🥘 Ingredients
- medium-thickness instant rice noodles or rice noodles of choice 8 oz
- extra-firm tofu 1
- avocado oil or neutral-flavored oil 2 tbsp
- Kosher
- creamy peanut butter ½ cup
- soy sauce or tamari 3 tbsp
- rice vinegar or lime juice from medium lime 1 tbsp
- agave nectar or pure maple syrup 1 ½ tbsp
- toasted sesame oil 3 ½ tsp
- garlic powder ½ tsp
- red pepper flakes more for spicy ½ tsp
- water 2 tbsp
- large red bell pepper 1
- Persian cucumbers or small English cucumber 1 oz
- scallions 3-4
- shredded carrots 5 oz
- roasted sesame seeds 1-2 tbsp
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Storage: Store the tofu, veggies (unchopped), and Peanut Sauce separately in the fridge for 3 to 4 days; rice noodles are best when cooked fresh. For the best texture, cook rice noodles fresh and reheat the tofu in a nonstick pan over medium heat with a touch of oil for a few minutes until warmed through and a bit crispy again. Assemble as listed in the last step right before serving. Top with a dash of vinegar and soy sauce if desired. Nutrition boost: For more fiber, use brown rice noodles. For extra veggies, add some shredded red cabbage and/or sliced water chestnuts. For more protein, top with chopped peanuts and/or shelled edamame.
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1Gather: medium-thickness instant rice noodles or rice noodles of choice . For the pan-fried tofu: extra-firm tofu , avocado oil or neutral-flavored oil , Kosher salt. For the peanut sauce: creamy peanut butter , soy sauce or tamari , rice vinegar or lime juice from medium lime , agave nectar or pure maple syrup , toasted sesame oil , garlic powder , red pepper flakes more for spicy , water . For the bowl ingredients: large red bell pepper , Persian cucumbers or small English cucumber , scallions , shredded carrots , roasted sesame seeds .
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2Bring a medium or large saucepan of water to a boil for the noodles.
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3Prep the tofu. Pat dry the tofu with a clean dish towel. Slice the block crosswise (i.e., slice from the shorter end) into ½-inch (1.3 cm) thick slices (about 8 to 12 slabs per block depending on the size). Pat excess water from the slabs with a towel.
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4Cook the tofu. Line a large plate with a few paper towels. Heat a 12-inch (30 cm) nonstick frying pan over medium-high heat with the oil for 2 minutes. Once shimmering, add the tofu slabs and sprinkle a bit of salt on each. Cook for 5-7 minutes or until the bottoms are golden brown. Flip and cook for 4 to 5 minutes (if they start to brown too quickly, lower the heat to medium). Transfer to paper towels to remove excess oil, and sprinkle with a pinch of salt.
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5While the tofu cooks, cook the noodles and make the Peanut Sauce. Noodles: Cook or soak the noodles according to the package. Drain and rinse under cool water until at room temp. Toss with a drizzle of sesame oil and set aside. TIP: If saving leftovers, only cook as many noodles as you’ll eat today. Peanut Sauce: In a bowl or a 16-ounce (500 mL) or larger wide-mouth jar, whisk together all of the ingredients except the water until smooth. Add the 2 tbsp water and whisk again until creamy and pourable. Add more water if needed. Taste, adding more soy sauce for savory saltiness, agave for sweetness, red pepper flakes for spice, or sesame oil for richness.
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6Prep the veggies. Thinly slice the bell pepper; if very large, cut in half crosswise first so the slices aren’t too long. Slice the cucumbers on a bias into ¼-inch ( timer .6 cm) slices. Slice the scallions thinly. Add the bell pepper, cucumber, and scallions to a bowl along with the carrots; stir to combine. TIP: If saving leftovers, only prep as many veggies as you can eat.
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7Assemble: Divide the cooked noodles among bowls. Spoon some Peanut Sauce on top, then add some of the vegetable mix. Tear the Pan-Fried Tofu into pieces and add to the bowls. Spoon the remaining Peanut Sauce on top and garnish each with a generous sprinkle of sesame seeds.