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Sticky Peanut Tofu Glass Noodle Bowls

April 20, 2022
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The crispiest oven baked tofu tossed in a sweet and salty thai peanut sauce and spooned over a fresh glass noodle and veggie medley: these Sticky Peanut Tofu Glass Noodle Bowls are my go-to weeknight dinner!

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Summer rolls, egg rolls, spring rolls… It’s so confusing to figure out exactly what I’m ordering at any given Asian restaurant. Am I getting a thick fried dough, a thin stuffed crispy roll, or a chewy healthier situation? In all honesty, I had to Google the difference between the three. What did I find? Well, turns out the light and bright, super chewy, peanut sauce-slathered, and oh-so versatile bites that I’m obsessed with are, in fact, “summer rolls.” I just love the way the fresh crunchy flavors play with the chewy rice paper exterior and sweet-and-salty peanut sauce. It’s absolutely a bite from heaven. My personal favorite variety is a classic summer roll stuffed with crispy tofu. The textures are out of this world. Still, I’m not keen on spending my average weeknight rolling up summer rolls (although that would make for a fun activity, given the time). So, instead, I opted to whip up these Sticky Peanut Tofu Glass Noodle Bowls. And, let me tell you, they may be my new favorite way to devour all those good textures and flavors!!

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The breakdown…

These Sticky Peanut Tofu Glass Noodle Bowls are truly so simple. All you need is some crispy roasted tofu, an easy peanut sauce, and a base of glass noodles and veggies. It’s truly the perfect healthy dinner. To start things off, you want to make sure you press your tofu. This is key to getting super crispy, non-soggy cubes. To do so, simply place your extra firm tofu between two paper towels and place a heavy object on top. Switch out the paper towels every 10-15 minutes or so (once they get too wet), and allow the tofu to release as much moisture as possible. Then, dice up your tofu and get rolling with the rest of it.

The next step for the tofu is to toss your cubes with a bit of oil, some cornstarch, and a dash of garlic and onion powders. You really want to make sure the pieces are fully coated, so I recommend tossing everything together in a large bowl before transferring to your baking sheet. Oh, and if your baking sheet is too small, feel free to spread your tofu out onto two baking sheets. The more space the better! Regardless, transfer that sheet to the oven and get to roasting! After 20 minutes on each side, your tofu will be perfectly crisp and golden. It’s the best!

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the peanut sauce…

In the meantime, get working on the remainder of these Sticky Peanut Tofu Glass Noodle Bowls. The peanut sauce for this recipe is truly so easy — like I added no frills. So unlike me, I know. Still, there’s really no need to go crazy with a funky peanut sauce for this dish( like in this recipe). Rather, the simple base of your favorite organic peanut butter (creamy or crunchy — I’m a crunchy girl always) and some water to thin works out extremely well. Especially with the added sweet and saltiness of the honey and soy sauce… oh, and some spice too from the chili paste. Btw, feel free to add more spice, salt, or sweetness to your liking… that’s the best part of this sauce. It’s super customizable and can be thrown on just about anything! 

You’re going to want to divide that sauce amongst your tofu and your noodles because — let’s face it — more sauce is always the answer. Nobody wants dry tofu or plain noodles… they just don’t. So, go ahead and toss some of that up with your favorite glass noodles and whatever veggies your heart desires. Personally, I love throwing some spiralized cucumber or zucchini into the mix for some freshness, then of course going in with some cabbage and carrots. It’s kind of like a summer roll, so add whatever your favorite fillings are!

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how to serve them up…

Toss all that goodness up with some of that sauce then top everything with that super crispy saucy tofu. Finish it off with some toasted peanuts and a bit of cilantro and voila! Dinner is served. These Sticky Peanut Tofu Glass Noodle Bowls truly make for the best easy, delicious dinner for the fam. I mean, everyone loves these — even proclaimed tofu haters, in my experience. So, whether it’s meatless Monday or you’re just looking for a delicious bowl of fresh, yet comforting flavors, you have to make these.

I hope you love these Sticky Peanut Tofu Glass Noodle Bowls as much as I do! Let me know what you think in the comments below:)))

Sticky Peanut Tofu Glass Noodle Bowls
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Sticky Peanut Tofu Glass Noodle Bowls

Recipe by Annie PatrickCourse: Main CourseCuisine: American, Asian, ThaiDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

The crispiest oven baked tofu tossed in a sweet and salty thai peanut sauce and spooned over a fresh glass noodle and veggie medley: these Sticky Peanut Tofu Glass Noodle Bowls are my go-to weeknight dinner!

Ingredients

  • 1 block extra firm tofu, pressed for at least 30 minutes then diced into 1 inch cubes*

  • 1 tbsp neutral oil (such as avocado or canola oil)

  • 1.5 tbsp cornstarch

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp salt

  • ⅓ cup peanut butter (creamy or crunchy)

  • ¼ cup water

  • 3 tbsp soy sauce

  • 2 tsp honey

  • 1-2 tbsp chili paste (or sriracha)

  • 1 small lime, juiced

  • 6 oz glass noodles (or vermicelli noodles), prepared according to package

  • ⅓ cup shredded carrots

  • ½ cup purple cabbage

  • ¼ cup fresh cilantro or mint (plus more to garnish)

  • Optional: 1 cup spiralized cucumber (or sliced)

  • Toasted chopped peanuts, to garnish

Instructions

  • Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  • In a large bowl, toss the pressed and cubed tofu with the oil, then with the cornstarch, garlic powder, onion powder, and salt. Spread the coated pieces out on the baking sheet and transfer to the oven. Bake for 30-40 minutes, flipping the cubes after 20 minutes. Remove from the oven once crisp and golden.
  • Meanwhile, in a small bowl, whisk together the peanut butter, water, soy sauce, honey, chili paste, and lime juice. When the tofu is crisp and cooked through, toss HALF of the sauce with the tofu.
  • In a large bowl, toss the remaining half of the sauce with the rice noodles, carrots, cabbage, cucumber (if using), and herbs. [Note: If you would like a warm noodle bowl, simply toss all of the ingredients together over the stove. Alternatively, you can leave your noodles chilled or at room temperature].
  • Divide the noodles amongst your bowls and top with some of the saucy tofu. Garnish with some toasted peanuts and extra herbs (and a squirt of sriracha, if desired), and enjoy!

Notes

  • To press your tofu, place your extra firm tofu between two paper towels and place a heavy object on top. Switch out the paper towels every 10-15 minutes or so (once they get too wet), and allow the tofu to release as much moisture as possible.
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