Spicy Peanut Tofu Noodle Bowl with Roasted Sweet Potatoes

A vibrant and flavorful vegan noodle bowl featuring crispy pan-fried tofu, tender roasted sweet potatoes, and a spicy peanut sauce. Perfect for a satisfying weeknight dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.01/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Snack

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2mediumSweet Potatoes(Peeled and cubed)

£1.00

2tablespoonsOlive Oil(Or other vegetable oil)

£0.15

0.5teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

14ouncesExtra-Firm Tofu(Pressed to remove excess water and cubed)

£2.75

2tablespoonsSoy Sauce(Low sodium preferred)

£0.10

1teaspoonSesame Oil

£0.15

8ouncesRice Noodles(Thin or medium width)

£1.50

0.3cupPeanut Butter(Creamy or crunchy)

£0.40

2tablespoonsSoy Sauce(Low sodium preferred)

£0.10

2tablespoonsRice Vinegar

£0.15

1tablespoonMaple Syrup(Or agave nectar)

£0.30

1teaspoonsSriracha(Adjust to taste)

£0.10

2tablespoonsWater(To thin the sauce)

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated)

£0.10

0.3cupCilantro(Chopped, for garnish)

£0.50

0.3cupCrushed Peanuts(For garnish)

£0.60

Total Cost

£8.03

£2.01 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
2.
While the sweet potatoes roast, prepare the tofu. In a bowl, toss the cubed tofu with soy sauce and sesame oil.
3.
Heat a large skillet or wok over medium-high heat. Add the tofu and pan-fry for 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides.
4.
Cook the rice noodles according to package directions. Drain and set aside.
5.
Prepare the peanut sauce. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, garlic, and ginger. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
6.
Divide the rice noodles among bowls. Top with roasted sweet potatoes, pan-fried tofu, and a generous drizzle of peanut sauce.
7.
Garnish with chopped cilantro and crushed peanuts. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

68g

26% of RDA

Fat

32g

46% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

18 g

20% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a spicier sauce, add more sriracha or a pinch of red pepper flakes.

Feel free to add other vegetables like bell peppers, broccoli, or carrots to the roasting pan with the sweet potatoes.

If you don't have maple syrup, you can use agave nectar or brown sugar as a sweetener.

To make ahead, roast the sweet potatoes, cook the tofu, and prepare the sauce. Store separately and assemble the bowls just before serving.

Cooking Equipment

Oven

Large Skillet or Wok

Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier sauce, add more sriracha or a pinch of red pepper flakes.

Feel free to add other vegetables like bell peppers, broccoli, or carrots to the roasting pan with the sweet potatoes.

If you don't have maple syrup, you can use agave nectar or brown sugar as a sweetener.

To make ahead, roast the sweet potatoes, cook the tofu, and prepare the sauce. Store separately and assemble the bowls just before serving.

Spicy Peanut Tofu Noodle Bowl with Roasted Sweet Potatoes

Ingredients

Instructions