Crispy Tofu Peanut Noodle Bowl

By Jenna Ruiz, RDN · Updated June 10, 2026

A vegetarian bowl with 31 grams of protein, crispy baked tofu, and a peanut sauce worth making twice.

Prep

15 min

Cook

25 min

Total

40 min

Servings

4

Calories

520

Protein

31g

Carbs

52g

Fat

21g

Ingredients

• •2 blocks (14oz each) extra-firm tofu, pressed and cubed
• •2 tablespoons cornstarch and 1 tablespoon avocado oil
• •8 ounces edamame or soba noodles, cooked
• •3 cups shredded cabbage and carrots
• •1/3 cup powdered peanut butter plus 1/3 cup hot water
• •2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sriracha
• •Chopped peanuts and scallions

Instructions

1. 1

   Heat the oven to 425°F. Press the tofu for at least 15 minutes; this is the difference between crispy and soggy.

2. 2

   Toss the cubes with cornstarch and oil and spread on a lined sheet pan.

3. 3

   Bake 25 minutes, flipping once, until golden and firm.

4. 4

   Whisk the peanut butter powder, hot water, soy sauce, vinegar, and sriracha into a pourable sauce.

5. 5

   Toss the noodles and vegetables with two-thirds of the sauce.

6. 6

   Top with tofu, the remaining sauce, peanuts, and scallions.

Nutrition Facts

Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.

Recipe Notes

• Weigh your protein raw for the most accurate macros.
• Season in layers: a little salt at each stage beats a lot at the end.

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, covered, until warmed through.

Meal Prep Tips

Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.

Recipe Variations

• Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
• Add a cup of chopped vegetables to raise the fiber without changing the cook time.

Frequently Asked Questions