• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Follow Us

Chicken Created with Sketch.
  • Sign In
  • Subscribe
  • Start Here
    • About WWL
    • Press
  • Recipes
    • Top Rated
    • Baked Goods
    • Beef
    • Breakfast Meal Preps
    • College Friendly
    • Freezer Friendly
    • Gluten-Free
    • Kid-Friendly
    • No Reheat Meals
    • One Pot Meals
    • Pantry Meals
    • Poultry
    • Salads
    • Seafood
    • Snacks
    • Soup
    • Under 30 Minutes
    • Vegan
    • Vegetarian
    • Wraps & Sandwiches
  • Blog
    • Meal Prep Pro Tips
    • Cooking For Two (Or More)
    • Intuitive Eating
    • Healthy Habits
    • Kitchen & Meal Prep Essentials
    • Recipe Roundups
    • Save Money
    • Save Time
    • Sustainable Meal Prep
  • Member’s Area
  • Join The Team
    • WWL Program Recipe Submission!
    • The WWL Team

No-Reheat Thai Tofu, Zucchini and Carrot Bowls

March 25, 2019 by Talia Koren

jump to recipe
print recipe

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.

Jump to the recipe!

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.

View this post on Instagram

A post shared by Workweek Lunch | Talia Koren (@workweeklunch)

 

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.

Happy prepping!

If you end up making this no-reheat Thai tofu bowl, send me a DM on Instagram @workweeklunch.

Chicken

No-Reheat Thai Tofu, Zucchini and Carrot Bowls

Rating
4.43 from 7 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 3 servings

Ingredients

tofu marinade

  • 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

Peanut sauce

  • 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

everything else

  • 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

Instructions

  • 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).
Filed Under: Chicken, Recipes, Top Rated, Vegan Tagged With: meal prep, no reheat, recipe, thai, vegan

Primary Sidebar

Get weekly meal prep tips from me!

Eggplant Created with Sketch.
  • Home
  • Blog
  • About
  • Contact
Privacy Policy

Workweek Lunch. All rights reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with prior permission of Workweek Lunch.