Peanut Tofu Noodle Bowl with Edamame
Seared tofu and edamame through rice noodles in a raw peanut and lime sauce - three protein sources in one bowl.
- 400 g extra-firm tofu
- 200 g edamame
- 250 g rice noodles
- 4 tbsp peanut butter
- 2 pc lime
- 2 tbsp soy sauce
- 15 g fresh ginger
- 2 pc garlic
- 2 tbsp groundnut oil
- 2 pc carrot
- 20 g coriander
- 30 g peanuts
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press the tofu for 15 minutes, then cube and pat dry.
- Step 2
Whisk the peanut butter, lime juice, soy sauce, grated ginger, crushed garlic and 60ml warm water into a pourable sauce. Keep it raw - it is a dressing, not something to cook.
- Step 3
Cook the noodles, adding the edamame for the final 2 minutes. Drain and rinse briefly.
- Step 4
Heat the oil in a wide pan over medium-high heat and sear the tofu 2-3 minutes a side to golden, not dark.
- Step 5
Peel the carrots into ribbons.
- Step 6
Toss the noodles, edamame, carrot ribbons and sauce together off the heat, top with the tofu, and finish with coriander and crushed peanuts.
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