Ingredients

• 15.5 oz extra firm tofu (or 14 oz pack of tofu)
• 1/4 cup low sodium soy sauce (for marinade) + 2 tbsp (for sauce)
• 1/2 tbsp siracha
• 1 tsp olive oil (if baking tofu)
• Cooking spray (if air frying tofu, optional)
• 2 oz rice noodles
• 1/4 cup edamame (frozen, shelled)
• 1/4 cup purple cabbage
• 1 carrot
• 2 tbsp mung beans
• 2 tbsp hoisin sauce
• 2 tbsp peanut butter (no sugar or oil added – I like 365 brand)
• 2 tsp fresh basil leaves (optional)
• 2 tsp fresh mint leaves (optional)
• 2 tbsp green onions (optional)
• 2 tbsp peanuts (optional)

Instructions

1. Prepare the tofu: Drain the tofu and press using a tofu press or by wrapping in a tea towel or paper towels and placing a heavy object (such as a frying pan or stack of plates) on top of the tofu for at least 10 minutes. Note: I use this EZ tofu press.
2. Prepare the veggies: While the tofu is pressing, chop the cabbage. Peel and cut the carrots into sticks, julienne style. Slice the green onions (optional). Chop the fresh mint and basil leaves (optional).
3. Marinade the tofu: Slice tofu into 1/2 inch cubes (tip: the smaller, the crispier they will be). Marinade tofu in a shallow dish with 1/4 cup of soy sauce for at least 20 minutes (tip: marinade overnight for maximum flavor).
4. Bake the tofu (oven option): Pre-heat oven to 400° F. Line a large rimmed baking sheet with parchment paper or foil and olive oil to keep the tofu from sticking. Optionally, toss tofu in cornstarch for extra crispiness. Place tofu cubes on baking sheet and arrange in one even layer. Bake for 30-40 minutes or until tofu is golden brown.
5. Bake the tofu (air fryer option): Spray air fryer with non-stick cooking spray (optional). Place marinated tofu in air fryer in a single layer and air fry at 400° degrees F for 20 minutes or until tofu is golden brown, tossing the tofu halfway through. Note: I highly recommend the Ninja DualZone Air fryer.
6. Make the dressing: While the tofu is baking, mix by hand or blend 2 tbsp peanut butter, 2 tbsp hoisin sauce, and 2 tbsp soy sauce until smooth. Note: I highly recommend a Vitamix blender.
7. Cook the rice noodles: Cook the rice noodles according to their instructions.
8. Plate:  Divide rice noodles between bowls or meal prep containers. Note: I use these meal prep containers to prep all my lunches each week. Add tofu, mung beans, cabbage, and carrots. Top with green onions, mint leaves, basil leaves, and green onions (optional). Drizzle with peanut hoisin dressing or store in meal prep containers if eating later. Enjoy or save for later!

*Caloric and nutritional values will vary based on exact ingredients and amounts used.

This recipe was adapted from The Garden Grazer.