crunchy peanut tofu noodle bowls
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Crunchy Peanut Tofu Noodle Bowls

(vegan, gluten free, dairy free)

I’ve been meaning to share this recipe for a while now, and am so happy it’s finally up for you to enjoy! These crunchy peanut tofu noodle bowls pack tons of flavour and crunch, and is one of my favourite quick throw-together meals. It’s also super meal prep friendly, making it great for easy back-to-school or work lunches (I used to have this all the time for lunch when classes were in-person)!

Besides the epic combination of flavours and textures, my favourite part of this recipe is how easy it is to throw together! All you have to do is:

  1. Mix up the peanut sauce,
  2. soak the noodles in hot water,
  3. chop up the veggies,
  4. pan-fry the tofu,

and BAM – you’ve got a meal!

For easy meal prep: Prepare the peanut sauce, soaked noodles, chopped veggies, and fried tofu all beforehand, store them separately in the fridge, and then toss together whenever you’re in need of a quick and tasty lunch or dinner!

crunchy peanut tofu noodle bowls

Ingredients for the Crunchy Peanut Tofu Noodle Bowls:

  • vermicelli noodles
  • choice of protein: extra firm tofu, chickpeas, shrimp, chicken
  • carrots, shredded (buy shredded or shred them yourself)
  • bell peppers
  • peanuts

Ingredients for the Simple Peanut Sauce:

  • smooth peanut butter
  • low sodium soy sauce (or coconut aminos)
  • rice vinegar
  • sesame oil
  • hoisin
  • sriracha (or chilli paste)
  • ginger
  • garlic

Let’s talk peanuts!

Can we just take a minute to appreciate the peanut?! It can be in sweet things like cookies and cakes, or compliment savoury dishes like *ahem* this noodle bowl. It can be rich and creamy and spread on a piece of toast, or it can be a crunch-machine and bring a boring old salad to new heights. Not to mention, it’s packed with protein, fat, and other important nutrients! The peanut really does it all, and this vermicelli noodle bowl is no exception; with both peanut butter AND peanuts, it really has the best of both worlds!

Learn how to make your own homemade peanut butter here!

Here are some other peanut recipes you may enjoy:

crunchy peanut tofu noodle bowls

Are these Crunchy Peanut Tofu Noodle Bowls vegan?

Yes! I use tofu in these peanut bowls, so they are vegan. However, if you want to use some meat instead (chicken or shrimpy would work well), by all means go ahead!

Are these Crunchy Peanut Tofu Noodle Bowls gluten free?

Yes again! Vermicelli Noodles are made with rice flour, water, and tapioca starch, so they are entirely gluten free.

How do I make this peanut free?

Feel free to swap out the peanut butter for almond butter or any other nut/seed butter (sunflower seed butter or cashew butter would work great!).

How do I make this nut free?

Use a seed butter like sunflower seed butter, and use sunflower seeds instead of peanuts to add an extra crunch!


ENJOY! Be sure to leave a comment below if you make this recipe, and DM or tag me on Instagram @madebyme.g so that I can see your creations (it always makes my day :))

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crunchy peanut tofu noodle bowls

Crunchy Peanut Tofu Noodle Bowls


  • Author: Made by Meg
  • Prep Time: 18 mins
  • Cook Time: 12 mins
  • Total Time: 30 mins
  • Yield: 46 servings 1x
  • Diet: Vegan

Description

This super flavourful and easy noodle bowl recipe is perfect for quick plant-based weeknight dinners or meal prepped lunches!


Ingredients

Scale

FOR THE SIMPLE PEANUT SAUCE (makes 1 1/3 cup):

  • 1/2 cup smooth peanut butter
  • 1/3 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 tbsp sesame oil
  • 1 tbsp hoisin
  • 1 tbsp sriracha (or chilli paste)
  • 1 tsp ginger
  • 1 tsp garlic

FOR THE NOODLE BOWLS:

  • 400g vermicelli noodles (or however much you need)
  • 1 package extra firm tofu*, squeezed & cubed
  • 2 medium-large carrots, julienned or shredded
  • 1 large cucumber OR 2-3 small cucumbers, chopped
  • 2 bell peppers, chopped
  • peanuts, halved (for topping)
  • cilantro (for topping)

Instructions

  1. Make the peanut sauce: In a small food processor or blender, combine all the ingredients until smooth. If you don’t have a small food processor or blender, mince the garlic and ginger and mix all ingredients together in a jar until smooth. Store in a jar in the fridge until you use it. 
  2. Prepare the vermicelli noodles according to package instructions – rinse in water, then cook in hot water until soft, around 6 minutes.
  3. Chop up the vegetables and set aside.
  4. Pan-fry the tofu: Place oil in a pan and bring to medium heat. Meanwhile, squeeze the tofu to get rid of some of the water (you can press it for longer if you want, but it’s not necessary) and chop into bite-sized cubes. Place the tofu in the heated oil and fry on each side for a few minutes, until golden brown. 
  5. Serve: Place the noodles, vegetables, tofu, and peanut sauce into serving bowls. Top with peanuts and cilantro, and enjoy! 

Notes

*Feel free to use a different protein source like chickpeas, shrimp, or chicken!

Make it Nut Free: Use sunflower seed butter instead of peanut butter, and use sunflower seeds instead of peanuts.

  • Category: Noodle Bowls

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Categoriesmain meals

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