Rainbow Peanut Noodle Bowl
Alexa creates vibrant whole food recipes rooted in balance, simplicity, and seasonal ingredients. With a focus on pescatarian and plant-forward meals, she hopes to inspire others to enjoy healthy eating in a way that feels realistic and sustainable.
- Dinner
Crispy baked tofu, rice noodles, and roasted and fresh veggies tossed in a creamy peanut sauce — a customizable vegetarian dinner with 20g of protein.
This is a balanced, protein-packed vegetarian meal made with crispy baked tofu, rice noodles, roasted and fresh vegetables, and a creamy peanut sauce. The recipe is easy to customize with your favorite veggies and toppings, making it a great option for using what you already have on hand. It works well for both weeknight dinners and meal prep, with leftovers storing well in the refrigerator for four days. It can be adapted to different tastes, seasonal produce, or dietary preferences while still delivering a satisfying and nutritious meal. These peanut noodles hold their own against takeout, and the sauce comes together while everything roasts.
Nutrition (per serving)
| Calories | 495 |
|---|---|
| Protein | 20g |
| Carbs | 60g |
| Fat | 19g |
Ingredients
Roasted Tofu & Vegetables:
| Firm tofu, pressed and cubed | 1 block |
|---|---|
| Low-sodium soy sauce | 1 tbsp |
| Olive oil | 1 tbsp |
| Salt & pepper | To taste |
| Rice noodles | 6 oz |
| Bell peppers, thinly sliced | 1 large (or 2 small) |
| Broccolini, ends trimmed and chopped | 1 bunch |
| Optional roasted vegetables (mushrooms, zucchini, cabbage, carrots) | To taste |
| Garlic powder (for vegetables) | To taste |
Fresh Vegetables:
| English cucumber, julienned | 1 |
|---|---|
| Carrot, julienned | 1 |
| Sugar snap peas, thinly sliced | To taste |
| Optional (bean sprouts, shredded cabbage, radishes) | To taste |
Peanut Sauce:
| Peanut butter | ⅓ cup |
|---|---|
| Low-sodium soy sauce | 2 tbsp |
| Honey | 2 tbsp |
| Sriracha | 1 tbsp |
| Garlic clove, minced | 1 |
| Ground ginger | ¼ tsp |
| Lime juice | 1 lime |
| Warm water (plus reserved noodle water, if needed) | 2 tbsp–¼ cup |
Step-by-Step Instructions
1 Preheat
Preheat your oven to 425°F and line two baking sheets with parchment paper.
2 Prep the tofu
Pat the tofu dry, then cube it. Toss with the soy sauce, olive oil, salt, and pepper until evenly coated. Spread into a single layer on one prepared baking sheet.
3 Prep the vegetables
Place the bell peppers and broccolini (or your vegetables of choice) on the second baking sheet. Drizzle with a little olive oil and season with salt, pepper, and garlic powder. Toss to coat.
4 Roast
Bake the tofu and vegetables for 20–25 minutes, flipping halfway through if desired, until the tofu is lightly browned and the vegetables are tender with slightly crispy edges.
5 Make the peanut sauce
While everything roasts, whisk together the peanut butter, soy sauce, honey, sriracha, garlic, ground ginger, lime juice, and 2 tablespoons of warm water until smooth. Add more warm water as needed until the sauce reaches your desired consistency.
6 Prep the fresh vegetables
Julienne the cucumber and carrot, and thinly slice the sugar snap peas. Set aside.
7 Cook the noodles
Prepare the rice noodles according to the package directions. Before draining, reserve about ¼ cup of the cooking water.
8 Loosen the sauce (if needed)
Stir a few tablespoons of the reserved noodle water into the peanut sauce until it’s creamy and pourable.
9 Assemble the bowls
Divide the rice noodles between bowls. Top with the roasted tofu, roasted vegetables, and fresh vegetables.
10 Finish and serve
Drizzle generously with the peanut sauce and garnish with your choice of green onions, cilantro, Thai basil, sesame seeds, furikake, chopped peanuts, or cashews. Toss everything together and enjoy!
Notes & Tips
- Meal prep friendly: Store the noodles, tofu, vegetables, and peanut sauce in separate containers for the best texture. Assemble just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Swap freely: Feel free to swap in whatever vegetables you have on hand. Broccoli, mushrooms, zucchini, cabbage, carrots, and snap peas all work well.
