Spicy Peanut Noodle Bowl with Crispy Tofu

How to cook

1. 1

   Cook soba noodles according to package directions. Drain, rinse with cold water, and set aside.

2. 2

   In a medium bowl, toss the cubed tofu with 2 tablespoons soy sauce and cornstarch until evenly coated. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer and cook for 5-7 minutes per side, until golden brown and crispy. Remove from pan and set aside.

3. 3

   In a separate bowl, whisk together peanut butter, rice vinegar, 2 tablespoons soy sauce, sesame oil, chili garlic sauce, grated ginger, minced garlic, and water until smooth. Add more water if needed to reach desired consistency.

4. 4

   In a large bowl, combine the cooked soba noodles, crispy tofu, julienned carrot, julienned cucumber, and sliced scallions. Pour the peanut dressing over the ingredients and toss to coat everything evenly.

5. 5

   Stir in chopped cilantro. Serve immediately or chill for a refreshing, packable lunch.