I used to get pad Thai for work lunches sometimes.
Without fail, Thai takeout left me feeling sluggish and it was WAY TOO MUCH food for me.
So naturally, I set out to create an easy version I could make at home, like this no-reheat Thai tofu bowl. Note that this recipe is vegan/vegetarian, but the photos are from the chicken version.
The peanut sauce MAKES this dish. The rest? You can change. Here’s how:
Not a fan of carrots or zucchini?
- Try bell peppers, sugar snap peas, peas, radishes or cabbage
Not into tofu?
- You could use edamame or tempeh if you’re not into tofu. Please make sure that you read the package for cooking instructions if using edamame! You don’t need to marinate it, but you can if you want!
- Want to make the chicken version? Check it out here.
How to drain tofu:
What about the noodles?
- This dish would work with any pasta of your choice, but rice noodles give it more of a Thai flavor and texture.
- I wouldn’t use rice or quinoa in this meal, but you technically could!
Allergic to peanut butter?
- I would try this with sun butter to replace the peanut butter in the sauce. You may have to heat up the sun butter to make it easier to mix into the sauce.
Storage and reheating notes for this No-Reheat Thai bowl:
This meal lasts in the fridge for up to four days. I didn’t test it in the freezer, but you’re welcome to! You don’t have to reheat this meal as it’s excellent cold, but if you did it’s best to reheat it in the microwave or on the stove.
If you end up making this no-reheat Thai tofu bowl, send me a DM on Instagram @workweeklunch.
No-Reheat Thai Tofu, Zucchini and Carrot Bowls
- 2 lime one for juicing, one for garnishes
- 1/2 cup soy sauce
- 1 TBSP brown sugar or agave
- 14 oz package of firm tofu drained and chopped into cubes
- 1/2 cup soy sauce
- 1/4 cup nut butter
- 1 TBSP sriracha optional, if you like heat
- 1 TBSP rice vinegar
- 1 tsp sesame oil
- 2 tsp agave, maple syrup or honey add more as needed
- 6 oz rice noodles or any pasta
- 1 zucchini sliced into long strips (or spiralized)
- 2 cups shredded carrots (can just use whole carrots, chopped)
- 3/4 cup green onion chopped
- 2 TBSP olive oil or coconut oil
- salt and pepper to taste
- Mix juice from lime, soy sauce and brown sugar together (taste to adjust) and pour the mixture in a zip top bag with the tofu. Set aside.
- Prepare the peanut sauce by adding all the ingredients to a bowl. Mix, taste and adjust flavors to your preference. Set aside.
- Cook rice noodles/pasta according to the package.
- Add 1 TBSP oil to a large skillet (non-stick is best for this!) over medium heat, followed by the tofu. Cook for 7-10 mins, stirring frequently until it looks a little crispy on the edges. Remove from pan and set aside.
- Add remaining oil to the skillet, followed by the zucchini, carrots and 1/2 of the green onions. Add salt and pepper to taste. Cook for about 5 mins, stirring, until tender-crisp.
- Add the cooked tofu, noodles and 1/2 of the peanut sauce to the skillet (reserve the rest). Reduce heat and toss to combine well.
- Divide the noodle mixture into three containers. Garnish with remaining green onion and a lime wedge. The remaining sauce should be stored in smaller containers or one larger one to be added to the meal right before eating (this helps get the noodles unstuck, if that happens).