Hey food lovers! Are you ready to ditch the sad desk lunches and embrace a week of vibrant, flavorful, and incredibly satisfying meals? Today, we’re diving into one of my all-time favorite meal prep champions: Spicy Peanut Tofu & Edamame Noodles! This dish isn’t just delicious; it’s a nutritional powerhouse, packed with plant-based protein, fresh veggies, and a sauce so good you’ll want to put it on everything.

I know, I know, meal prep can sometimes feel like a chore. But trust me, a little planning on a Sunday can save you so much time and stress during the busy week. And with a recipe this exciting, you’ll actually look forward to preparing it. The crispy tofu, the chewy noodles, the bright edamame, and that irresistible spicy peanut dressing – it’s a symphony of textures and flavors that will keep you energized and happy all week long!

Ingredients

For the Crispy Tofu:

• 1 (14-ounce) block extra-firm tofu, pressed and drained
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon cornstarch
• Pinch of red pepper flakes (optional)

For the Noodles & Edamame:

• 8 ounces dried rice noodles or whole wheat spaghetti
• 2 cups shelled edamame (fresh or frozen)
• 1 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro (for garnish, optional)
• 2 tablespoons sesame seeds (for garnish, optional)

For the Spicy Peanut Sauce:

• 1/2 cup creamy peanut butter
• 3 tablespoons soy sauce (or tamari)
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup or honey
• 1-2 tablespoons sriracha (adjust to your spice preference)
• 1 tablespoon fresh ginger, grated
• 1 clove garlic, minced
• 2-4 tablespoons warm water (to thin)

Instructions

1. Press & Prep Tofu: After pressing and draining your tofu, pat it very dry with paper towels. Cut into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with olive oil, soy sauce, cornstarch, and red pepper flakes until evenly coated.
2. Bake Tofu: Preheat oven to 400°F (200°C). Spread the tofu in a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Set aside to cool.
3. Cook Noodles: While tofu bakes, cook the rice noodles or spaghetti according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.
4. Cook Edamame: If using frozen edamame, cook according to package directions (usually boiling or steaming for 3-5 minutes). Drain and rinse with cold water.
5. Make the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, grated ginger, and minced garlic. Gradually add 2-4 tablespoons of warm water, whisking until the sauce reaches your desired consistency (should be pourable but not too thin). Taste and adjust seasonings if needed.
6. Combine & Assemble: In a large bowl, combine the cooled noodles, crispy tofu, edamame, shredded carrots, and sliced red bell pepper. Pour the spicy peanut sauce over everything and toss gently until all ingredients are well coated.
7. Portion for Meal Prep: Divide the noodle mixture into 4-5 individual airtight meal prep containers. This recipe is fantastic served cold, but can also be gently reheated if desired.
8. Garnish & Store: If desired, garnish each portion with fresh cilantro and sesame seeds just before serving or adding to containers. Store in the refrigerator for up to 4-5 days.