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.
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.