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Illustration of browned tofu cubes over peanut noodles with cabbage and carrots.

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 minutes
Cook Time 30 minutes
Total Time 55 minutes
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

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.
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.