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Edamame Noodles Buddha Bowl

Crispy tofu, fresh veggies and delicious sauce with a spicy kick.

🍽 Serves 3-4

🕘 25-30 minutes


  • 1 pack extra firm tofu

  • 1 pack edamame noodles Trident


  • 1 Tbsp soy sauce

  • 1 Tbsp sweet soy sauce

  • ½ tsp garlic powder

  • ½ tsp ground black pepper


  • 1/3 cup cornflour

Peanut sauce:

  • 4 Tbsp crunchy peanut butter

  • 2 cm grated ginger

  • 2 cloves of garlic (minced)

  • 1 Tbsp sesame oil

  • 2 Tbsp soy sauce

  • 1 Tbsp chili paste

  • 2 tbsp apple cider vinegar

  • 1 Tbsp maple syrup

  • 2-3 Tbsp of water

  • 1 cup chopped cucumber

  • 1 cup carrot sticks

  • ¼ cup of oil for frying

  • Fresh mint and basil to serve


  1. Prepare all the ingredients. Press the tofu. Cut vegetables.

  2. To make the marinade, in a medium bowl, combine all the ingredients for the marinade.

  3. Place cornflour in a medium bowl.

  4. Cut the tofu into 1 cm cubes and place it in the marinade and mix well

  5. Move marinated tofu into cornflour and mix to make sure it’s covered evenly.

  6. Cook the noodles according to the packaging.

  7. In a large frying pan, heat the oil to medium-high. Place the tofu and fry on each side until golden.

  8. In the meantime, prepare the peanut sauce: place all the ingredients in a medium bowl and mix well until fully combined.

  9. Assemble the bowl. Place the noodles, add carrots, cucumbers, and fried tofu. Pour the sauce and garnish with fresh mint and basil.

  10. Enjoy! 😊


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