Spicy Peanut Noodle Meal Prep

• 8 oz rice noodles, wide or vermicelli
• 14 oz firm tofu, pressed and cubed
• 3 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned
• 1/2 cup creamy peanut butter
• 1/4 cup tamari or soy sauce
• 3 tbsp rice vinegar
• 2 tbsp maple syrup or agave nectar
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• chili crisp or sriracha, to taste
• 1/2 lime, juiced
• green onions, chopped, for garnish
• sesame seeds, for garnish

1. 1

   First, get your tofu ready. Press it for at least 30 minutes to remove excess water; this is a critical step if you want truly crispy tofu. Cube it into bite-sized pieces.

2. 2

   Whisk together all the sauce ingredients: peanut butter, tamari, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, lime juice, and chili crisp. Taste it and adjust the chili crisp – I like it with a real kick, but you do you!

3. 3

   Cook your rice noodles according to package directions until they're al dente, not mushy. Rinse them under cold water immediately after cooking to stop the cooking process and prevent sticking.

4. 4

   In a large pan or wok, heat a tablespoon of neutral oil over medium-high heat. Add the pressed tofu cubes and cook, stirring occasionally, until they're golden brown and crispy on all sides. Don't crowd the pan, or your tofu won't get that gorgeous sear!

5. 5

   Add the broccoli florets, red bell pepper, and julienned carrots to the pan with the tofu. Stir-fry for 5-7 minutes until the vegetables are tender-crisp – they should still have a bit of bite. You don't want sad, limp veggies here.

6. 6

   Pour the peanut sauce over the tofu and vegetables in the pan. Toss everything to coat evenly, making sure every piece is covered in that glorious sauce. It will smell incredible at this point.

7. 7

   Finally, add the cooked and rinsed noodles to the pan. Toss gently to combine, ensuring the noodles are fully coated in the sauce. Serve immediately, or portion into meal prep containers for later.

8. 8

   Garnish with a generous sprinkle of chopped green onions and sesame seeds before serving. This dish truly gets better as the flavors meld overnight, so making it ahead is a win!

No responses yet — be the first.