Silky Peanut-Ginger Tofu Noodle Bowls
with Linguine and Veggies- Soy
- Wheat
- Peanuts
- Sulphites
- Milk
- Mustard
- Sesame
- Sulphites
- Crustaceans
- Egg
- Fish
- Milk
- May contain traces of allergens
- Wheat
- Tree nuts
- Peanuts
- Soy
Peanut butter lovers, rejoice! The nutty aroma and subtle creaminess of peanut butter boost this deeply delicious tofu sauce that we're using to coat slurpy noodles and crisp vegetables.
Ingredients
1 unit
Tofu
(Contains: Soy)
170 g
Linguine
(Contains: Wheat)
170 g
Coleslaw Cabbage Mix
1 unit
Sweet Bell Pepper
1 unit
Red Onion
28 g
Peanuts, chopped
(Contains: Peanuts)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May be present: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May be present: Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)
2 unit
Peanut Butter
(Contains: Peanuts)
1 tbsp
Beef Stock Powder
(Contains: Soy, Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Wheat)
1 tsp
Garlic Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Core, then cut pepper into 1/4-inch slices
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- 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.
- 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.
- 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, bell pepper, coleslaw mix and 2 tbsp (4 tbsp) water. Season with pepper and half the garlic salt, 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.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Season with remaining garlic salt, remaining beef stock powder and pepper.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add sauce mixture. Bring to a simmer.
- Cook, stirring often, until sauce is warmed through and fragrant, 1 min.
- Add linguine and veggies to the 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.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the beef and pork mix, until golden-brown all over, 6-7 min.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's complementary flavors, though some found it too sweet; adding sriracha or adjusting seasonings can enhance the taste.
- Ease of prep: Customers found this meal quick and easy to prepare, with one noting it's a fun new dish to try at home.
- Suggestions: Consider adding green onions, cilantro, or mushrooms for extra flavor; use more peanut butter and sauce for a richer taste.
- Portions: The recipe provided ample servings, with some customers enjoying leftovers for lunch the next day.
- Vegetarian option: For a truly vegetarian version, replace beef stock powder with vegetable stock and use vegan-friendly sauces.
