Peanut tofu noodle boxes

AI-generated serving illustration; the recipe has not been kitchen-tested.

Ingredients

• 800 g Firm tofu
• 240 g Wholewheat noodles, dry
• 300 g Carrot
• 300 g Red cabbage
• 60 g Peanut butter
• 30 ml Reduced-salt soy sauce
• 2 whole Lime
• 15 ml Olive oil

Quantities scale with servings; cooking times may change for larger batches. Dry grains and raw meat weights are specified.

Make it

1. Pat the tofu dry, cut into cubes and cook in the oil in a non-stick pan for 10–12 minutes, turning occasionally.
2. Cook noodles according to the packet. Drain and rinse if serving cold. Finely slice the cabbage and grate the carrots.
3. Whisk peanut butter, soy sauce and lime juice with warm water until pourable.
4. Divide noodles, tofu and vegetables into four portions. Keep sauce in a separate small container and combine when serving.

Allergens & nutrition

Peanut, soy, wheat. Not suitable for people with these allergies.

Nutrition is a rounded planning estimate per serving, including listed ingredients. Brands, substitutions and cooking losses change the result. Optional additions are excluded. This recipe concept has not yet been kitchen-tested.

Refrigerate or freeze promptly in shallow containers. Follow our safe batch-cooking guide and Health Canada’s cooking-temperature guidance.