I am so ready for lighter summer and spring foods! This week, I created a light, fresh and delicious noodle bowl. It included crispy tofu, fresh vegetables and a peanut lime dressing. This bowl is so delicious! I love the crunchy vegetables and the light, airy rice noodles. You can find substitutions for the Peanut Tofu Noodle Bowls in my post below.

What kind of NOODLES can I use?

Rice noodles are my favorite choice for this bowl. They’re light and delicious cold. Because I had vermicelli rice noodles at home, I used them. However, a wider noodle (which tangles less) would work well.

These bowls can be used if you don’t have rice noodles or look for a cheaper option.

These bowls can also be served over rice instead of noodles. My choice would be jasmine rice!

This fourth option can be served as a salad with shredded cabbage and lettuce.


Sure! This bowl would be great with shrimp or chicken. To cook chicken, cube it and fry in olive oil. Even better, you could toss the chicken in some peanut dressing. Make sure to save any for the other bowls. Make sure shrimp are cleaned and removed from their tails. Then, heat oil on medium until opaque and pink.


This bowl is best eaten cold. The noodles will be warm when fresh but not too hot to heat the rest of your ingredients. Also, tofu cools quickly.


These bowls are very durable in the refrigerator! Although the tofu won’t keep its crispy exterior like fried food, it will still taste great in the bowl. These bowls can be refrigerated for up to 4 days, with the dressing separately.


These Peanut Tofu Noodle Bowls are made with light, airy rice noodles, crunchy vegetables, and a bright peanut lime dressing.

Prep Time: 40 minutes

Cooking Time: 15 minutes

Total Time: 50 minutes



  • 14 oz. extra firm tofu ($2.79)
  • 1/4 tsp salt ($0.02)
  • 2 Tbsp cornstarch ($0.06)
  • 1 Tbsp of cooking oil ($0.04)


  • 3 Tbsp peanut butter, natural style ($0.38)
  • 1 Tbsp brown sugar ($0.04)
  • 1 clove minced garlic ($0.08)
  • 1/2 tsp grated fresh Ginger ($0.05
  • 2 Tbsp of lime juice ($0.50).
  • 2 tsp soy sauce ($0.04)
  • 1/4 cup neutral oil* ($0.04)


  • 8 oz. 8 oz.
  • 1 red bell pepper ($1.50
  • 1 cucumber (1.49)
  • 1 carrot ($0.08)
  • 1/2 bunch cilantro ($0.40)
  • 1/4 cup chopped peanuts ($0.12)


  • Begin by pressing the tofu. Place the tofu on a baking sheet with a rimmed baking tray. Then place a plate, cutting board or another flat object on top. Finally, add something heavy, such as a cast-iron skillet or a pot filled with water. Let the tofu rest on the weight for 30 minutes to remove excess moisture.
  • Make the peanut lime dressing while the tofu is being pressed. Combine the peanut butter, brown sugar, and grated Ginger in a bowl. Whisk until smooth. Place the dressing aside
  • The tofu can be prepared while it is pressed. Cut the red bell pepper into small pieces, cut the cucumber into thin strips, and shred the carrot with a cheese grater.
  • After the tofu has been pressed for approximately 30 minutes, drain any excess water from the baking pan. Transfer the pressed tofu onto a cutting board and cut it into 1/2-inch cubes.
  • Tofu cubes should be placed in a shallow bowl or dish. Sprinkle with salt and cornstarch. Gently toss tofu cubes in cornstarch until coated.
  • Over medium heat, heat the oil in a large nonstick skillet. Once the oil is hot, add the tofu cubes. Cook each side until crispy and golden brown. Once they are browned, take them off the heat.
  • Cook the noodles. Bring the water to a boil, and then add the noodles. According to the package, boil the noodles for three minutes or until they are tender. The noodles should be strained in a colander, then rinsed with cold water. Drain the noodles well.
  • Assemble the bowls by placing 1/4 of the noodles into each bowl. Add bell pepper, cucumbers, carrots, cilantro, and Crispy Tofu. Add chopped peanuts to the top. Then drizzle with peanut lime dressing. Enjoy!


Serving Size: 1 bowl Calories 534.25 Kcal Carbohydrates 32.08 G Protein: 25.35 G Fat: 38.8 g Sodium: 437.33 mg Fiber 6.05 g