Go Back

Healthier Peanut Noodles & Tofu Bowl

This light, yet satisfying peanut noodle and tofu bowl is made healthier using a mix of whole wheat noodles and zucchini noodles (or zoodles!). Top with cilantro, chopped peanuts and green onions to take this bowl to the next level.
Course Main Course
Cuisine vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1/2 box vermicelli noodles (or white noodles with added fiber)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced in half-moons
  • 1 inch fresh ginger, minced
  • 3 medium garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 bloc (350g) extra-firm tofu, cubed
  • 1 medium zucchini, spiralized

Peanut Sauce

  • 1/3 cup natural peanut butter
  • 1/4 cup distilled white vinegar or rice vinegar
  • 3 tablespoons low-sodium soya sauce
  • 1/4 cup pasta water

For Topping

  • Red cabbage, chopped
  • Green onions, chopped
  • Roasted peanut, chopped
  • Cilantro
  • Drizzle of lime juice

Instructions

  • Heat oil in a large skillet over medium heat. Cook onions, ginger and garlic 5 minutes until fragrant. 
  • Add red peppers and tofu and cook for an additional 10 minutes, stirring occasionally. Add the zucchini noodles for the last minute.
  • Meanwhile, bring a medium pot of water to a boil and cook noodles according to package's instructions. 
  • Prepare peanut sauce: In a jar or small bowl, whisk together peanut butter and vinegar. Thin it out with soy sauce and water. 
  • Add the cooked noodles and peanut sauce to the skillet with cooked vegetables and tofu. Stir together until evenly coated with sauce. Serve with purple cabbage, green onions, peanuts, cilantro and a drizzle of lime juice if desired.