Teriyaki Tofu Peanut Noodle Bowls

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

8 ounces rice noodles (see notes)

2 tablespoons oil (I used avocado oil)

1 16-ounce block super firm tofu (drained & cubed)

1/3 cup teriyaki sauce

peanut sauce

1 head romaine (chopped)

1/4 head purple cabbage (shredded)

2-3 carrots (peeled & cut in matchsticks)

3 green onions (diced)

1 bunch cilantro (chopped)

1 serrano pepper (sliced, optional)

Directions

Cook the rice noodles according to the package instructions. Drain & rinse with cold water.

While the noodles are cooking, prepare the peanut sauce and dice the veggies.

Heat the oil in a stock pot over medium heat. Add the cubed tofu and cook until browned on 2 sides. Pour in the teriyaki sauce and toss until the sauce is absorbed by the tofu and it starts to caramelize.

To assemble, add noodles, veggies & tofu to each bowl. Drizzle with peanut sauce and enjoy!

Nutrition

• Calories: 775 kcal
• Total Fat: 41 g
• Total Carbohydrate: 76 g
• Protein: 33 g