Tofu Noodle Bowl
Servings: 4
Ingredients
- 14 ounces firm tofu
- 1/3 cup cornstarch
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
Peanut Dressing
- 1/2 cup creamy peanut butter
- 2 teaspoons hoisin sauce
- 1 clove garlic
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon cayenne pepper, optional
- 1/2 Tablespoon vegetable oil
- 1/2 teaspoon sesame oil
- 2/3 cup water, may need more or less depending on the consistency of your peanut butter
To Assemble
- 1/2 package rice noodles, cooked according to package instructions
- 12 ounces edamame
- 1/2 cucumber, sliced
- lettuce, sliced thin
- 1 avocado, sliced
- shredded carrots
- cilantro, for garnish
- chopped peanuts, for garnish
Instructions
- Remove tofu from packaging and press to remove excess moisture using a tofu press or placed between a plate and a cookie sheet (add canned foods for weight and pressure for pressing). Press for 20 minutes.
- Pat tofu dry and cut into cubes.
- In a shallow dish, mix together cornstarch, salt, pepper, garlic powder and onion powder together.
- Add tofu cubes and mix together.
- Make the peanut sauce by adding the ingredients together into a medium sized bowl and whisk together. You may need more or less water depending on the consistency of your peanut butter. Set aside.
- Prep your vegetables for your bowl. Steam the frozen edamame according to the package instructions.
- Cook the tofu in a heated skillet with a layer of vegetable oil on medium high heat. Cook for 3 to 4 minutes on each side. Or cook them in an air fryer using my air fryer tofu recipe.
- Assemble the noodle bowl with rice noodles, lettuce, tofu, edamame, shredded carrots and avocado. Top bowls with cilantro and chopped peanuts. Serve with peanut dressing on the side.
When you make this recipe...
Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos!