Peanut Tofu Noodle Bowls

Yield: 4

45 min

Crispy pan-fried tofu cubes served over rice noodles with fresh vegetables and a smooth peanut-lime dressing.

prepPress tofu 30 min under weight
400 g extra firm tofu	Coat tofu with salt & cornstarch	Pan-fry tofu 1 Tbsp oil until golden & crispy	Assemble bowls, drizzle dressing & garnish
1/4 tsp salt
2 Tbsp cornstarch
3 Tbsp natural-style peanut butter	Whisk peanut dressing until smooth
1 Tbsp brown sugar
1 clove garlic, minced
1/2 tsp grated fresh ginger
2 Tbsp lime juice
2 tsp soy sauce
60 ml neutral oil
1 red bell pepper, sliced	Prep vegetables
1 cucumber, sliced into thin sticks
1 carrot, shredded
1/2 bunch cilantro, leaves removed or roughly chopped
30 g chopped peanuts
225 g rice noodles	Boil rice noodles 3 min, drain & rinse
1 Tbsp cooking oil

Read left to right — each column combines what's behind it.