Silky Peanut-Ginger Tofu Noodle Bowls
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Silky Peanut-Ginger Tofu Noodle Bowls

Silky Peanut-Ginger Tofu Noodle Bowls

with Linguine and Veggies

Peanut butter lovers, rejoice! The nutty aroma and subtle creaminess of peanut butter boost this deeply delicious sauce that we're using to coat slurpy noodles and crisp vegetables.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

1 unit


(Contains Soy)

170 g


(Contains Wheat)

170 g

Vegetable Mix

½ unit

Red Onion

28 g

Peanuts, chopped

(Contains Peanuts)

4 tbsp

Ginger-Garlic Puree

(Contains Soy, Wheat)

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

1.5 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


(Contains Milk)

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories970 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate128 g
Sugar38 g
Dietary Fiber9 g
Protein35 g
Cholesterol15 mg
Sodium1900 mg
Trans Fat0.3 g
Potassium600 mg
Calcium300 mg
Iron6.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl



Before starting, wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, cut any large broccoli florets into bite-sized pieces.Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.

Toast peanuts and make sauce

Heat a large non-stick pan over medium heat.When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer peanuts to a plate.Add peanut butter and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk until smooth. Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine.

Cook linguine

Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.

Cook veggies

Meanwhile, heat the same pan (from step 2) over medium-high.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.Add onions, vegetable mix and 2 tbsp (4 tbsp) water. Season with half the garlic salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender-crisp, 3-4 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.Carefully wipe the pan clean.

Cook tofu

Reheat the same pan over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Cook, stirring often until crispy, 5-6 min. Season with remaining garlic salt, remaining beef stock powder and pepper. Stir to mix.Add sauce mixture. Bring to a simmer. Cook, stirring often, until sauce is warmed through and fragrant, 1 min.

Finish and serve

Add linguine and veggies to pan with sauce. Season with salt and pepper, then toss to combine.Cook, stirring occasionally, until linguine and veggies are warmed through, 1-2 min. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.) Divide linguine and any remaining sauce in the pot between plates.Sprinkle peanuts over top.

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