Spicy Thai “Peanut” Tofu Noodle Bowl

Rice noodles in a creamy sunflower‑seed “peanut” sauce tossed with crisp vegetables and marinated tofu for a hefty vegan lunch.

Ingredients

• 8 oz rice noodles
• 14 oz firm tofu (cubed)
• 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp sriracha (for tofu)
• 1 cup shredded carrots, 1 cup bell‑pepper strips, 1 cup snow peas
• Sauce: 1/3 cup sunflower‑seed butter, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp maple syrup, 1 tbsp sriracha, 1/4 cup hot water
• 2 tbsp sesame oil, cilantro & sesame seeds

Instructions

1. PREP AHEAD
2. - Press and cube tofu; marinate with soy, lime juice, sriracha 15 min.
3. - Slice bell pepper; trim snow peas; shred carrots.
4. - Whisk sunflower-seed butter, soy, lime, maple, sriracha, hot water to smooth sauce.
5. - Soak or boil rice noodles; rinse cold; drain well.
6. COOKING STEPS
7. 1. Sear marinated tofu in 1 Tbsp sesame oil over medium-high 4 min until golden; set aside.
8. 2. In same wok add remaining oil; stir-fry bell pepper, snow peas, carrots 2 min.
9. 3. Add drained noodles and tofu; pour peanut-style sauce; toss 2 min until everything is hot and glazed.
10. 4. Divide into bowls; sprinkle cilantro and sesame seeds. Serve immediately.
11. (Active time ≈ 20 min | Total ≈ 30 min)

Nutrition Facts