A Flavorful Vegan Satay Tofu Noodle | Meal Prep |

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has lower calories and sunflower seed butter is nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories, while regular milk is more accessible.

Start by cutting 2 bricks of extra firm tofu into squares, cutting lengthwise down the middle and then into cubes.

Place the tofu cubes into an airtight container.

Add 1 tablespoon of extra virgin olive oil, 2 tablespoons of soy sauce or tamari, and 1 tablespoon of cornstarch to the tofu in the container.

Shake the container to coat the tofu evenly with the ingredients.

If using an air fryer, preheat to 390°F and cook the tofu for 12 minutes, flipping halfway at 6 minutes. Alternatively, bake in the oven if preferred.

Prepare 1 nest of rice noodles according to package instructions.

In a mixing bowl, combine 3 heaping tablespoons of peanut butter, 2 tablespoons of sriracha, juice of 1 lime, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 2 tablespoons of agave or maple syrup.

Add water to the sauce mixture, one tablespoon at a time, until the desired consistency is reached.

Grate 1 large carrot and chop 1/4 head of red cabbage, adding them to the mixing bowl.

Divide the cooked rice noodles, tofu, edamame, and vegetables among 4 meal storage containers.

Drizzle the peanut sauce over each container, adding sesame seeds and any desired toppings like chopped green onion, cilantro, or salted peanuts just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens