Maple Tofu Noodle Bowls with Peanut Ginger Dressing

Hello noodle bowls! If anyone has come and stayed with me in the past few months, noodle bowls were most likely what they were made to eat on a daily basis. Sorry.

Maple Tofu Noodle Bowls with Peanut Ginger Dressing Maple Tofu Noodle Bowls with Peanut Ginger Dressing
Never mind, totally not sorry! Noodle bowls have just become my all time favorite meal in 2016. It all started with this rice noodle salad and then from there on me and noodles bowls were fast friends.

Not only are they SUPER easy to make (once you’ve made brown rice noodles, regular pasta seems like it takes an eternity to cook) but they are so wholesome and replenishing. In the countless times I have eaten this meal, I always feel so fulfilled afterwards and more importantly my stomach (hey Gertrude) is happy. And lately that has been my top priority!

It is really awesome when you come home from a long day at work and you are actually all giddy and excited about what you are going to eat that night. We all should be looking forward to our next meals not because we are hungry but because we become better and happier people when we eat it. It is amazing how good, wholesome and nutritious food has that effect on you! Seriously whenever I have a doughnut now I become pretty grumpy for the rest of that day!

Is there that one meal that you absolutely love and always look forward to eating? Is it junk food or to your surprise, is the meal healthy with whole ingredients?

Maple Tofu Noodle Bowls with Peanut Ginger Dressing Maple Tofu Noodle Bowls with Peanut Ginger Dressing

Maple Tofu Noodle Bowls with Peanut Ginger Dressing
Serves 4
A yummy vegan meal that is easy to make!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 15 ounces extra-firm tofu
  2. 2 tablespoons coconut oil
  3. 2 tablespoons soy sauce
  4. tablespoons maple syrup
  5. ounces brown rice noodles
  6. 2 avocados
  7. 4 cups finely chopped kale
  8. 1 cup edamame
for the dressing
  1. 3/4 cup creamy peanut butter
  2. 3 tablespoons ginger
  3. 2 tablespoons maple syrup
  4. 3 tablespoons soy sauce
  5. juice of 2 limes
  6. 2 tablespoons sesame oil
  1. Drain the tofu and press out the excess liquid between layers of paper towels. In a large pan, heat the coconut oil over medium heat. Chop the tofu in 1/2-inch cubes and add them to the hot pan. Sauté gently until the edges begin to brown. Add the soy sauce and maple syrup. Stir and cook for 6 to 8 minutes longer, until the edges are crisp. Set aside to cool.
  2. Bring 4-5 quarts water to a boil. Add noodles and boil 4-5 minutes or until tender, stirring occasionally. Drain and rinse under cold water and set aside.
  3. To make the dressing, combine the peanut butter, ginger, maple syrup, soy sauce, lime juice and sesame oil in a small bowl and mix until combined. Add in a tablespoon or more of water and mix until desired consistency. Keep in mind that it will thicken when you store it in the fridge, so you will have to add water again to make it thinner.
  4. To assemble the bowls, roughly measure out 1/4 portion of each of the ingredients listed above in 4 medium-to-large bowls (don't use cereal bowls). Drizzle over about 1/4 cup (or 1/3 cup if you like it saucy!) of the peanut ginger dressing over the noodle bowls and serve. Finish it off with some sesame seeds if you'd like and salt and pepper to taste.
Adapted from The Sprouted Kitchen Bowl and Spoon Cookbook
The Baker Who Kerns

Maple Tofu Noodle Bowls with Peanut Ginger Dressing

And I’m gonna go eat this now! Cause you know of course I’ve made this already over the weekend and got some leftovers.

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36 thoughts on “Maple Tofu Noodle Bowls with Peanut Ginger Dressing

    1. Thanks Meghan! OMG I am totally in love with that peanut ginger dressing too, I just make a whole mason jar full of it and store it in my fridge for all the countless bowls I make! Pretty helpful!

  1. YUM this looks incredible, and with that avocado and everything in the dressing?! I think I need to start making noodle bowls asap. I definitely get home looking forward to dinner though – last night was roasted tomato and eggplant pasta <3 yours is a bit more healthy though, and I need to expand my dressing horizons for sure – this is amazing.

    1. Thanks Claudia! Mmm that tomato and eggplant pasta sounds delicious! My favorite ‘soul food’ dish used to be pasta as well, with pesto actually, ohhh my goodness I just loved it. But wheat was kind of screwing up with my digestion and I found brown rice noodles and not only are they super easy to prepare (like literally takes 2-3 minutes) they are a lot healthier of course and I feel are even more tasty!

  2. This is really making my tummy rumble right now and making me crave a healthy meal, which is awesome (because I still crave occasional donuts which make me just as happy still-bummer). That glazed tofu looks awfully tempting.

    1. Thanks Megan! Oh man my stomach is rumbling just looking at this again! Hey, I wish I could have a donut and feel awesome like I used to! I’m not as cool at work anymore. When someone brings in donuts and I have say no and it make me look prude haha.

    1. Thanks Nicole! Recipes that are both delicious and nourishing are just the best! I love it when my body and mind feel better when I’ve eaten a meal!

    1. Thanks Adelaide & Andre! I was also surprised at first when I combined the two ingredients but when you finally taste it, it’s like they were meant for each other!

  3. That tofu is to die for. This is definitely one of my favourite flavour combinations and something we make often around these parts. I’ve been doing alot more meal planning lately and now I totally get that excitement of coming home knowing you’re going to eat something awesome! Anything that’s in a bowl is the best because you can eat it on the couch 🙂

    1. Thanks Katy! Hahah I never looked at it that way but yes bowls are the best cause you can eat them on the couch! I exclusively eat my bowls on my bed watching something on my computer, so that must be one of the main reasons why I like them so much!!

  4. This looks killer! I’ve never used maple syrup in an Asian-style dish. Now I’m really curious to give it a try. I always look forward to a big crunchy salad at the end of a hot day. Also, anything involving pasta. 😉

    1. Thanks Tracy! Maple syrup is really a great combo with soy sauce because it really helps enhance the flavor and caramelization of the tofu! I was also really surprised, I always though maple syrup was just for pancakes!

  5. If these are being served weekly at your place Linda, I’m there! Shame you are on the other side of the world, though! 😛 I love the look of those brown rice noodles. Yep, there’s definitely one meal I look forward to every day, and that’s breakfast! Our lunches and dinners tend to be pretty standard around here (except on weekends, when I try to put in a lot more effort), but I always make something yummy for breakfast! Lately it has been zucchini oats with dark choc chips stirred through. I can’t even begin to describe the deliciousness!

  6. I’m so with ya on noodle bowls, Linda! Rice noodles are a snap to whip up. I’ve ended up using a cold soak method with the noodles and then do a quick stir fry in the sauce because typically, I get sidetracked and the noodles turn to mush! I love this bowl. SO much goodness and that sauce is a dream! Loving it so much, probably not as much as Gertrude though! hehe!

  7. This looks delish! Any advice on substituting something else for the peanut butter? I have a little one with a nut allergy. Would sun butter work?

    1. I’m sure sun butter would work but I would definitely suggest tahini! I have used this recipe many times before with tahini instead when I ran out of peanut butter and I love it just as much! Hope that works Karen!

  8. Linda, this is soooo addictive and good! The tahini substitute is amazing! I am making this sauce constantly because I’m craving it lol. Thanks for the wonderful tips!

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