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 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4
Ingredients
1/2boxvermicelli noodles (or white noodles with added fiber)
1tablespoonolive oil
1mediumyellow onion,sliced in half-moons
1inchfresh ginger,minced
3mediumgarlic cloves,minced
1red bell pepper,sliced
1bloc (350g)extra-firm tofu,cubed
1mediumzucchini,spiralized
Peanut Sauce
1/3cupnatural peanut butter
1/4cupdistilled white vinegar or rice vinegar
3tablespoonslow-sodium soya sauce
1/4cuppasta 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.