Pulo Peanut Noodle Bowl

Pulo Peanut Noodle Bowl Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 45 minutes


1 x 350 g brick of firm tofu (cut into 1 inch cubes)

3 tbsp coconut oil

1/4 tsp sea salt

1/4 tsp ground black pepper

1/2 tsp cumin

300 g flat brown rice noodles (linguine style)

1 jar Pulo Kare Kare Toasted Peanut Sauce

4 tbsp tamari

1 tbsp Sriracha

1 lime, juice & zest

1 C fresh cilantro, finely chopped

3 C broccoli florets

2 C red pepper, chopped

1 1/4 C shredded carrot

1/4 C roasted & salted peanuts, roughly chopped


1Heat 1 1/2 tablespoons of coconut oil in a pan on medium heat, then add the tofu cubes, sea salt, ground black pepper, and cumin.

2Toss to coat the tofu evenly and fry for about 20 minutes. During the frying time, toss them every 2 minutes so they don’t stick and so they get crispy on all sides. Set the tofu cubes aside while you prepare the rest of the dish.

3Bring medium pot of water to a boil. Once boiling, add in the rice noodles and cook for approximately 6 to 8 minutes, or until al dente. Be sure to drain and rinse them under tap water and set them aside until the end.

4In small saucepan heated to medium-low, combine the Pulo Kare Kare Toasted Peanut Sauce with tamari, Sriracha, lime juice, lime zest, and about 1 cup of the cilantro.

5Meanwhile, in a large wok or pan, heat 1 1/2 tablespoons of coconut oil over medium heat and stir fry the broccoli, shredded carrot, and red pepper for approximately 5 minutes.

6Add half of the sauce mixture, turn the heat to medium low and cook for another 2 1/2 minutes.

7Add in tofu cubes, rice noodles, and the remaining sauce and toss to coat everything evenly. Garnish with fresh cilantro, chopped peanuts, and a lime wedge for each bowl or plate.

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