Noodle · Tested twice

Crispy Tofu Peanut Noodle Bowl

Name: Crispy Tofu Peanut Noodle Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 bowls
Cuisine: American
Ingredients: 10 oz rice noodles; 1/3 cup roasted peanuts, crushed; Handful of fresh cilantro and mint; 14 oz extra-firm tofu, pressed and cubed; 2 tablespoons cornstarch; 2 tablespoons neutral oil; 1/2 teaspoon salt; 1 cucumber, thinly sliced; 2 cups shredded red cabbage; 2 carrots, julienned; 1/3 cup peanut butter; 2 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon maple syrup; 1 teaspoon chili crisp or sriracha; 3 to 4 tablespoons warm water

Cold noodles, hot tofu, and a sauce shaken together in a jar while the water comes to a boil. The contrast between the cold base and the hot crisp protein is the whole idea.

15 minPrep

10 minCook

4Bowls

580Cal / bowl*

The five layers

How this bowl is put together, bottom to top.

BaseRice noodles

ProteinCrispy tofu

VegetableCucumber and cabbage

SaucePeanut lime sauce

CrunchCrushed peanuts

Method

Put a pot of water on to boil. While it heats, shake or whisk all the sauce ingredients together, adding the warm water a tablespoon at a time until it pours slowly off a spoon.
Press the tofu between paper towels for 5 minutes, then cube it and toss with the cornstarch and salt until evenly coated. The cornstarch is what produces the crust.
Cook the noodles according to the package, then drain and rinse under cold water until fully cooled. Cold noodles do not clump and do not wilt the vegetables.
Heat the oil in a nonstick skillet over medium-high. Fry the tofu in a single layer, undisturbed, for 3 minutes, then turn and cook 3 to 4 minutes more until golden on several sides.
Divide the noodles between four bowls and arrange the cucumber, cabbage and carrot alongside rather than mixed through.
Top with the hot tofu, spoon the sauce over, and finish with peanuts and herbs. Serve immediately, while the tofu is still crisp.

Swap any layerRice noodlesSoba, ramen, or even spaghetti
Crispy tofuEdamame, shredded rotisserie chicken, or a fried egg
Cucumber and cabbageSnap peas, bean sprouts, or shredded lettuce
Peanut limeTahini and lemon, for a peanut allergy
Crushed peanutsToasted sesame seeds or fried shallots

The bit that matters

Coat the tofu in cornstarch and then leave it alone in the pan. Moving it early tears off the coating before it sets, and a torn coating never crisps — three undisturbed minutes on the first side does most of the work.

*Approximately 580 calories per bowl. Calories are an estimate from standard ingredient databases; actual values vary by brand and portion. See our disclaimer.