Dinner

Thai Peanut Bowls with Tofu

It’s official, we have a Kindergartener! Ellis started school last week, and is LOVING it so far. He is especially fond of the bus, and has been known to give high fives all the way up the aisle on his way out the door. In other words, Ellis gonna Ellis. 🤷‍♀️

The school year brings us more consistency in our schedule, and therefore, more at home dinners that we can turn into blogs. Lucky you! This week, we’re sharing Thai Peanut Bowls with Tofu that were fantastic! Steven Michael actually tried this a while ago and it wasn’t quite right. So, he took some notes, made some changes and really nailed it!

These were quick to make after a long day, and exceptionally tasty. It has a little bit of everything that you need – fat from the peanut butter, carbs from the noodles, and a load of veggies. It’s also a much better use of Peanut Butter than the Peanut Stew Incident of 2021. Trust me.

What are some of your favorite quick meals during the back to school craziness? Share in the comments below!

Thai Peanut Bowls with Tofu - Delicious and fast!

Yields3 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 Small Sweet Onion - Large Slices
 1 Small Green Bell Pepper - Large Slices
 14 Baby Carrots - Halved (long way)
 3 Cloves of Garlic - Minced
 3 tbsp Olive Oil
 4.50 oz Dry Ramen Noodles
 Salt & Pepper
 Fresh Basil for Garnish
 Red Pepper Flakes (optional)
 1 Block of Extra Firm Tofu
Peanut Sauce
 ½ cup Natural Creamy Peanut Butter
 8 oz Coconut Milk
 ¼ cup Brown Sugar
 1 tsp Lime Juice
 ¼ cup Ponzu Sauce
 ½ tsp Garlic Powder
 1 cup Water

1

Prepare Tofu as described in previous blog post:

https://feetupinthediningroom.com/2021/02/11/bonus-blog-perfectly-textured-tofu/

**MAKE SURE TO PREPARE AHEAD OF TIME**

2

Whisk together all of the Peanut Sauce ingredients in a pot on medium high. Bring to a boil for a few minutes, then lower to a simmer and continue to stir occasionally while you prepare the rest of the meal.

3

Put a large frying pan or skillet on medium heat. Once heated, add the olive oil and swish around the pan surface.

4

Put a large pot of water on to boil.

5

Add carrots to the pan first. Cook for a few minutes before adding the green peppers. Once the green peppers have cooked for a few minutes, add the onions. When the onions are translucent, season with salt and pepper add the garlic.

6

Add the cooked tofu to the sauce and stir together.

7

When the water has boiled, cook the Ramen per the instructions on the package.

8

When all components are ready, mix them together and serve with red pepper flakes and fresh basil for garnish.

Ingredients

 1 Small Sweet Onion - Large Slices
 1 Small Green Bell Pepper - Large Slices
 14 Baby Carrots - Halved (long way)
 3 Cloves of Garlic - Minced
 3 tbsp Olive Oil
 4.50 oz Dry Ramen Noodles
 Salt & Pepper
 Fresh Basil for Garnish
 Red Pepper Flakes (optional)
 1 Block of Extra Firm Tofu
Peanut Sauce
 ½ cup Natural Creamy Peanut Butter
 8 oz Coconut Milk
 ¼ cup Brown Sugar
 1 tsp Lime Juice
 ¼ cup Ponzu Sauce
 ½ tsp Garlic Powder
 1 cup Water

Directions

1

Prepare Tofu as described in previous blog post:

https://feetupinthediningroom.com/2021/02/11/bonus-blog-perfectly-textured-tofu/

**MAKE SURE TO PREPARE AHEAD OF TIME**

2

Whisk together all of the Peanut Sauce ingredients in a pot on medium high. Bring to a boil for a few minutes, then lower to a simmer and continue to stir occasionally while you prepare the rest of the meal.

3

Put a large frying pan or skillet on medium heat. Once heated, add the olive oil and swish around the pan surface.

4

Put a large pot of water on to boil.

5

Add carrots to the pan first. Cook for a few minutes before adding the green peppers. Once the green peppers have cooked for a few minutes, add the onions. When the onions are translucent, season with salt and pepper add the garlic.

6

Add the cooked tofu to the sauce and stir together.

7

When the water has boiled, cook the Ramen per the instructions on the package.

8

When all components are ready, mix them together and serve with red pepper flakes and fresh basil for garnish.

Thai Peanut Bowls with Tofu

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