Sheet Pan Creamy Peanut Tofu Noodle Bowls

This one-pan wonder is packed with flavor and nutrition, delivering an impressive 30 grams of protein and 11 grams of fiber per serving. Ready in just 30 minutes, it's perfect for busy weeknights! This recipe is easily customizable. You can swap tofu for chicken or use almond or cashew butter for a peanut-free version!

IIngredients

Sheet pan

  • 1 block tofu, cubed

  • 1 tbsp tamari

  • 1 tbsp sesame oil

  • 1/2 tsp garlic powder 

  • 1 tbsp cornstarch 

  • 2 cups broccoli florets, chopped evenly into small florets

  • 2 bell peppers, cut into strips

  • 2 medium carrots, sliced 

Peanut sauce

  • ½ cup peanut butter

  • 3 tbsp tamari

  • 2 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 1 tbsp maple syrup

  • 1 clove ginger, minced

  • 1 tbsp grated ginger

  • ¼ cup hot water

Noodles

  • 1- 9.5 oz packet of soba noodles

Garnish

  • 1 cup shelled edamame, thawed 

  • ½ cup peanuts, crushed

  • ¼ cup green onions, thinly sliced

  • 1 medium avocado, sliced 

Instructions

1. Preheat oven to 400 F.

2. Wash and prep veggies, and cut tofu into 1-inch cubes.

3. Toss tofu with tamari, sesame oil, garlic powder, and cornstarch.

4. Lay out veggies and seasoned tofu cubes on a lined baking sheet.

5. Bake in the oven for 25 minutes.

6. To make peanut sauce, combine peanut butter, tamari, rice vinegar, sesame oil, ginger, garlic, maple syrup, and hot water in a medium bowl and whisk together.

7. When veggies and tofu are done, remove the sheet pan from the oven and pour about half of the peanut sauce over it, and use tongs to combine.

8. Boil water to cook soba noodles. When done, drain noodles then return to pot to stir in enough sauce to evenly coat noodles.

9. Compose noodle bowls with noodles, tofu, and veggies. Top with crushed peanuts, edamame, green onions, avocado. and more peanut sauce as desired.

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