Peanut Tofu Noodle Bowls

These Peanut Tofu Noodle Bowls feature light and airy rice noodles, cold crunchy vegetables, and a deliciously bright peanut lime dressing.

The post Peanut Tofu Noodle Bowls appeared first on Budget Bytes.

I’m sooooo ready for the lighter foods of spring and summer! This week I made a deliciously light and fresh noodle bowl with crispy tofu, fresh vegetables, and a simple peanut lime dressing. I’m just loving all the cold crunchy vegetables and the light and airy rice noodles in this bowl. As always, I’ve got some substitution options for these Peanut Tofu Noodle Bowls below, so make sure to keep reading!

Overhead view of a peanut tofu noodle bowl on a blue background and a fork on the side

What Kind of Noodles Can I Use?

I love rice noodles for this bowl because they’re super light and they taste great cold. I used a vermicelli style rice noodle because that was what was available at the store, but a slightly wider noodle would probably work best (wider noodles tangle less).

If you don’t have rice noodles available or want a less expensive option, these bowls are very similar to my Cold Peanut Noodle Salad, which uses whole what spaghetti, so I think that could also work here.

A third option is to serve these bowls over rice in stead of noodles. Jasmine rice would be my pick!

A fourth option is to serve this like a salad over shredded cabbage or lettuce.

Can I Substitute the Tofu?

Sure! I think both chicken and shrimp would also go great in this bowl. For chicken, just cube it up and sauté in oil until cooked through. You could even toss it in a little bit of the peanut dressing, making sure to save some for the rest of the bowls. For shrimp, just make sure they’re peeled and tails removed, then sauté in oil over medium until they’re opaque and pink (this only takes a few minutes).

Are Tofu Peanut Noodle Bowls Served Hot or Cold?

I eat this bowl cold. When you make them fresh the noodles may still be slightly warm or room temperature, but they’ll be cool enough to not heat the rest of the ingredients. The tofu also cools very rapidly.

How Are the Leftovers?

These bowls hold up pretty good in the fridge! The tofu doesn’t stay crispy, like any fried food, but it’s still tasty in the bowl. You can refrigerate these bowls, with the dressing kept separately, for about 4 days.

Three peanut tofu noodle bowls in glass containers, dressing being poured over one
Overhead view of a peanut tofu noodle bowl with a black fork on the side

Peanut Tofu Noodle Bowls

These Peanut Tofu Noodle Bowls feature light and airy rice noodles, cold crunchy vegetables, and a deliciously bright peanut lime dressing.
Total Cost $10.40 recipe / $2.60 serving
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4
Calories 53.25kcal
Author Beth – Budget Bytes

Ingredients

Crispy Tofu

  • 14 oz. extra firm tofu $2.79
  • 1/4 tsp salt $0.02
  • 2 Tbsp cornstarch $0.06
  • 1 Tbsp cooking oil $0.04

Peanut Lime Dressing

  • 3 Tbsp natural-style peanut butter $0.38
  • 1 Tbsp brown sugar $0.04
  • 1 clove garlic, minced $0.08
  • 1/2 tsp grated fresh ginger $0.05
  • 2 Tbsp lime juice $0.50
  • 2 tsp soy sauce $0.04
  • 1/4 cup neutral oil* $0.04

Bowls

  • 8 oz. rice noodles $2.69
  • 1 red bell pepper $1.50
  • 1 cucumber $1.49
  • 1 carrot $0.08
  • 1/2 bunch cilantro $0.40
  • 1/4 cup chopped peanuts $0.12

Instructions

  • Start by pressing the tofu. Remove the tofu from the package, then place it on a rimmed baking sheet. Place a cutting board, plate, or another flat object over top, then place something heavy on top of that, like a cast iron skillet or a pot of water. Let the tofu sit with the weight on top for about 30 minutes to press the excess moisture out of the tofu.
  • While the tofu is pressing, prepare the peanut lime dressing. Combine the peanut butter, brown sugar, minced garlic, grated ginger, lime juice, soy sauce and oil in a bowl. Whisk until smooth. Set the dressing aside.
  • You can also prep the vegetables while the tofu is pressing. Slice the red bell pepper, slice the cucumber into thin sticks, shred the carrot using a cheese grater, and remove the cilantro leaves from the stems (or just roughly chop them).
  • After the tofu has been pressing for about 30 minutes, pour off the excess water from the baking sheet. Transfer the pressed tofu to a cutting board, and cut the block into ½-inch cubes.
  • Place the tofu cubes in a bowl or shallow dish and sprinkle with salt and cornstarch. Gently toss the tofu cubes until they are coated in cornstarch.
  • Heat the cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu cubes and cook on each side until golden brown and crispy. Once crispy, remove them from the heat.
  • Finally, cook the rice noodles. Bring a pot of water to a full boil, then add the noodles. Boil only for about three minutes, or the recommended time on the package. Drain the noodles in a colander and rinse briefly with cool water. Let the noodles drain well.
  • To assemble the bowls, place ¼ of the noodles in the bottom of each bowl. Top with some bell pepper, cucumber, carrot, cilantro, and crispy tofu. Sprinkle some chopped peanuts over top, then drizzle with the peanut lime dressing. Enjoy!

Notes

*Any light, neutral-flavored oil will work here, like canola, peanut, sesame (not toasted), avocado, grapeseed, etc. 

Nutrition

Serving: 1bowl | Calories: 53.25kcal | Carbohydrates: 32.08g | Protein: 25.35g | Fat: 38g | Sodium: 437.33mg | Fiber: 6.05g
close up side view of peanut lime dressing being drizzled over a peanut tofu noodle bowl

How to Make Peanut Tofu Noodle Bowls – Step by Step Photos

A block of tofu on a baking tray with a cast iron skillet on one side, cutting board on the other side

Start by pressing the tofu. This removes the excess moisture and takes about a half hour, so start with this first. Remove the tofu from its package and place it on a rimmed baking sheet. Place something flat on top, like a cutting board or plate, then place something heavy on top of that. I use a cast iron skillet, but a pot of water also works. Let it press for about a half hour. You can see in the photo above all the water that came out.

Peanut lime dressing being whisked in a bowl

While the tofu is pressing, make the peanut lime dressing. Add 3 Tbsp natural-style peanut butter, 1 Tbsp brown sugar, 1 clove of garlic (minced), ½ tsp grated fresh ginger, 2 Tbsp lime juice, 2 tsp soy sauce, and ¼ cup neutral oil (anything light flavored) in a bowl and whisk until smooth.

Prepped vegetables on a cutting board

You should also have time to prep the vegetables while the tofu presses. Slice one red bell pepper, one cucumber (depending on the size you may only need half), grate one carrot using a cheese grater, and pull about ½ bunch cilantro leaves from the stems.

Cubed tofu being sprinkled with cornstarch

After the tofu has pressed, transfer it to a cutting board and cut it into ½-inch cubes. Place the cubes in a bowl or shallow dish, then sprinkle with ¼ tsp salt and 2 Tbsp cornstarch. Gently toss the tofu until it is coated in cornstarch.

Crispy tofu in a skillet

Heat 1 Tbsp cooking oil in a non-stick skillet over medium heat. Once hot, add the tofu and cook until golden brown and crispy on all sides. Remove the tofu from the heat.

package of rice noodles

Lastly, cook the rice noodles. I used vermicelli, but if you can find a slightly wider rice noodle that may work better because they won’t tangle as much. I used one 8 oz. package of rice noodles.

Cooked rice noodles draining in a colander

Bring a pot of water to a boil. Once boiling, add the noodles and boil for about three minutes, or the recommended time on the package. Drain the rice noodles in a colander and rise briefly with cool water. Let them drain well.

rice noodles in a bowl topped with tofu, bell pepper, cucumber, and carrots

Now it’s time to build the bowls! Place ¼ of the rice noodles in each bowl. Top with bell pepper, cucumber, carrot, and tofu.

Finished peanut tofu noodle bowl, minus dressing

Top the bowl with chopped peanuts and fresh cilantro.

Peanut lime dressing being drizzled over a peanut tofu noodle bowl

And finally, drizzle that delicious peanut lime dressing over top of the peanut tofu noodle bowls when you’re ready to eat!

Half-stirred peanut tofu noodle bowl with a fork in the center

The post Peanut Tofu Noodle Bowls appeared first on Budget Bytes.

Vegetarian Taco Skillet

We love taco nights, but sometimes it’s fun to mix things up. That is when I pull out my skillet and make this Vegetarian Taco Skillet. You get all of the great taco flavors in ONE pan. I am always up for an easy one-pan meal, especially during t…

We love taco nights, but sometimes it’s fun to mix things up. That is when I pull out my skillet and make this Vegetarian Taco Skillet. You get all of the great taco flavors in ONE pan. I am always up for an easy one-pan meal, especially during the week. This recipe kind of reminds…

The post Vegetarian Taco Skillet appeared first on Two Peas & Their Pod.

Vegetable Soup

I made a big pot of Vegetable Soup last week and I’ve decided that it needs to be in our regular rotation. This classic soup is so simple to make and SO good! We ate it for dinner one night and then I enjoyed the leftovers for lunch all week. One…

I made a big pot of Vegetable Soup last week and I’ve decided that it needs to be in our regular rotation. This classic soup is so simple to make and SO good! We ate it for dinner one night and then I enjoyed the leftovers for lunch all week. One bowl of this soup…

The post Vegetable Soup appeared first on Two Peas & Their Pod.

Marinated Cauliflower Salad

Marinated cauliflower salad is a crunchy and colorful “refrigerator salad” that’s is the perfect winter side dish or meal prep salad.

The post Marinated Cauliflower Salad appeared first on Budget Bytes.

Can’t stop, won’t stop with refrigerator salads! If you’re new here, refrigerator salads are salads that hold up really well in the refrigerator, so you can have delicious and colorful meals all week. This Marinated Cauliflower Salad is the perfect example. In fact, this salad gets better as it refrigerates. The flavors mix and mingle, and all those good flavors get soaked right up by the crunchy cauliflower. 👌

Overhead view of marinated cauliflower salad in a serving bowl

Take a Short Cut

I included a homemade Italian dressing in this cauliflower salad recipe, but if you want to make this salad even a little faster you can easily sub your favorite store-bought bottled Italian Dressing. You’ll need about one cup, but you can just add as much or as little as you’d like.

Make it Vegan

The recipe as written below contains Parmesan cheese, which does give the salad a little bit of body, but if you’d like to make this dish vegan you can easily leave the Parmesan out or add a little nutritional yeast in its place.

What to Serve with Marinated Cauliflower Salad

I served this cauliflower salad with my Garlic Marinated Chicken this week, but it would also go great with Herb Roasted Pork Tenderloin, Baked Ziti, Pizza Baked Chicken, or Easy Oven Baked Fish with Tomatoes. This would also be a great dish to bring to potlucks!

How Long Does It Stay Good?

As I mentioned in the introduction, this salad actually gets better with time in the fridge. …Up to a point. Haha. This salad will be good for about 4-5 days of refrigeration, with the peak flavor being on about day 2-3. As always your mileage may vary depending on the freshness of your ingredients and conditions inside your refrigerator.

Side view of marinated cauliflower salad in a serving bowl
Overhead view of marinated cauliflower salad in a white serving bowl

Marinated Cauliflower Salad

Marinated cauliflower salad is full of crunchy and colorful vegetables marinated in a homemade Italian dressing. Perfect for meal prep!
Total Cost $8.40 recipe / $1.05 serving
Prep Time 15 minutes
Marinate Time 30 minutes
Total Time 45 minutes
Servings 8 1 cup each
Calories 175.66kcal
Author Beth – Budget Bytes

Ingredients

Italian Dressing*

  • ½ cup olive oil $0.84
  • ¼ cup red wine vinegar $0.40
  • 1 tsp Dijon mustard $0.06
  • ¼ tsp garlic powder $0.02
  • 1 Tbsp Italian seasoning $0.30
  • ½ tsp salt $0.02
  • ¼ tsp freshly cracked black pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Salad

  • 1 head cauliflower $2.39
  • 1 2.25oz. can sliced black olives $1.49
  • ½ 12oz. jar banana pepper rings $0.90
  • 1 red bell pepper $1.50
  • cup diced red onion $0.16
  • 2 Tbsp chopped fresh parsley $0.08

Instructions

  • Make the dressing first, so the flavors have time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan. Whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.
  • Remove the leaves and stem from the cauliflower, then chop it into very small florets (about the size of a grape). Place the chopped cauliflower in a large bowl.
  • Drain the black olives and remove the banana peppers from the jar. Add both to the bowl with the cauliflower.
  • Dice the red bell pepper and finely dice the red onion and parsley. Add them to the bowl.
  • Pour the prepared dressing over the salad, then toss to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to absorb. Stir again just before serving. This salad gets better as it refrigerates and the cauliflower has more time to marinate. Always stir just before serving to redistribute the flavors.

Notes

*Store-bought Italian dressing can be used in place of homemade.

Nutrition

Serving: 1cup | Calories: 175.66kcal | Carbohydrates: 8.06g | Protein: 2.69g | Fat: 15.6g | Sodium: 431.44mg | Fiber: 2.7g

How to Make Marinated Cauliflower Salad – Step by Step Photos

Dressing ingredients in a jar

Make the dressing first so it can have a few moments to blend. In a jar or bowl combine ½ cup olive oil, ¼ cup red wine vinegar, 1 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp salt, ¼ tsp pepper, and 2 Tbsp grated Parmesan.

shaken Italian dressing in a jar

Shake the jar or whisk the ingredients in a bowl until the dressing is combined. You can use a store-bought Italian dressing in place of homemade, if you prefer. You’ll need about 1 cup dressing.

Chopped cauliflower on a cutting board

Remove the leaves and stem from a head of cauliflower, then chop in to very small florets (about the size of a grape). Place the chopped cauliflower in a bowl.

Cauliflower and other vegetables in a bowl

Drain one 2.25oz. can of black olives, and remove ½ of the peppers from a 12oz. jar of banana pepper rings. Dice one red bell pepper, finely dice about ⅓ cup red onion, and chop about 2 Tbsp parsley. Add everything to the bowl with the chopped cauliflower.

Italian dressing being poured over salad ingredients.

Pour the Italian dressing over the salad ingredients in the bowl, then stir to combine.

Finished marinated cauliflower salad in the bowl with a spoon

Cover the salad and refrigerate for at least 30 minutes to give the salad time to absorb the flavors from the dressing. Always give it a stir before serving to redistribute the flavors throughout.

Overhead view of marinated cauliflower salad in a white serving bowl

The post Marinated Cauliflower Salad appeared first on Budget Bytes.

Vegan Quesadilla

This article is from Delicious Everyday.
This Vegan Quesadilla recipe is packed with savory vegetables and cooked to perfection! It’s Mexican-inspired and makes for a hearty breakfast. This veggie quesadilla is stuffed with vegan cheese, vegetab…

This article is from Delicious Everyday.

This Vegan Quesadilla recipe is packed with savory vegetables and cooked to perfection! It’s Mexican-inspired and makes for a hearty breakfast. This veggie quesadilla is stuffed with vegan cheese, vegetables, and tasty spices. To make these quesadillas, all you need to do is fry up the vegetables with spices, add them to a tortilla with...

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