Tofu Noodle Bowl

Vivera

Looking for a protein-packed vegan lunch or dinner? Check out this tofu noodle bowl complete with peanut sauce by our friends at Vivera.

There's more where this came from!

For the bowl:

1 package (400g) Vivera Firm Tofu

2 carrots, julienne

1/2 cucumber, strings

200g panko crumbs

100ml (vegetable) milk

50g cornstarch

10g coriander

Sunflower oil

100g rice noodles

For the peanut sauce:

2 tbsp peanut butter

1 tbsp soy sauce

1 tsp sesame oil

1 tsp agave syrup

Looking for a protein-packed vegan lunch or dinner? Check out this tofu noodle bowl complete with peanut sauce by our friends at Vivera.

Cut the firm tofu into about 4 cm cubes. As the tofu is pre-frozen, it is good to use for breadcrumbs due to its firmness.
Put the cornstarch, (vegetable) milk and panko in three bowls.
Pass the tofu cubes successively through the cornstarch, (vegetable) milk and panko. Make sure the tofu is well coated all around.
Heat sunflower oil in a thick-bottomed frying pan over medium-high heat. Fry the tofu in it for 8-10 minutes until golden brown and crispy on all sides.
Meanwhile, for the peanut sauce, place the peanut butter, soy sauce, sesame oil and agave syrup, along with 100ml water in a saucepan and heat over medium-high heat. Mix together until you have a thick substance.
Cook the noodles according to the instructions on the package.
Divide the noodles, cucumber and carrot among bowls and drizzle with a tablespoon of sesame oil.
Spread the breaded tofu over the salad and finish with the coriander and, if desired, the sesame seeds and lime. Serve immediately.

Check out more whole food recipes here.