These crispy tofu and peanut noodle bowls combine oven-crisp tofu, noodles and cabbage with an easy peanut sauce. Pressing the tofu helps the edges brown.

Tips for crispy tofu and peanut noodle bowls

Contains soy, peanuts, wheat and egg. Egg noodles keep this meatless but not vegan; check noodle labels. Tofu protein varies greatly by water content; the estimate assumes firm calcium-set tofu at about 17 g protein per 100 g.

Helpful equipment: Rimmed sheet pans give the tofu room to brown; use the number and spacing called for in the recipe. Compare rimmed sheet pans on Amazon. I use this type of tool in my kitchen; the linked model may differ.

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MACROS PER SERVING

Estimated

49.6gPROTEIN

687Calories

58.5gCarbs

33.3gFat

11.6gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$ · Budget-FriendlyRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

Crispy Tofu & Peanut Noodle Bowls

Oven-crisp tofu, noodles and cabbage with an easy peanut sauce. Pressing the tofu helps the edges brown.

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Prep Time 25

Cook Time 30

Total Time 55

Servings 4 equal portions

Calories 687 kcal

Equipment

1 large pot or baking dish as directed food thermometer

Ingredients

2 (14 oz) packages firm calcium-set tofu, drained before pressing Drain packing liquid, then press; use firm calcium-set tofu.
7 oz dry egg noodles
6 cups green cabbage, thinly sliced
1 3/4 cups carrot, thin matchsticks
5 Tbsp smooth peanut butter
2 1/2 Tbsp reduced-sodium soy sauce
2 2/3 Tbsp lime juice
3 cloves garlic, minced Use medium cloves.
1 2/3 Tbsp fresh ginger, grated Finely grated.
1 Tbsp olive oil
7 Tbsp water for sauce

Instructions

Heat oven to 425°F and line a large sheet pan with parchment. Wrap tofu in clean towels and press under a plate for 15 minutes. Cut into 3/4-inch cubes, toss with measured oil and spread in one layer.
Bake for 25–30 minutes, turning halfway, until edges are browned. Do not crowd the pan; use two pans if needed. This is an oven-crisp edge, not a deep-fried crust.
Cook noodles according to their package, usually 6–9 minutes, adding cabbage and carrot for the final 2 minutes. Drain.
Whisk peanut butter, soy sauce, lime juice, garlic, ginger and measured water until smooth. Warm gently in a small saucepan for 2–3 minutes. Add extra plain water if needed to loosen.
Toss noodles and vegetables with all sauce, divide into four bowls and top evenly with tofu.

Notes

Serving: one of 4 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.

Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.

Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.

Storage and meal prep

Ingredient notes

Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.

About the nutrition

One serving is one of 4 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.