Tofu Vermicelli Bowl with Peanut Sauce

Vermicelli bowl reel  (1).png
Serves: 1
Prep: 10 minutes
Cook: 10 minutes

Simple and delicious summer lunch option!

Print Recipe

1 nest of vermicelli noodles, uncooked

50 g 1.7 oz

1/2 cup firm tofu, cubed

100 g 3.5 oz

1/3 cup red cabbage, shredded

30 g 1.1 oz

Half a carrot, thinly sliced

50 g 1.7 oz

1/4 cup edamame beans

40 g 1.4 oz

1 tbsp peanuts, roughly chopped

1 tbsp spring onion, green tops only, chopped


1 tbsp peanut butter

1 tbsp soy sauce

1 tsp sesame oil

1 tsp maple syrup

1 tsp sriracha

1 tsp water


  1. Cook noodles according to package instructions and set aside 

  2. Heat a teaspoon of oil in a small frying pan and add tofu cubes, cook for 5 minutes, turning until all sides have browned then set aside 

  3. To make sauce, whisk together the soy sauce, peanut butter, sesame oil, maple syrup, sriracha and water (add more or less water depending on how runny you'd like it) 

  4. In a bowl, add the noodles, shredded cabbage, carrot, edamame and firm tofu 

  5. Drizzle over the peanut sauce and top with chopped peanuts and spring onion tops 

Nutrition Information (per serve)
Energy 2929 Kj / 700 cal
Protein 30.60g
Carbohydrates 68.80g
Sugar 11.90g
Total Fat 30.80g
Saturated Fat 4.80g
Fibre 12.70g
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