by This 25-Minute Easy Peanut Tofu with Rice Noodles recipe hits all the marks of being quick, easy, healthy and absolutely delicious! We take my Crispy Garlic Tofu, which is made using extra firm tofu, and coat it in my 5-Minute Peanut Sauce and pair it with rice noodles and steamed bok choy for the most craveable, healthy noodle bowl!
Friends, if you know me, you know I love a good healthy noodle bowl, and these Healthy Peanut Tofu Noodles with Bok Choy are no exception.
They’re slurpable, healthy, and deliciously coated in my signature 5-Minute Peanut Sauce. Honestly, what more could you ask for?!
As a Registered Dietitian, you’re probably not surprised that I’m super happy that these peanut noodles are so balanced with protein, a whopping 28 grams per serving, carbs, fiber, and fat, meaning you’ll actually stay full after eating them for longer than, like, 5 minutes.
Time to Gather the Ingredients!
For the Baked Peanut Tofu: We use my Crispy Garlic Tofu mixed with my 5-Minute Peanut Sauce! I recommend making a double batch of the peanut sauce, so that you can drizzle the extra over the noodles for extra flavor!
For the rest of the bowl: All we need is bok choy, rice noodles (duh!), sriracha, soy sauce and sesame oil for extra flavor!
If you don’t have bok choy, I’ve also tested this vegan stir-fry many times with broccoli and it’s also delicious! Plus, I’ve also tried using buckwheat noodles, which add a little more protein and fiber to this quick weeknight dinner recipe and it’s delicious!
Save this Recipe!
Have some leftover bok choy?! Use the leftovers in my Mason Jar Instant Noodles, which make the perfect easy vegan lunch that’s super portable and healthy!
Okay, Let’s Whip Up This Bowl of Goodness!
25-Minute Easy, Healthy Peanut Tofu with Rice Noodles
Ingredients
- 1 batch Baked Peanut Tofu, Make a double batch of the peanut sauce and keep the second batch to the side
- 454 g dried rice noodles
- 6 heads baby bok choy, With the ends cut off and the white parts chopped
- 1⅓ tbsp soy sauce, divided
- 1⅓ tbsp sesame oil, divided
- 1⅓ tbsp sriracha, divided
- 1 lime, juiced
Equipment
- 1 steamer
- 1 Large pot
- 1 Baking sheet
Instructions
- Start by making your Baked Peanut Tofu. While you're making it, I recommend making a double batch of the 5-Minute Peanut Sauce, since you'll probably want extra to drizzle over the top of your noodles for EXTRA flavor!
- While that's cooking and after you've made the peanut sauce, cook your rice noodles as per package instructions. Meanwhile, steam your bok choy in a steamer basket until it's bright green (usually ~5 minutes).
- Once the tofu, noodles, and bok choy are cooked, add 1/4 of each batch to a bowl and drizzle over 1 tsp of soy sauce, 1 tsp of sriracha, 1 tsp of sesame oil, lime juice, and 1-2 tbsp of extra peanut sauce, or all to taste. Stir well to combine, then add more of any seasonings you like and enjoy!
