger batch if needed.

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