15-Min Peanut Tofu Noodle Bowl
Crispy pan-fried tofu tossed with chewy noodles in a silky Thai peanut sauce. Finish with a scatter of fresh herbs and a squeeze of lime for bright, craveable depth.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 14 oz firm tofu, pressed and cubed
- ⅓ cup peanut butter (creamy or chunky)
- 2 tbsp soy sauce
- 1 whole lime
- 8 oz rice noodles or ramen
- ¼ cup fresh cilantro and green onions (optional, chopped)
Instructions
- 1
Boil noodles in salted water until tender, drain, and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Add tofu cubes and cook, stirring occasionally, until golden and crispy on most sides, ~6 minutes.
- 3
Whisk peanut butter, soy sauce, juice of half the lime, and 3 tbsp water in a small bowl until smooth.
- 4
Add cooked noodles to the skillet with the tofu. Pour sauce over and toss until every strand is coated, ~2 minutes.
- 5
Divide between bowls. Squeeze remaining lime over top and scatter cilantro and green onions if using.
Tools you’ll need
- pot for boiling water
- colander
- 12-inch skillet
- small mixing bowl
- whisk
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