Peanut Noodle Bowl with Crispy Tofu

This peanut noodle bowl is one of my favorite meals when I want something fresh, filling, and packed with flavor! It's loaded with chewy noodles, crispy tofu, crunchy vegetables, chopped peanuts, and a creamy peanut sauce. Best of all, it's delicious served warm or cold.

I love this recipe because every bite has a little bit of everything.

The crispy tofu adds protein, the fresh vegetables add crunch, and the peanut sauce brings plenty of creamy, savory flavor.

It's hearty enough for dinner but works just as well for meal prep lunches throughout the week.

Ingredients

Here's what you'll need to make this peanut noodle bowl, plus a few notes on the ingredients that make the biggest difference.

Crispy Tofu: Crispy baked tofu adds protein. I like making a batch ahead of time so this bowl comes together even faster.

Noodles: I used soba noodles, but just about any noodle will work here. Rice noodles, ramen noodles, udon noodles, or your favorite noodle are all great options.

Peanut Sauce: The creamy peanut sauce is what brings everything together. I often make it ahead of time and keep it in the fridge for quick lunches and dinners throughout the week.

Vegetables: Cucumber, carrots, radishes, romaine, and edamame add freshness and crunch, but feel free to use whatever vegetables you have on hand.

See recipe card for quantities.

How to Make This Recipe

Once the tofu and peanut sauce are ready, all that's left to do is cook the noodles and assemble the bowls.

The full written recipe can be found in the recipe card below.

Step 1: Make a batch of my easy vegan peanut sauce and set it aside. The sauce can be prepared in advance.

Step 2: Prepare the crispy tofu according to my crispy baked tofu recipe.

Step 3: Cook the noodles according to package directions. While the noodles cook, slice and prep the vegetables.

Step 4: Divide the noodles between serving bowls and toss with a few spoonfuls of the peanut sauce. I find this helps coat the noodles more evenly before adding the remaining ingredients.

Step 5: Top with the cucumber, carrot, edamame, radishes, romaine, green onions, and cilantro.

Step 6: Add the crispy tofu, crushed peanuts, an extra drizzle of peanut sauce. Serve immediately.

Recipe Variations

Swap the Protein: Try tempeh, vegan chicken, or extra edamame.

Use Different Vegetables: Bell peppers, shredded cabbage, broccoli slaw, snap peas, or whatever crunchy vegetables you have on hand.

Storage & Meal Prep

This peanut noodle bowl can be served warm, cold, or at room temperature, making it great for meal prep and packed lunches.

Store the noodles, vegetables, tofu, and peanut sauce separately in airtight containers in the refrigerator for up to 4 days.

When ready to eat, toss everything together and add the peanut sauce just before serving.

I personally think the tofu tastes best warmed up, so if you have a few extra minutes, pop it in the air fryer or a pan before serving. The bowl is still delicious cold, but reheating the tofu helps bring back some of its crispy texture.

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