Tofu Peanut Noodle Bowl

Ingredients

• 10 oz firm tofu, cubed
• 5 oz rice noodles
• 1.5 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 cup shredded carrots

Instructions

1. Preheat the oven to 425°F (220°C). Press the tofu to remove excess moisture, then cut into bite-sized cubes. Spread them on a parchment-lined baking sheet in a single layer and bake for 18 minutes, flipping halfway through, until golden and firm on the outside.
2. While the tofu bakes, bring a pot of water to a boil and cook the rice noodles according to the package directions — most take just 3 to 5 minutes. Drain and rinse under cold water to stop the cooking and prevent clumping.
3. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, and 2 tablespoons of warm water until smooth and pourable. Add more water a teaspoon at a time if needed to reach a drizzle-friendly consistency.
4. Combine the noodles, baked tofu, and shredded carrots in a large bowl. Pour the peanut sauce over the top and toss until everything is evenly coated.
5. Divide between two bowls and serve at room temperature or chilled. Garnish with extra lime wedges if desired.

Tips

• Add a teaspoon of sriracha or sambal oelek to the peanut sauce for a spicy kick that balances the richness of the peanut butter.
• Toss in shredded purple cabbage, sliced scallions, or chopped cilantro for extra color and crunch.
• These noodle bowls actually taste great cold, making them an ideal packed lunch — the flavors develop as they sit.
• If you're allergic to peanuts, sunflower seed butter or tahini make excellent substitutes in the sauce.