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← All recipes Crispy tofu cubes and edamame over soba noodles glazed in dark peanut sauce with scallions Dinner · Bowl

Peanut Tofu Noodle Bowl

≈32g protein 25 min Serves 2 Leucine-rich

Soba noodles carry a chewy bite under extra-firm tofu and edamame. Soy gives you a complete amino acid base, while peanut butter fills out the top end with added methionine and leucine. Double-stacking soy via tofu and edamame turns this bowl into a 32g protein dinner.

Ingredients

  • 1 block (400g) extra-firm tofu, pressed and cubed
  • 140g soba (buckwheat) noodles
  • 1 cup shelled edamame, thawed
  • 3 tbsp creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp chili crisp
  • 2 garlic cloves, grated
  • 1 tbsp sesame oil
  • 3 scallions, sliced
  • 1 tbsp sesame seeds

Method

  1. Cook soba noodles per package directions; drain, rinse, and set aside.
  2. Whisk peanut butter, soy sauce, rice vinegar, maple syrup, chili crisp, and grated garlic in a small bowl.
  3. Heat sesame oil over medium-high. Fry tofu cubes 6–8 minutes until golden on all sides.
  4. Toss the cooked noodles with edamame and half the peanut sauce; divide between two bowls.
  5. Top with crispy tofu, drizzle remaining sauce, and finish with scallions and sesame seeds.
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