Description
A delicious and healthy meal featuring baked peanut tofu served over rice noodles with fresh vegetables.
Ingredients
Scale
- 1 batch baked peanut tofu
- 8 oz box thin rice noodles or pad thai rice noodles
- 1 cup purple cabbage (shredded)
- 1 cup matchstick carrots
- 1 cup cucumber (chopped)
- 1 red bell pepper (cut into strips)
- 2 cups shelled and cooked edamame
- Green onion (for serving)
- ½ cup low sodium tamari or soy sauce
- ¼ cup water or vegetable broth
- 2 Tablespoons lime juice
- 2 Tablespoons maple syrup
- 2 cloves garlic (minced)
- ¼ cup tahini
- 2 teaspoons sambal oelek
Instructions
- If you haven’t already, prep and cook tofu.
- While tofu is baking, make sauce by whisking ingredients together in a small bowl. Set aside.
- Cook rice noodles according to package instructions. Set aside.
- Assemble by dividing noodles, cabbage, carrots, cucumber, bell pepper, edamame and tofu into 4 bowls. Drizzle 3 Tablespoons of sauce over bowl and top with green onions. Enjoy!
- To meal prep: In a wide-mouth large mason jar add ¼ cup of sauce at the bottom, followed by rice noodles, cabbage, tofu, carrots, pepper, cucumber and edamame. When ready to enjoy, pour into a bowl and enjoy!
Notes
- This recipe can be made ahead of time for meal prep.
- Adjust the spice level by adding more or less sambal oelek.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and assembling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg