Tofu and Vegetable Noodle Bowl with a Creamy Peanut Sauce
This peanut noodle bowl is one of my go-to meals. I absolutely love a good peanut sauce, and you can make your own delicious sauce with just a few ingredients. Keep on reading to learn more about peanuts and how you can meal prep this meal for your week ahead.
The Star Ingredient: Peanuts
Peanuts are the star ingredient in this peanut noodle bowl. We’ve got peanuts in two places- the sauce (peanut butter) and as a topping. I love using peanut butter in my cooking as a source of protein and fat. And this recipe showcases peanut butter in a new way, compared to my usual spoonful in a smoothie.
Nutritional Benefits
Peanuts are in the legume family. And that means that they should be a regular part of your diet (as long as you don’t have an allergy). Generally speaking, legumes are high in fiber, so they support a healthy gut. Peanuts are no exception.
Also, peanuts are a great plant-based source of protein. This will support the normal functions of your body, and also keep you feeling full after eating.
Some people may have concerns about the saturated fat that is found in peanuts, since this type of fat can have a negative impact on heart health over time. However, peanuts actually contain a variety of fats, including others that are good for your heart. In fact, these fats provide an important balance to this noodle bowl so you won’t feel hungry shortly after eating your meal.
Alternatives for Peanut Allergies
Peanuts can be a tricky ingredient for many families because peanut allergies are one of the most common allergies among both children and adults. And you definitely don’t want to mess with a peanut allergy. So what are some alternatives for peanuts and peanut butter?
My go-to peanut butter replacement is tahini. This ingredient does not typically cause an allergic reaction because it is made from sesame seeds. Tahini is simply a paste made from roasted sesame seeds.
If you want to replace the peanut butter in this recipe with tahini, you may need to adjust the other ingredients. Tahini is generally thinner than peanut butter, so I recommend taking out the water altogether. If you find your sauce is too thick, you can always add a few extra tablespoons of water to make it just right.
Meal Prep This Peanut Noodle Bowl For The Week
I would say about 90% of this peanut noodle bowl recipe is perfect for meal prep. You can quickly mix up the sauce to have on hand in the fridge, and you can also prepare your vegetables ahead of time. You may even be able to prep the tofu ahead of time, although I wouldn’t do this more than a day in advance.
Really, the only thing you don’t need to prepare ahead of time is the noodles. While they would be okay a few days later, the noodles can be cooked in just a few minutes before serving and their texture will be better preserved.
Make the Sauce for Meal Prep
My favorite kitchen hack is using mason jars to prepare sauces and dressings. When I meal prep this recipe, I throw all the sauce ingredients into a mason jar, close it, and shake it up. Then, the sauce is ready to go and I can pour out just what I need each time I make a noodle bowl.
How Long Can I Store the Peanut Sauce For?
The peanut sauce should last in the refrigerator for one week. It may separate slightly, so you will want to shake or stir it up before each use. Additionally, the sauce can get thicker when it is chilled. When this happens, you can either heat up the sauce in the microwave for just a few seconds or stir in a little more water to thin it out.
Tofu and Vegetable Noodle Bowl with a Creamy Peanut Sauce
TOTAL TIME: 20 min Prep: 15 min Cook: 5 min
Servings: 2
Ingredients
- ½ cup peanut butter
- 2 tablespoons soy sauce (or tamari if gluten-free)
- ¼ cup water
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1-inch long piece of ginger root, peeled and minced
- 4 oz. brown rice vermicelli noodles (½ package)
- ½ 14-oz. package extra-firm tofu
- Vegetables of choice, sliced into bite-size pieces
- Suggested: shredded carrots, bell peppers, and snow peas
- ¼ cup peanuts, dry roasted and unsalted (optional)
Directions
- Prepare the sauce. In a medium bowl or measuring cup, whisk together peanut butter, soy sauce, water, vinegar, maple syrup, and ginger root. Set aside.
- Cook the noodles according to the package directions.
- Press tofu between two paper towels using a heavy weight on top, about 5-10 minutes. This will remove much of the liquid. Then, dice the tofu and soak in a bowl with marinade of choice (I use about ¼ cup of tamari).
- Prepare vegetables, peanuts, and any additional toppings.
- To make each bowl, place about half of the noodles in the bowl. Scatter about half of the vegetables and tofu across the top. Finally, drizzle about half of the sauce over the top of the bowl. Mix it up and enjoy!
Want to make this delicious, nutritious recipe at home?
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