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Close up of hands twirling soba noodles with crispy tofu and fresh vegetables and a drizzle of peanut sauce and garnished with green onions.

Peanut Noodle Bowl with Crispy Tofu

This peanut noodle bowl is loaded with crispy baked tofu, fresh vegetables, chewy noodles, crunchy peanuts, and a creamy peanut sauce. Serve it warm or cold for an easy vegan dinner or meal prep lunch.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Liv King

Ingredients
 

Crispy Tofu

  • 1 16-ounce block Extra-Firm Tofu drained and pressed
  • 1 tablespoon Low-Sodium Soy Sauce or gluten-free tamari
  • 2 tablespoons Cornstarch
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • Pinch of Salt and Black Pepper
  • 1 tablespoon Avocado Oil or olive oil

Vegan Peanut Sauce

  • ½ Cup Natural Creamy Peanut Butter
  • 3 tablespoons Low-Sodium Soy Sauce
  • 2 tablespoons Lime Juice
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Maple Syrup
  • 1 teaspoon Toasted Sesame Oil
  • 1-2 Garlic Cloves minced
  • 1 tablespoon Fresh Ginger grated
  • 2 teaspoons Chili Garlic Sauce or Sambal Oelek
  • 2-4 tablespoons Warm Water
  • Pinch of Salt to taste

Peanut Noodle Bowls

  • 8 ounces Soba Noodles or noodles of choice
  • 2-3 mini Cucumbers sliced
  • 1 medium Carrot grated
  • 1 cup Shelled Edamame
  • 3-4 Radishes thinly sliced
  • 1-2 cups Shredded Romaine
  • 2 Green Onions thinly sliced
  • ¼ cup chopped Cilantro
  • ¼ cup chopped Peanuts

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper. Press the tofu for at least 15 minutes, then tear it into bite-sized pieces.
  • Toss with the soy sauce, cornstarch, garlic powder, onion powder, salt, pepper, and oil until evenly coated. Spread onto the baking sheet and bake for 35-45 minutes, tossing 2-3 times, until golden and crispy.
  • While the tofu bakes, prepare the peanut sauce. Add all of the peanut sauce ingredients to a medium bowl and whisk until smooth. Add warm water, 1 tablespoon at a time, until your desired consistency is reached.
  • Cook the noodles according to package directions. While the noodles cook, slice and prep the vegetables.
  • 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.
  • Top with the crispy tofu, cucumber, carrot, edamame, radishes, romaine, green onions, cilantro, and chopped peanuts.
  • Drizzle with additional peanut sauce and serve immediately!

Notes

I think the tofu tastes best warm, so if you're enjoying leftovers, pop it in the air fryer or a pan for a few minutes before assembling.
Store the peanut sauce separately from the noodles and vegetables until ready to serve.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!