Ingredients
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
- Toss tofu cubes with cornstarch; pan-fry in oil over medium-high until golden and crisp on all sides, 8-10 min.
- Cook rice noodles per package, then rinse under cold water and drain.
- Whisk peanut butter, soy sauce, lime juice, maple syrup and 3-4 tbsp warm water into a pourable sauce.
- Toss noodles, slaw and tofu with the peanut sauce and divide into 4 bowls.
Nutrition (per serving)
| Calories | 490 kcal |
|---|---|
| Protein | 24 g |
| Carbs | 58 g |
| Fat | 18 g |
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.