2/3cupwater, may need more or less depending on the consistency of your peanut butter
To Assemble
1/2packagerice noodles, cooked according to package instructions
12ouncesedamame
1/2cucumber, sliced
lettuce, sliced thin
1avocado, sliced
shredded carrots
cilantro, for garnish
chopped peanuts, for garnish
Instructions
Remove tofu from packaging and press to remove excess moisture using a tofu press or placed between a plate and a cookie sheet (add canned foods for weight and pressure for pressing). Press for 20 minutes.
Pat tofu dry and cut into cubes.
In a shallow dish, mix together cornstarch, salt, pepper, garlic powder and onion powder together.
Add tofu cubes and mix together.
Make the peanut sauce by adding the ingredients together into a medium sized bowl and whisk together. You may need more or less water depending on the consistency of your peanut butter. Set aside.
Prep your vegetables for your bowl. Steam the frozen edamame according to the package instructions.
Cook the tofu in a heated skillet with a layer of vegetable oil on medium high heat. Cook for 3 to 4 minutes on each side. Or cook them in an air fryer using my air fryer tofu recipe.
Assemble the noodle bowl with rice noodles, lettuce, tofu, edamame, shredded carrots and avocado. Top bowls with cilantro and chopped peanuts. Serve with peanut dressing on the side.