Tofu Noodle Bowls
Tofu noodle bowls are a delicious and easy lunch prep recipe. You can make these tofu noodle bowls at the start of your week and have a tasty lunch all week long!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 bowls
- 1/4 c SunButter or tahini/peanut butter
- 3 T soy sauce *if you are gf make sure its gluten-free
- 1 T sesame oil
- sriracha *to taste for sauce
- 2 c edamame cooked and shelled
- 1 c cucumber diced
- 8 oz rice noodles cooked
- block tofu extra firm
- 4 t coconut aminos or gluten free soy sauce
- 1/4 c cornmeal
Prepare your tofu by pressing it for 10-12 minutes, turning the knobs tighter every 3-4 minutes. Once tofu is pressed, remove from the press and cut into cubes.
In a shallow serving platter combine the tofu cubes and the coconut aminos. Marinate for 10 minutes.
Using a gallon sized baggie, combine the tofu cubes (not the marinate liquid) and the cornmeal. Gently toss to combine. The tofu cubes should be coated well.
Place tofu cubes into your air fryer basket. Optional: You can give a little spray of oil to the cubes to help them brown and crisp better. Cook at 370 degrees F at 12 minutes. Be sure to shake the air fryer basket mid way through. (You can also give the tofu cubes another spray of oil when you shake it.)When time is completed, remove the crispy tofu from the air fryer basket. Set aside.
In a small bowl, whisk together SunButter, soy sauce, sesame oil and sriracha. Once the sauce is mixed, set aside.
Gather four equal sized bowls. Divided cooked noodles, edamame, cucumbers and cooked tofu among bowls. Finally stop equally with sauce.
Enjoy for lunch all week long!
Stove Top Directions: Once you’ve used your EZ tofu press to get out the water, you've marinated and coated the tofu, you can pan fry the crispy tofu! Add 1-2 T oil to your skillet and cook tofu on all sides (over medium heat) until the coating crisps and turns golden brown!
Tips for Crispy Tofu
- Pick the correct kind of tofu when making crispy tofu. I use Firm or Extra Firm Silken Tofu. While the textures are very similar, the extra firm is the one that tends to hold out the best. It stands up to lighter cooking and holds together a little bit better.
- Press the tofu with your EZ tofu press to remove the liquid and get it ready to cook.
- Season your tofu so that it has taste and flavor. In this recipe, we used coconut aminos, but you can use a soy sauce as well. We also coated with cornmeal. Keep in mind that the tofu takes on the flavor of what you season it with. This means that you control the flavor outcome 100%.
Calories: 481kcal | Carbohydrates: 69g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Sodium: 977mg | Potassium: 472mg | Fiber: 6g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 4mg