Thai Peanut Bowl

Easy Thai Peanut Bowl

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 Bowl

Thai Peanut Bowl

Thai Peanut Noodle Bowl

by Shelly

Cook Time: 15 mins

Ingredients

  • 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

Instructions

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.

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