May has been super busy for me, so I’ve been making lots of fast and easy meals like burrito bowlsand stir-fries. I have my freezer stocked full of cooked whole grains, sauces, and dressings to make cooking easier, and I’ve been buying pre-chopped vegetables to cut down on meal prep time.
One quick and easy meal that I’ve enjoyed a few times this month is a Thai-style noodle bowl. I love Thai rice noodles because they’re ready in a matter of minutes. And I love bowls like this because they’re super flexible and can be made with just about any kind of veggies that I have on hand.
I’ve made these Thai Tofu Noodle Bowls with onion, red bell pepper, carrots, bok choy, and my favorite Baked Tofu. If you don’t want to make your own baked tofu, you can use your favorite store-bought baked tofu.
This recipe is versatile, so you can swap the vegetables, if you don’t like any of the ingredients I’ve included. It will taste just as good with spinach instead of bok choy and snowpeas instead of bell peppers. Don’t skimp on the garlic and ginger though, as they’re crucial to the dish’s flavor!
If you’re sensitive to heat, reduce the amount of garlic chili sauce and skip the Thai chilis. If you like spicy food, pile it on!
This dish travels well, so it makes a great packed lunch for the office, as well as a quick after work dinner!
Thai Tofu Noodle Bowls
These Thai Tofu Noodle Bowls come together super quickly, so they’re the perfect meal for busy weeknights!
- 6 ounces Thai rice noodles
- 1 teaspoon peanut oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- ½ red onion, diced (about half a cup)
- 1 red bell pepper, chopped
- 2 carrots, julienned
- 2 cups vegetable stock
- 2 teaspoons garlic chili sauce (sambal oelek)
- 1 tablespoon lime juice
- 2 teaspoons ground turmeric
- ½ teaspoon black pepper
- 1 recipe Baked Tofu or 2 (8-ounce) packages premade baked tofu
- 1 bunch baby bok choy, chopped (3-4 heads, depending on size, or about 4 cups)
- ¼ cup cilantro, chopped
- ¼ cup chopped peanuts
- Thai chili peppers, thinly sliced, for garnish, optional
Cook the noodles according to the package and set aside until ready to use.
Add the oil to a large pan over medium-high heat. Add the ginger, garlic, and onion to the pan. Cook until they become fragrant and begin to brown, about 5 minutes.
Add the bell pepper and carrots to the pan and cook for about five more minutes, or until tender.
Whisk together the together the stock, garlic chili sauce, lime juice, turmeric, and black pepper in a small bowl. Add the mixture to the pan. Bring to a boil, and then lower the heat to a simmer.
Add the Baked Tofu, baby bok choy, and cooked noodles to the pan. Cook for about 5 more minutes, until the bok choy wilts and everything is heated throughout.
Divide the mixture among four bowls. Garnish each with chopped cilantro, peanuts, and chili peppers, if using. Serve hot.