Chilled Peanut-Ginger Tofu Bowls
Crisp marinated super-firm tofu cubes tossed with edamame, shredded vegetables, and a creamy ginger-peanut dressing over rice noodles.
- Prep: 20 min
- Cook: 5 min
- Total: 25 min
- Servings: 4
- Cuisine: East Asian
- Difficulty: Easy
- Cost: $4.21/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Egg-Free
- Pescatarian
- Low-Calorie
- High-Protein
- High-Fiber
- Low-Fat
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
Tags
- quick
- healthy
- fresh
- spicy
- savory
- tangy
- rich
Ingredients
- 2 package super-firm tofu (14 oz package, drained and cut into 1/2-inch cubes)
- 2 cup shelled edamame (thawed)
- 4 ounce gluten-free rice noodles
- 3 cup red cabbage (shredded)
- 2 English cucumbers (medium, thinly sliced)
- 0.25 cup creamy peanut butter
- 3 tablespoon gluten-free tamari
- 2 tablespoon lime juice (freshly squeezed)
- 1 tablespoon fresh ginger (peeled and finely grated)
- 1 tablespoon sriracha sauce
- 0.25 cup fresh cilantro (chopped)
Instructions
- Place gluten-free rice noodles in a heatproof bowl, pour boiling water over them to submerge completely, let stand 4 to 5 minutes until tender, then drain and rinse under cold water.
- In a medium bowl, whisk together creamy peanut butter, gluten-free tamari, fresh lime juice, grated fresh ginger, sriracha sauce, and 2 tablespoons of warm water until smooth and creamy.
- Divide the chilled rice noodles among four serving bowls.
- Arrange the cubed super-firm tofu, thawed shelled edamame, shredded red cabbage, and sliced English cucumber neatly in sections over the noodles.
- Drizzle the peanut-ginger dressing evenly over each bowl and garnish with chopped fresh cilantro before serving.
Notes
Store dressing separately from vegetables and tofu if saving portions for weekday leftovers.
Nutrition (per serving)
- Calories: 425
- Protein: 34.5 g
- Carbohydrates: 38 g
- Fat: 15 g
- Fiber: 8.5 g
- Sodium: 760 mg
- Saturated Fat: 2.2 g
- Sugar: 5.5 g