Tofu & Broccoli Peanut Noodle Bowl
This vibrant noodle bowl brings together crisp vegetables, tender tofu, and a silky peanut sauce for a meal that feels both energising and grounding. It’s quick, nourishing, and full of satisfying textures — a gentle reminder that simple ingredients can create moments of calm and pleasure.
🛒 Ingredients (2–3 servings)
Base
200 g rice noodles (or wheat noodles)
1 block (200–250 g) firm tofu, pressed and cubed
2 cups (150–200 g) broccoli florets
1 medium carrot, shredded or thinly sliced
1 tbsp olive oil
Peanut Sauce
3 tbsp peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tsp maple syrup or honey
1 small garlic clove, grated
1–2 tbsp warm water (to thin as needed)
Seasoning
Salt & pepper, to taste
Optional: chili flakes or sriracha
To finish
Fresh coriander or basil
Lime wedges
Crushed peanuts
⏱️ Time
Prep: 10 minutes
Cook: 15 minutes
🍳 Method
Cook the noodles
Prepare the noodles according to package instructions.
Drain and rinse under cold water to prevent sticking. Set aside.Cook the tofu and broccoli
Heat olive oil in a pan over medium heat.
Add tofu cubes, season lightly with salt and pepper, and pan-fry until golden on all sides (5–7 minutes).
Remove tofu and set aside.
In the same pan, add the broccoli with a splash of water, cover, and steam/sauté for 3–4 minutes until bright and tender.Make the peanut sauce
Whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, and warm water until smooth and creamy.
Adjust thickness as needed.Assemble the bowl
In a large bowl (or the pan), toss the cooked noodles with the peanut sauce.
Add the tofu, broccoli, and shredded carrot, mixing gently to combine.Serve
Top with fresh herbs, crushed peanuts, lime, and optional chili flakes.
🌱 Mindful Moment
As you mix the noodles and sauce, notice the colours and textures — the golden tofu, the bright broccoli, the creamy sheen of the peanut dressing. Pause before eating and take one steady breath, letting the warmth and aroma settle your mind.