Szechuan Tofu and Brown Rice Noodle Bowl with Spicy Peanut Sauce

Szechuan Tofu and Brown Rice Noodle Bowl with Spicy Peanut Sauce

Crispy pan-fried tofu and chewy brown rice noodles come together in a tangy, spicy peanut sauce.

Total 55 min Makes 4 servings Calories 480/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Soy, Peanuts

This bowl pairs crisp-edged tofu cubes with tender brown rice noodles, crunchy vegetables, and a bold peanut sauce spiked with chili oil and Szechuan peppercorn. It draws on Szechuan flavor cues while staying weeknight-friendly, making it a satisfying meatless dinner or meal-prep lunch.

Ingredients

  • 14 ounces extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil, divided
  • 8 ounces brown rice noodles
  • 1 cup shredded carrots
  • 1 cup thinly sliced red bell pepper
  • 1 cup snap peas, trimmed and halved
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2/3 cup spicy peanut sauce
  • 1 teaspoon Szechuan peppercorns, toasted and ground
  • 2 tablespoons chopped roasted peanuts
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges

Method

  1. Press the tofu for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

  2. Toss the tofu cubes with cornstarch in a bowl until evenly coated.

  3. Heat 2 tablespoons of vegetable oil in a 9-inch skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 8 minutes.

  4. Transfer the tofu to a paper towel-lined plate and set aside.

  5. Bring a 6-quart saucepan of water to a boil and cook the brown rice noodles according to package directions, 7 to 9 minutes, until tender but still chewy.

  6. Drain the noodles and rinse briefly under cool water to stop the cooking; set aside.

  7. Heat the remaining 1 tablespoon of vegetable oil in the same skillet over medium-high heat. Add the carrots, bell pepper, and snap peas, and stir-fry until crisp-tender, about 3 minutes.

  8. Add the garlic, ginger, and half the green onions to the skillet and stir-fry until fragrant, about 30 seconds.

  9. Return the tofu to the skillet along with the cooked noodles, spicy peanut sauce, and ground Szechuan peppercorns. Toss gently over medium heat until everything is warmed through and evenly coated, about 2 minutes.

  10. Divide the noodle bowl among four plates or bowls. Top with the remaining green onions, chopped peanuts, and cilantro.

  11. Serve immediately with lime wedges on the side.

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    Szechuan Tofu and Brown Rice Noodle Bowl with Spicy Peanut Sauce

    This bowl pairs crisp-edged tofu cubes with tender brown rice noodles, crunchy vegetables, and a bold peanut sauce spiked with chili oil and Szechuan peppercorn. It draws on Szechuan flavor cues while staying weeknight-friendly, making it a satisfying meatless dinner or meal-prep lunch.

    55 min 4 servings 480 cal

    Ingredients

    • 14 ounces extra-firm tofu, pressed and cubed
    • 2 tablespoons cornstarch
    • 3 tablespoons vegetable oil, divided
    • 8 ounces brown rice noodles
    • 1 cup shredded carrots
    • 1 cup thinly sliced red bell pepper
    • 1 cup snap peas, trimmed and halved
    • 3 green onions, thinly sliced
    • 2 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 2/3 cup spicy peanut sauce
    • 1 teaspoon Szechuan peppercorns, toasted and ground
    • 2 tablespoons chopped roasted peanuts
    • 2 tablespoons chopped fresh cilantro
    • 1 lime, cut into wedges

    Method

    1. 1

      Press the tofu for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

    2. 2

      Toss the tofu cubes with cornstarch in a bowl until evenly coated.

    3. 3

      Heat 2 tablespoons of vegetable oil in a 9-inch skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 8 minutes.

    4. 4

      Transfer the tofu to a paper towel-lined plate and set aside.

    5. 5

      Bring a 6-quart saucepan of water to a boil and cook the brown rice noodles according to package directions, 7 to 9 minutes, until tender but still chewy.

    6. 6

      Drain the noodles and rinse briefly under cool water to stop the cooking; set aside.

    7. 7

      Heat the remaining 1 tablespoon of vegetable oil in the same skillet over medium-high heat. Add the carrots, bell pepper, and snap peas, and stir-fry until crisp-tender, about 3 minutes.

    8. 8

      Add the garlic, ginger, and half the green onions to the skillet and stir-fry until fragrant, about 30 seconds.

    9. 9

      Return the tofu to the skillet along with the cooked noodles, spicy peanut sauce, and ground Szechuan peppercorns. Toss gently over medium heat until everything is warmed through and evenly coated, about 2 minutes.

    10. 10

      Divide the noodle bowl among four plates or bowls. Top with the remaining green onions, chopped peanuts, and cilantro.

    11. 11

      Serve immediately with lime wedges on the side.