Tofu Peanut Noodle Bowl
Proof that a meal does not require animal protein to be satisfying—or require anyone to make a lifestyle announcement before eating it.
Ingredients
Makes 2 servings.
| Ingredient | Quantity |
|---|---|
| Extra-firm tofu, pressed | 400 g |
| Dry whole-wheat or rice noodles | 140 g |
| Red bell pepper, sliced | 1 |
| Carrot, shredded | 1 large |
| Edamame, shelled | 150 g |
| Peanut butter | 30 g |
| Low-sodium soy sauce | 2 tablespoons |
| Lime juice | 2 tablespoons |
| Maple syrup | 2 teaspoons |
| Sesame oil | 1 teaspoon |
| Fresh ginger, grated | 1 teaspoon |
| Chili flakes | To taste |
Preparation
- Cube the tofu and cook it in a non-stick pan until browned on several sides.
- Cook the noodles according to the package instructions. Add the edamame for the final few minutes, then drain.
- Mix the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, ginger, chili, and enough warm water to make a smooth sauce.
- Combine the noodles, edamame, tofu, pepper, carrot, and sauce.
Nutritional Values
Per serving
| Macro | |
|---|---|
| Fat | 24g |
| Carbs | 69g |
| Protein | 35g |
Total Calories: 610
* Nutritional values are estimates and will vary with brands, measurements, and substitutions.