25-Minute Easy, Healthy Peanut Tofu with Rice Noodles
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 25-Minute Baked Tofu with Penaut Sauce and pair it with rice noodles and steamed bok choy for the most craveable, healthy comfort meal!
Servings 4
Calories 590kcal
Equipment
- 1 steamer
- 1 Large pot
- 1 Baking sheet
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
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!
Notes
Storing leftovers: Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 0.25recipe | Calories: 590kcal | Carbohydrates: 56g | Protein: 28g | Fat: 31g | Saturated Fat: 4g | Sodium: 800mg | Fiber: 7g
