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Peanut Tofu Noodle Bowl | My Kitchen Love

Peanut Tofu and Soba Noodle Bowl

Make meatless Monday deliciously unforgettable with this family favourite Peanut Tofu Noodle Bowl!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Samantha

Ingredients

  • 8 oz 250 grams soba noodles (or double for lots of lunch leftovers)
  • 1 package 12 oz or 350 grams extra firm tofu, cut into 1" cubes
  • 100 grams sliced mushrooms button or cremini)
  • 1 tbsp vegetable oil such as canola, avocado, or grapeseed
  • 1/2 cup frozen edamame thawed
  • 1 red bell pepper thinly sliced
  • 1 carrot peeled and shredded or cut into matchsticks
  • 1 green onion thinly sliced
  • 1/4 cup finely chopped cilantro leaves

Peanut Sauce:

  • 3 tbsp peanut butter I used smooth
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 2 tsp brown sugar
  • 1/2 garlic clover finely chopped or minced

Instructions

  1. Cook soba noodles as per package instructions.
  2. In a large skillet heat oil over medium high heat. Add tofu and cook until all sides are crispy and well browned. Remove from pan and place in a small bowl. Add mushrooms to pan and cook for 5-7 minutes, until well browned and softened. Remove from heat.
  3. !Peanut Sauce:
  4. Mix together all ingredients (peanut butter, sesame oil, soy sauce, lime juice, and brown sugar) until well blended.
  5. Toss cooked noodles and tofu with peanut sauce.
  6. Top noodles with cooked mushrooms, red bell pepper, edamame, carrot, green onion, and cilantro.