For added vegetables, this recipe uses a mix of regular noodles and zucchini noodles. This bowl is also packed with red peppers, onions, ginger and garlic for added flavor, and tofu for protein. You could even add some julienned carrots or other vegetables of choice. You can also find some suggested toppings with the recipe for more color, texture, and flavor.

What you need: Noodles of choice, oil, yellow onion, ginger, garlic, bell pepper, extra-firm tofu, zucchini, peanut butter, vinegar, soy sauce and other optional toppings.

How to Make Veggie-Packed Peanut Noodles:

Peanut Noodle and Tofu Bowl Notes:

• For added flavor and balance, feel free to add brown sugar (or maple syrup) and toasted sesame oil to the sauce. These were not used when I originally created this recipe. I made many versions of peanut noodles over the years and this one is a much more simplified version of what I do these days. I would recommend starting with 1 tablespoon of sugar and 1 teaspoon of sesame oil. Adjust the sauce to your taste.
• You can easily use different vegetables in this recipe. Julienned or grated carrots work well. Broccoli and napa cabbage are other favorites. Feel free to skip the onions if you’re not a fan.
• You could skip the zucchini noodles and use regular noodles only. You could also use zucchini noodles entirely (though I do recommend some regular noodles for carbs and satiety). Adjust the recipe to fit your preferences.

More Recipes to Try:

• 15-Minute Peanut Ramen Noodles
• Sesame Ramen Noodles with Crispy Tofu
• 30-Minute Peanut Tofu Ramen (Vegan)
• Tofu Broccoli Peanut Bowl
• Easy Sesame Tempeh Rice Bowls

Print Pin

Veggie-Packed Peanut Noodle and Tofu Bowl

A peanut noodle bowl packed with vegetables. This peanut noodle and tofu bowl is a nutritious and delicious weeknight dinner or meal prep recipe. Naturally vegan and easily made gluten-free.

Course Main Course

Cuisine vegan

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 1/2 box (170g) vermicelli noodles (or noodles of choice)
• 1 tablespoon olive oil (or light-tasting oil of choice)
• 1 medium yellow onion, sliced in half-moons
• 1 inch fresh ginger, minced
• 3 medium garlic cloves, minced
• 1 red bell pepper, sliced
• 1 block (350g) extra-firm tofu, cubed
• 1 medium zucchini, spiralized

Peanut Sauce

• 1/3 cup natural peanut butter
• 1/4 cup distilled white vinegar or rice vinegar
• 3 tablespoons low-sodium soy sauce
• 1/4 cup pasta water

For Topping

• Red cabbage, finely chopped
• Green onions, chopped
• Roasted peanut, chopped
• Cilantro, chopped (optional)
• Drizzle of lime juice
• Chili oil, to taste

Instructions

• Heat oil in a large skillet over medium heat. Cook the onions, ginger and garlic for 5 minutes or until fragrant. 
• Add the red peppers and tofu and cook for an additional 10 minutes, stirring occasionally. Add the zucchini noodles for the last minute.
• Meanwhile, bring a medium pot of water to a boil and cook the noodles according to package's instructions. 
• Prepare the peanut sauce: In a jar or small bowl, whisk together the peanut butter and vinegar. Thin it out with soy sauce and water. 
• Add the cooked noodles and peanut sauce to the skillet with cooked vegetables and tofu. Stir together until evenly coated with sauce. Serve with purple cabbage, green onions, peanuts, cilantro and a drizzle of lime juice if desired. 

Notes

Optional Sauce Add-Ins: For added flavor and balance, feel free to add brown sugar and toasted sesame oil. These were not used when I originally created this recipe. I made many versions of peanut noodles over the years and this one is a much more simplified version of what I do these days. I would recommend starting with 1 tablespoon of sugar and 1 teaspoon of sesame oil. You could also use maple syrup if preferred. 

Not a fan of onions? You can replace with with more bell peppers. 

Vermicelli or thin noodles work well for this recipe. I personally use these ramen noodles the most.

To save time, I recommend cooking the noodles at the same time as you cook the vegetables.

If you make these peanut noodles, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!