Peanut Tofu Noodle Bowl
Air fried peanut tofu bowl with soba noodles in a raw mango avocado sauce. Crispy caramelized tofu edges with a soft center coated in a to die for peanut sauce and piled up high over the most luscious tropical noodles. Quick, easy and oil free!
A whole food plant based vegan recipe for when you are craving something hearty, filling and comforting but also clean and healthy. These noodle Buddha bowls deliver in both flavor and texture on every level.
And so my love affair with tofu continues!
From rolling my eyes at all things tofu to literally dreaming of new ways to incorporate it in our lives, preferably without oil and with an amazing flavor profile.
Tofu Challenge Accepted!
For the past few months my goal has been to get my new Cuisineart Air Fryer and all the blocks of tofu piled up in the cold drawer of my refrigerator to make tasty magic together. Have you tried my orange tofu yet ? Oh My God!
that’s how this peanut tofu was born!
But to make it over the top delicious I had to pair it with comforting noodles dressed in this oil-free mango avocado sauce. For those of you not fond of avocados I have a more indulgent mango basil version of the same sauce to make everyone happy.
You could also serve it with these peanut sauce noodles but I find this combo too overwhelming. I prefer the balanced flavors between the caramelized salty edges of the tofu and the creamy citrusy noodles.
how to make peanut sauce:
Simply whisk together some creamy peanut butter, soy sauce, maple syrup, vinegar and a pinch of garlic powder. Simmer until creamy and toss with the perfectly crispy air fried tofu.
If Buddha bowls aren’t so much your thing you could also use this tofu in spring rolls, tacos, pizza and salads.
how to make the ultimate peanut tofu bowl:
Peanut Tofu Noodle Bowl
Air fried peanut tofu bowl with soba noodles in a raw mango avocado sauce. Crispy caramelized edges and soft center piled up over the most luscious tropical noodles. Quick, easy and oil free!
Servings 2 people
Calories 368kcal
Ingredients
- 14 oz block firm tofu, organic
- 1 tbsp tapioca
- sea salt, to taste
- 1 batch mango avocado sauce
- 3 0z buckwheat soba noodles
Peanut Sauce:
- 2 tbsp creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 1/2 tsp garlic powder
Garnish:
- 1 tsp black sesame seeds
- 1 pinch red pepper flakes, to taste
- 1 scallion, thinly sliced
- 1/4 cup fresh cilantro leaves
Instructions
- Drain the tofu and wrap it in a tea towel. Set on a plate and place a heavy pot or skillet on top. Press if for a couple of hours or prepare a day in advance.
- While to tofu is pressing prepare the mango sauce.
- Use your hands and tear the tofu into 1 inch irregular pieces. Pat dry again with a tea towel and transfer to a bowl.
- Season the tofu with a pinch of sea salt and sprinkle with the tapioca. Gently toss to coat. Arrange on a parchment lined baking sheet fit for the air-fryer.
- Air fry the tofu at 400”F for 15 minutes flipping it half way.
Make the Peanut Butter Sauce:
- In a small bowl whisk together the peanut butter, soy sauce, maple syrup, vinegar and garlic powder until smooth and creamy.
- Transfer the sauce to a skillet and cook over medium flame until thickened and sticky, about a minute or so.
- Add the air-fried tofu to the sauce and toss to coat well all over. Hit it with a squeeze of fresh lime.
- Serve on top of soba noodles tossed in mango avocado sauce and sprinkle with the sesame seeds, scallions and cilantro.
Nutrition
Calories: 368kcal | Carbohydrates: 30g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Sodium: 1104mg | Potassium: 187mg | Fiber: 2g | Sugar: 14g | Vitamin A: 195IU | Vitamin C: 1.7mg | Calcium: 287mg | Iron: 3.3mg
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