Peanut Sauce Tofu Noodle Bowl

Protein packed, Vietnamese inspired rice noodle bowl with tofu, edamame, kale, carrots, and a delicious peanut sauce. 

• Servings: 4
• Time: 45 mins
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Credit: plantifulemma.wordpress.com

Ingredients

For the Bowl:

• ½ a package of rice noodles (16 oz)
• 2 cups shredded carrots (2-3 medium sized carrots)
• 3 cups edamame beans
• 3 full leaves of kale
• sesame seeds
• 16 ox package of tofu
• 1 tsp coconut oil

 

For the Peanut Sauce:

• ¼ cup of smooth peanut butter
• 3 tbsp. low sodium soy sauce
• ¼ cup maple syrup
• 1 ½ tbsp. garlic powder
• 1 tsp. chile powder

 

Directions

1. Preheat the oven to 400°C. Chop up the tofu into small sized cubes and evenly place on a non-stick pan. If the pan is not non-stick, then spray with coconut oil before laying down the tofu. Bake the tofu for about 20 mins.
2. Place the rice noodles into a large saucepan with water. Cook on high heat until the water boils and then allow to simmer until noodles are fully cooked.
3. Prepare the peanut sauce by mixing the peanut butter, soy sauce, maple syrup, garlic powder, and chili powder together. Blend thoroughly so that the mixture is completely even and smooth.
4. Remove the tofu after 20 mins and set into a large bowl. Mix about three-four tbsp. of the peanut sauce in with the tofu until all the pieces have been fully covered. Then, heat up one tsp. of coconut oil in a large skillet. Once heated, place the tofu into the skillet and allow the cook for about 5 minutes, or until fully crispy.
5.  In the same saucepan that the rice noodles were cooked in, pour in the edamame with enough water to cover the beans. Then allow the water to boil and cook the edamame for about 3-4 minutes.
6. Once the tofu and edamame have been fully cooked, combine all ingredients into four bowls. Top with the peanut sauce, kale, sesame seeds, and carrots and serve.