Description
This vibrant Buddha Noodle Bowl combines tender rice noodles, crispy pan-fried tofu, and a rainbow of fresh vegetables, all brought together with a creamy peanut-ginger sauce. It’s a perfect balance of textures and flavors in one beautiful bowl – customizable, nutritious, and ideal for meal prep!
Ingredients
Scale
- 8 oz rice noodles (or your favorite noodle)
- 2 tablespoons toasted sesame oil, divided
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 carrot, julienned or shredded
- 1 small cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach (or baby kale)
- ½ cup shredded purple cabbage (optional, but pretty!)
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 tablespoons sesame seeds (toasted, if you’ve got ’em)
- Lime wedges, for serving
Peanut-Ginger Sauce:
- ⅓ cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey (or maple syrup for vegan)
- 1 tablespoon rice vinegar (or lime juice)
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2–4 tablespoons warm water (to thin, as needed)
- Pinch crushed red pepper (optional, for a little kick)
Instructions
- Cook your noodles: Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package directions (usually 4–6 minutes). Drain, rinse under cold water, then toss with 1 tablespoon of sesame oil so they don’t stick. Set aside.
- Pan-fry the tofu: In a large skillet over medium-high heat, warm the remaining 1 tablespoon of sesame oil. Add the cubed tofu in a single layer. Let it sizzle undisturbed for 3–4 minutes until golden on the bottom, then gently flip and brown all sides, about 6–8 minutes total. Season with a pinch of salt and pepper. Remove from heat.
- Whip up the sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and crushed red pepper. Stream in warm water, one tablespoon at a time, until you reach a smooth, pourable consistency. Taste and adjust—maybe a splash more vinegar for tang, or a drizzle more honey for sweetness.
- Assemble the bowls: Divide your noodles among four bowls. Arrange the tofu, carrot, cucumber, bell pepper, spinach, and cabbage in little sections over the noodles—it’s like a colorful rainbow on your plate!
- Dress and garnish: Drizzle your peanut-ginger sauce generously over each bowl. Sprinkle on green onions, cilantro, and sesame seeds. Serve with lime wedges on the side for a bright, fresh squeeze.
Notes
- For meal prep: Store components separately and assemble just before eating. The sauce actually improves after a day as flavors meld!
- Protein variations: Try with grilled chicken, sautéed shrimp, or thinly sliced steak instead of tofu.
- Noodle options: Works beautifully with soba noodles, udon, ramen, or even zucchini noodles for a lower-carb option.
- Extra crunch: Add chopped peanuts or cashews for additional texture.
- Time-saving tip: Use pre-pressed tofu (often labeled as “super firm”) to skip the pressing step.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fry, Assemble
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 12g
- Sodium: 485mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 0mg
Keywords: Buddha bowl, noodle bowl, peanut sauce, tofu recipe, Asian-inspired bowl, vegetarian dinner, meal prep, rice noodles, rainbow bowl, healthy dinner