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Crispy Tofu Peanut Noodle Bowls

Crispy Tofu Peanut Noodle Bowls

  • Total Time: 40 minutes
  • Diet: Plant-based, Vegan, Vegetarian, Gluten-Free

Ingredients

Scale
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon toasted sesame oil
  • 8 oz wide rice noodles
  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon sriracha (optional)
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1/4 cup warm water (to thin)
  • Shredded carrots, sliced cucumbers, chopped peanuts, fresh cilantro, and lime wedges

Instructions

  1. Start by pressing your extra-firm tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with one tablespoon of soy sauce and one tablespoon of sesame oil. Sprinkle the cornstarch over the tofu and toss again until each piece is evenly coated. This cornstarch layer is the secret to achieving that signature crunch.
  2. Heat a large non-stick skillet over medium-high heat with a splash of oil. Place the tofu cubes in the pan in a single layer, ensuring they do not overlap. Fry the tofu for about 3-5 minutes per side, turning occasionally, until all sides are golden brown and crispy. Alternatively, you can bake them at 400°F (200°C) for 25 minutes, flipping halfway through, or use an air fryer at 375°F for 15 minutes.
  3. While the tofu cooks, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, ginger, and garlic in a small bowl. Gradually add warm water one tablespoon at a time and whisk until the sauce reaches a smooth, pourable consistency. Taste the sauce and adjust the heat or sweetness to your preference.
  4. Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions (usually about 5-8 minutes). Be careful not to overcook them, as rice noodles can become mushy quickly. Drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking.
  5. Divide the cooked noodles into four bowls. Top each bowl with a generous portion of crispy tofu and your choice of fresh vegetables, like shredded carrots and cucumbers. Drizzle the creamy peanut sauce over everything. Garnish with chopped peanuts, fresh cilantro, and a squeeze of lime juice for brightness. Serve immediately while the tofu is at its crispiest.
  • Cook Time: 40 minutes

Find it online: https://www.smilefood.net/crispy-tofu-peanut-noodle-bowls/