If you're on the fence about tofu or you want to impress a friend with a tofu dish, this is it! This spicy peanut tofu bowl is so easy to make, the flavors are completely addictive and the texture is unbelievable. Everyone loves this quick and easy tofu noodle bowl.
Keep reading as I guide you through the easy steps for making this delicious and healthy, spicy peanut tofu noodle bowl. For a deep dive into cooking and seasoning tofu, check out my post: How to cook tofu that tastes good!
Spicy Peanut Satay Tofu Bowl Ingredients
Packed with the most scrumptious saucy tofu, crunchy veggies and rice noodles, this noodle bowl is everything! Here's what you'll need.
TOFU - Choose firm or extra-firm tofu for the best results. Tofu texture and its ability to soak up sauce is greatly improved by pressing excess water from the tofu. If you don't have a tofu press, just wrap the block of tofu in some paper towelling or a clean kitchen towel. Place a few heavy cookbooks or a heavy cast iron pan on top for 10-15 minutes or more. Slice the tofu into cubes, bake then quickly stir fry in the spicy peanut sauce which makes it thick, sticky, and completely irresistible.
Reader Review: 'This "Spicy Satay Tofu Noodle Bowl" is so delish. I have tried tofu recipes a couple of times ... but were without the wow factor. This is the recipe that makes tofu so versatile, tasty and healthy! It is now on the weekly menu.' Colleen
Pro Tip: In my experience people who 'hate' tofu (or won't even try it) haven't had tofu that is properly prepared or spiced. This way of cooking tofu is going to change all of that - I promise!!!
SATAY PEANUT SAUCE - This spicy peanut butter satay sauce is totally addictive! It's very easy to make with only basic pantry items and takes just a few minutes to whip together. It's incredible drizzled on absolutely everything, but this combination of peanut noodles with tofu and veggies is spectacular! Be sure to double up the recipe for dipping these delicious salad rolls!
VEGETABLES - Super customizable, choose any vegetables you have on hand. Our go-to combination is carrots, cucumbers, and cabbage. As well, mint adds a lovely summery freshness.
I typically use rice noodles, but soba or zucchini noodles, rice or quinoa are delicious gluten-free choices as well. This tofu noodle bowl is delicious served hot or cold and really causes a stir at the office if you take it for leftovers. No joke!!
While there are a few steps, they're all easy, and worth it. I've included time management tips below.
Tips for Making a Peanut Noodle Bowl
- While the tofu is pressing, stir together the marinade and the satay peanut sauce.
- Cut tofu into cubes, toss with marinade and cornstarch. Pop into the oven.
- While the tofu is baking, prepare the rice noodles and vegetables. Pro Tip: Chopping adverse? Skip the chopping and buy pre-cut veggies in the produce aisle at the grocery store!
- Divide the noodles evenly between bowls, top with vegetables and tofu. Drizzle with extra sauce, herbs, sriracha, chopped peanuts, and lime wedges.
More Easy Vegan Buddha Bowl Recipes
If you like plant-based buddha bowls like my family does, try some these easy vegan bowls for dinner:
Spicy Taco Buddha Bowl - easy to make, delicious and healthy plant-based bowl.
Ultimate Mediterranean Bowl with Greek Potatoes - those Greek potatoes tho!!!!
Mexican Rice and Chorizo Bowl - spicy chickpeas and amazing Mexican red rice.
Sweet and Spicy Jackfruit Bowl - family favorite vegan bowl with smoky jackfruit.
Spicy Satay Tofu Noodle Bowl
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TOFU & TOFU MARINADE
- 350 grams tofu block (extra firm, organic)
- 2-3 tablespoons soya sauce or tamari
- 1 tablespoon chili sauce
- 1 teaspoon maple syrup
- ½ teaspoon sesame oil (optional - for flavour)
- 3-4 tablespoons cornstarch
SATAY (PEANUT) SAUCE
- 4-5 tablespoons peanut butter
- ¼ cup orange juice
- 2-4 tablespoons lime juice
- 3 tablespoons soya sauce (tamari)
- 2 tablespoons maple syrup, to taste
- 1 teaspoon sesame oil (optional - for flavour)
- 1-2 cloves garlic, minced or grated
- 1-3 teaspoons fresh ginger, minced or grated
- 3-4 tablespoons sriracha (more or less to taste)
- 1-3 tablespoons hot water, for thinning
VEGGIES & NOODLES
- 2-3 servings rice noodles, cooked
- 2+ cups cabbage, shredded
- 2 carrots, julienne or shredded
- 1 large cucumber (or 3-4 mini), julienne
- 1 red, orange or yellow peppers, sliced thin
- 1 handful cilantro, mint,Thai basil, chopped
- 2-3 green onions, sliced
- ½ cup peanuts, crushed
- 1 lime, quartered
Preparing the Tofu
- Wrap the tofu block with a few sheets of paper towelling or a clean dish cloth. Put a couple heavy cookbooks on top and let it press for 10-15 minutes.
- Whisk together the marinade ingredients (not the cornstarch): soy sauce, chili sauce, maple syrup, and sesame oil (if using) in a medium bowl. Set aside.
Cooking the Tofu
- Preheat oven to 400º F. Prepare a parchment lined baking sheet.
- Cut the pressed tofu into ¾ - 1" cubes.
- Toss the tofu cubes in the marinade. Then sprinkle with cornstarch - toss until sticky and coated.
- Arrange on the prepared baking sheet in a single layer and bake for 15-18 minutes (flipping halfway through).
- Remove tofu from oven and place it in a hot skillet over medium-high heat. Pour half a cup of the peanut satay sauce over the cubes and stir until coated and sticky (3 or 4 minutes).
Peanut Satay Sauce
- Whisk together the peanut butter, orange juice, lime juice, soy sauce, maple syrup, sesame oil (if using), garlic, ginger, and sriracha until smooth. Add a tablespoonful or two of hot water until sauce is medium-thick and pourable (like heavy cream).
- While the tofu is in the oven, prepare the rice noodles as per package instructions.
- Shred cabbage (white and purple) or use a pre-shredded, organic slaw mix.
- Shred or julienne the carrots. Julienne ore slice the cucumbers. I use this peeler.
- Cut the peppers into thin slices.
Putting It All Together
- In a large bowl, toss the noodles together with enough sauce to just coat everything. Divide evenly into individual bowls.
- Top with vegetables and tofu cubes. Garnish with herbs (Thai basil, cilantro, mint - any combination), green onions, and crushed peanuts. Pass with extra sauce, sriracha, and lime wedges.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Originally posted in May 2019, reposted in May 2021 with updated photos and instructions.