This is one of those easy throw-together lunches that might not deserve its own “recipe,” but I’m always looking for quick and easy meal ideas, so I thought I’d share!
I’m on a peanut butter kick this week, and had a brick of tofu in the Tofu XPress in the fridge just waiting to be used, so I stirred up this little Thai bowl. It came together quickly, since I used a bag of frozen stir fry veggies, and tasted fantastic! I didn’t have any peanuts on hand, and my scallions had gone bad – but if I had them, they’d be on top!
Thai Peanut Noodle Bowl
Cook Time: 15 mins
- 4 oz rice noodles
- 2 tbsp extra virgin olive oil
- 1 block extra firm tofu
- 1 heaping tbsp peanut butter
- 2 cloves garlic, minced
- 2 cups (1 bag) frozen stir fry vegetables
- 1 8-oz can sliced water chestnuts
- 1 tbsp chopped peanuts
- 2 scallions, sliced
Boil water and cook rice noodles per package instructions.
Drain and press tofu, then slice into cubes.
Saute oil, peanut butter, and garlic over medium-high heat for 1 minute.
Add tofu to saute mixture and stir. Cook for 3-4 minutes.
Add vegetables and water chestnuts. Season with salt/pepper to taste. Stir.
Reduce heat to medium and cook for 12 minutes.
Check for seasoning and adjust to taste.
Serve over rice noodles and top with peanuts and scallions.