Peanut Noodle Bowls with Crispy Tofu

Prep

15 min

Cook

15 min

Total

30 min

• 200 g rice or wheat noodles
• 200 g firm tofu, pressed and cubed
• 1 tbsp cornstarch
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 cup shelled edamame
• 1 carrot, shredded
• ½ cucumber, sliced

Instructions

1. 1

   Toss tofu with cornstarch and pan-fry in a little oil until golden on all sides, about 8–10 minutes.

2. 2

   Cook noodles according to the package; add edamame for the last 2 minutes. Drain and rinse.

3. 3

   Whisk peanut butter, soy sauce, lime juice, maple syrup and 2–3 tbsp warm water until smooth.

4. 4

   Toss noodles with the sauce, then top with tofu, carrot and cucumber.

Nutrition information hasn't been calculated for this recipe yet.