Cold Sesame Peanut Noodle Bento
Chilled rice noodles and crispy tofu cubes tossed in a creamy peanut-lime sauce, served with crunchy sugar snap peas and sliced red bell pepper.
- Prep: 15 min
- Cook: 8 min
- Total: 23 min
- Servings: 3
- Cuisine: Thai
- Difficulty: Easy
- Cost: $3.62/serving
Dietary
- Vegan
- Vegetarian
- Pescatarian
- Dairy-Free
- Egg-Free
- Low-Cholesterol
- High-Protein
- High-Fiber
Tags
- quick
- fresh
- healthy
- rich
- savory
- tangy
Ingredients
- 8 ounce rice noodles
- 1 package extra firm tofu (pressed and cut into 1/2-inch cubes)
- 1 tablespoon vegetable oil
- 0.33 cup peanut butter (creamy)
- 3 tablespoon soy sauce
- 1.5 tablespoon maple syrup
- 2 tablespoon lime juice
- 0.25 cup water
- 1 red bell pepper (medium, thinly sliced)
- 1.5 cup sugar snap peas (trimmed)
- 1 tablespoon sesame seeds (toasted)
Instructions
- Cook 8 ounces rice noodles in a pot of boiling water for 5 to 6 minutes according to package directions. Drain and immediately rinse with cold water to stop the cooking and prevent sticking.
- In a medium skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add 1 package cubed extra firm tofu and cook for 6 to 8 minutes, flipping occasionally until golden on multiple sides.
- In a bowl, whisk together 1/3 cup creamy peanut butter, 3 tablespoons soy sauce, 1 1/2 tablespoons maple syrup, 2 tablespoons lime juice, and 1/4 cup warm water until completely smooth.
- Toss the cold rice noodles with 2/3 of the peanut dressing until evenly coated.
- Divide the dressed noodles across 3 bento boxes. Top with golden tofu cubes, 1 sliced red bell pepper, and 1 1/2 cups sugar snap peas. Drizzle the remaining sauce over the tofu and vegetables, and sprinkle with 1 tablespoon toasted sesame seeds.
Notes
Designed specifically to be eaten cold or at room temperature, making it ideal for work and school lunches.
Nutrition (per serving)
- Calories: 669
- Protein: 28.9 g
- Carbohydrates: 84.2 g
- Fat: 25.6 g
- Fiber: 6.9 g
- Sodium: 1115 mg
- Saturated Fat: 4.1 g
- Sugar: 14.1 g