Say sayonara to sad desk lunches with this colorful soba noodles with peanut sauce recipe! This healthy dish is perfect for meal prep on the weekend.
- 14 oz. package extra firm tofu, chopped into 1″ pieces
- 6 ounces soba or rice noodles
- 6 tablespoons water
- 1/2 cup creamy peanut butter
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger paste (I buy it at Trader Joe’s; can also use 1/2 tablespoon grated fresh ginger root)
- 1 tablespoon sriracha sauce
For the Bowls:
- Thinly sliced assorted veggies (I used purple cabbage, carrots, red bell pepper, cucumber, cilantro)
- Sriracha sauce (to taste)
- Lime wedges
- Chopped peanuts
- Sliced green onion
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange tofu pieces in single layer. Spray with cooking oil. Bake for 35-40 minutes until golden brown. Set aside.
Cook soba or rice noodles according to package directions. Rinse under cold water to cool. Set aside.
In a small mixing bowl, mix together all the peanut sauce ingredients with a whisk until sauce forms.
Chop your desired veggies.
To assemble, divide the noodles between 4 dishes and top with 1/4 tofu, 1/4 peanut sauce, and 1/4 vegetables.
- Serving Size: 1/4 recipe
- Calories: 479 kcals
- Sugar: 8 g
- Sodium: 690 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 26.5 g
- Cholesterol: 0 mg