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Cucumber Peanut Noodle Bowl with Spicy Tofu

Prep Time 20 minutes
Cook Time 5 minutes
Servings 4

Ingredients

For the noodles and cucumber:

  • ¼ cup natural peanut butter
  • 2 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 1- inch knob ginger, grated
  • 2 English cucumbers, quartered, then cut into bite-sized pieces (about 3-4 cups)
  • ½ bunch scallions, thinly sliced (about ½ cup)

For the tofu:

  • 2 tbsp sriracha
  • 2 tbsp soy sauce or tamari
  • 2 tsp rice vinegar
  • 1 clove garlic, grated
  • 1 (14 oz) block firm tofu, drained and pressed, crumbled into small pieces*
  • ½ bunch scallions, thinly sliced (about ½ cup)
  • ¼ bunch cilantro, cut into 1-inch pieces (about 1 cup)

For serving:

  • 6-8 oz soba noodles, cooked (or use cooked rice)
  • Chopped peanuts
  • Chili oil or sriracha (optional)
  • *I kept the tofu raw here to avoid having to cook anything in the heat, but if you don’t like raw tofu, you can cook the crumbles in an oiled skillet or bake in the oven, then add the sauce ingredients at the end. Or see below.
  • *If you aren’t a tofu eater, substitute with 1 lb of ground meat (I actually prefer it this way! Use pork, beef, chicken, or turkey). Whisk together the sauce ingredients in a small bowl. Cook the meat in some oil with a bit of salt, breaking it up into small chunks, until cooked through and browned in spots. Add the sauce, turn off the heat, and stir to coat well.
  • Note: ~ the cucumbers are best eaten the same day so they don’t get too soggy/wattery.. If you make them ahead or eat as leftovers, see “leftovers” section.

Items you can prep ahead (optional)

  • Cook 6-8 oz noodles
  • Chop 2 english cucumbers 
  • Thinly slice 1 bunch scallions
  • Chop 1 cup worth cilantro
  • Make peanut sauce 
  • Press and crumble 1 (14 oz) block tofu
  • Mix together tofu marinade and toss with tofu

Instructions

  • To cook the noodles, bring a pot of water to a boil, add the noodles, and cook according to the package instructions. Drain, then give them a rinse with cold water to cool them down. Set aside.

For the cucumbers:

  • In a medium bowl, whisk together the peanut butter, soy, vinegar, sesame, maple, and ginger until smooth. The mixture will be on the thicker side, but should thin out when you add the cucumbers. Add the cucumbers and scallions and toss to coat well. As the cucumbers get tossed/sit in the dressing, water will be drawn out to thin out that dressing.

For the tofu:

  • In a separate medium bowl, add the sriracha, soy, vinegar, and garlic and whisk to combine. Add the tofu and toss to coat well. Stir in the scallions and cilantro.

To serve:

  • Serve the cucumber and tofu over the noodles and top with peanuts and more sriracha or chili oil (if using). Stir to mix everything together and dig in!

Notes

Substitutions:

  • See recipe notes for meat substitute.
  • Use tahini in place of peanut butter to make it nut-free.
  • Non-spicy: reduce the amount of sriracha or leave it out.

Storage:

  • Store leftovers in an airtight container in the fridge:
    • Tofu: up to 6 days
    • Cucumber: up to 3 days
    • Noodles: up to 6 days

Leftovers + Repurposing:

  • Leftover cucumbers will be softer and the sauce will be more watered down. This is fine, it’s just a different texture and the flavor is more watered down. Just spoon that liquid over the noodles, etc.. when serving!
  • You can warm up the tofu and/or noodles or leave cold. Assemble your bowls. Top with toppings.
  • Put a hot fried egg on top.