Crispy Tofu Peanut Noodle Bowl

Ingredients

Makes 4 servings. Macros above are per serving.

• 14 oz (400g) extra-firm tofu, pressed and cubed
• 8 oz (225g) brown rice noodles
• 1 tbsp cornstarch
• 1 tbsp neutral oil
• 3 tbsp natural peanut butter
• 2 tbsp low-sodium soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup
• 2 cups (140g) shredded carrots and cabbage slaw

Method

1. Toss tofu cubes with cornstarch; pan-fry in oil over medium-high until golden and crisp on all sides, 8-10 min.
2. Cook rice noodles per package, then rinse under cold water and drain.
3. Whisk peanut butter, soy sauce, lime juice, maple syrup and 3-4 tbsp warm water into a pourable sauce.
4. Toss noodles, slaw and tofu with the peanut sauce and divide into 4 bowls.

Nutrition (per serving)

Meal-prep tip

🥡 Keep sauce separate for up to 4 days and toss when serving so noodles do not dry out; tofu re-crisps in an air fryer.