Rainbow Noodle Bowls with Roasted Tofu
Healthy, plant-based weeknight dinner that the whole family will enjoy.
Ingredients
- 1 14-16 ounce package extra-firm tofu
- 1 Tbsp soy sauce, tamari, or coconut aminos
- 1 tsp honey or maple syrup
- 1 tsp oil
- 8 ounces rice noodles
- 1/4 cup diced fresh tomato or red bell pepper see post for more veggie suggestions
- 1 medium carrot, grated or thinly sliced into strips
- 1/4 cup corn or diced yellow pepper
- 1/4 cup thinly sliced sugar snap peas
- 1 cup broccoli florets steamed or roasted
- 1/2 cup finely chopped red cabbage
- sesame seeds optional
Peanut Sauce
- 1/2 cup unsalted natural peanut butter or use almond butter or tahini
- 1 Tbsp soy sauce, tamari, or coconut aminos
- 2 tsp honey or maply syrup
- 2 tsp rice wine vinegar
- 1/4 tsp garlic powder or 1 cloved garlic, grated
- 1/4 tsp grated fresh ginger optional
- 1/4 to 1/2 cup hot water to thin out sauce
Instructions
- Preheat oven to 425. Line a sheet pan with parchment or non-stick aluminum foil.
- Dry tofu with a kitchen towl, pressing gently on all sides to remove excess water. Cut tofu into 1/4 to 1/2-inch cubes. Place tofu on prepared pan.
- In a small bowl, mix soy sauce (or alternative), honey, and oil util combined. Pour over tofu and gently toss to coat. Spread tofu out on baking sheet so no pieces are touching. Roast until golden brown, about 15 minutes. Check half way through baking time. If tofu is getting too brown on the bottom, flip each piece and continue cooking. Remove tofu from the oven then sprinkle with a pinch of coarse salt to season.
- While tofu is roasting, prepare your rice noodles according to package instructions. Drain and toss with a little oil to prevent them from sticking together. Set aside. Prepare vegetables and place in bowls or a serving platter. Make the sauce.
- Once the tofu is cooked and all components are ready, assemble bowls. Place noodles into bowls then top with tofu and desired veggies and drizzle with peanut sauce. Sprinkle with sesame seeds if using. Enjoy warm or at room temperature.
Peanut Sauce
- In a large bowl, mix peanut butter, honey, soy sauce, rice vinegar, garlic, and grated ginger if using. This mixture will be very thick.
- Slowly whisk in a little hot water at a time until you get a smooth consistency that you'll be able drizzle. Taste and add some salt or extra soy sauce as needed. Store any extra sauce in the fridge for up to a week.