Crispy Tofu Peanut Noodle Bowl

Ingredients

• 3 tbsp smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 2 cloves garlic, minced
• ¼ cup warm water
• 14 oz firm tofu, pressed and cubed
• 6 oz dried rice noodles
• 2 heads bok choy, halved lengthwise
• 4 oz green beans, trimmed
• ¾ cup pickled cucumbers, sliced

Instructions

1. 1

   Whisk peanut butter, soy sauce, rice vinegar, lime juice, garlic, and warm water until smooth. Set the sauce aside.

2. 2

   Bring a large pot of salted water to boil. Add rice noodles and cook until tender, about 4 minutes. Drain and set aside.

3. 3

   In the same pot, boil bok choy and green beans together for 2 minutes until just tender-crisp. Transfer to a bowl.

4. 4

   Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering. Add tofu cubes and sear without stirring for 3 minutes until golden on one side.

5. 5

   Stir and cook another 2 minutes until all sides are crispy and lightly browned. Pour in the peanut sauce and toss to coat evenly.

6. 6

   Divide noodles between bowls, top with crispy tofu and sauce, then arrange bok choy, green beans, and pickled cucumbers alongside. Serve immediately.

Tools you’ll need

• large pot
• large skillet (12-inch)
• whisk
• bowl

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