Peanut Noodle Meal Prep with Crispy Tofu

Method · 10 steps

1. 1

   Press tofu 20 minutes between paper towels under a sheet pan weighted with cans - dry tofu = crispy tofu.

2. 2

   Cube pressed tofu into 3/4-inch pieces. Toss with 2 tbsp soy sauce and sesame oil; let sit 5 minutes. Sprinkle cornstarch over, gently toss to coat every face.

3. 3

   Air fry at 400 F for 14-16 minutes, shaking at 8 minutes, until deeply golden and crispy on all sides. (Or pan-fry in 2 tbsp neutral oil 10 minutes, turning.)

4. 4

   Cook soba noodles 1 minute shy of package time. Drain, rinse under cold water until cool, drizzle with 1 tsp sesame oil so they don't clump.

5. 5

   Whisk the peanut sauce: peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, ginger, garlic, chili garlic sauce. Thin with warm water 1 tbsp at a time until it coats a spoon but still pours.

6. 6

   Parallel-prep the veg: shred cabbage, carrots, slice pepper while tofu air-fries.

7. 7

   Portion 4 glass containers: 1 heaping cup noodles on the bottom, shredded cabbage and carrots next to them, red pepper on top, tofu as a pile so it doesn't touch the noodles.

8. 8

   Portion peanut sauce into 4 separate 4-oz jars (roughly 1/3 cup each). Keep sauce OFF - this recipe survives because the components stay dry.

9. 9

   Pack peanuts, cilantro, and scallions in small bags or on top of the tofu to add fresh at serving.

10. 10

    Eat cold straight from the fridge: pour sauce over, toss, top with peanuts and herbs. No reheat needed.