Thai Peanut Prep Bowls
Ingredients
- 12 oz Rice noodles Pad Thai style.
- 14 oz Firm tofu Pressed and cubed.
- 2 cups Red cabbage Shredded.
- 2 large Carrots Julienned.
- 2 large Bell pepper Sliced.
- 1 cup Edamame Shelled.
- 1/3 cup Natural peanut butter
- 3 tbsp Low sodium soy sauce
- 2 tbsp Lime juice Fresh.
- 1 tbsp Maple syrup
- 1 tsp Sriracha Optional.
- 1/4 cup Crushed peanuts For topping.
Steps
- Cook rice noodles according to package directions, drain and rinse.
- Bake tofu at 400°F (200°C) for 25 minutes until crispy.
- Make peanut sauce by whisking together peanut butter, soy sauce, lime juice, maple syrup, sriracha, and 2-3 tbsp water.
- Blanch or lightly sauté bell peppers and cook edamame for 3 minutes.
- Divide noodles, tofu, cabbage, carrots, bell peppers, and edamame into 4 meal prep containers.
- Drizzle with peanut sauce or store separately.
- Top with crushed peanuts.
- Refrigerate for up to 4 days.
Nutrition Info (per serving)
| Calories | 520 kcal |
| Protein | 24 g |
| Carbohydrates | 65 g |
| Fat | 18 g |
| Fiber | g |
| Sugar | g |