Thai Peanut Noodle Bowl with Tofu

Ingredients

• 150 g rice noodles
• 200 g extra‑firm tofu
• 3 tbsp peanut butter (smooth)
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup or honey(optional)
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1 medium carrot, shredded
• 1 tbsp vegetable oil
• 1 tbsp chopped peanuts(optional)
• 1 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Cook the rice noodles according to package directions (usually 3–4 minutes), then drain and rinse under cold water.

2. 2

   While noodles cook, press the tofu and cut into 1‑inch cubes; season lightly with salt.

3. 3

   Heat the oil in a non‑stick skillet over medium‑high heat and pan‑sear the tofu until golden on all sides, about 3 minutes; set aside.

4. 4

   In a small bowl whisk together peanut butter, soy sauce, lime juice, maple syrup (if using), garlic, and ginger until smooth; thin with a splash of water if needed.

5. 5

   Return the cooked noodles to the skillet, pour the peanut sauce over them, and toss to coat, cooking 1 minute more to heat through.

6. 6

   Divide the noodles into two bowls, top each with tofu cubes, shredded carrot, chopped peanuts, and cilantro.