Thai Tofu Noodle Bowls
These Thai Tofu Noodle Bowls come together super quickly, so they’re the perfect meal for busy weeknights!
Ingredients
- 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
- 3-4 heads baby bok choy chopped (about 4 cups)
- ¼ cup cilantro chopped
- ¼ cup chopped peanuts
- Thai chili peppers thinly sliced, for garnish, optional
Instructions
- 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.