This tofu and edamame bowl is incredibly delicious and satisfying—you might find yourself going back for seconds! While some might call it a tofu Buddha bowl, it’s not quite that, nor is it a traditional Vietnamese noodle bowl since I’ve paired it with peanut sauce instead of fish sauce. Regardless, I know you’ll love it as much as I do!
This post is sponsored by Best Food Facts.
The ingredient list might seem long, but don’t worry—feel free to swap in your favorite vegetables or herbs. You can also prep everything in advance and store it in meal prep containers for quick, filling lunches throughout the week.
Recently, I had the amazing opportunity to visit Des Moines, Iowa, where I toured a soybean farm, explored the World Food Prize Hall of Laureates, and visited the National Pork Board. There, I learned all about soybeans and even got to cook with them!
I especially loved learning about the World Food Prize, which is awarded to individuals who advance efforts to fight hunger and innovate in food and agriculture. Did you know the World Food Prize Foundation, based in Des Moines, oversees this incredible initiative?
If you’ve never visited a farm, I highly recommend it! It’s a great experience for both adults and kids. There’s so much to learn from our nation’s farmers, and we owe them a lot. Farmers feed the world, and whether you buy organic produce or not, your choices impact family farms everywhere. In fact, 97% of farms in the U.S. are family-owned—a fact that truly amazed me and one I wish more people knew.
Through my work with *The Little Kitchen*, I’ve had the privilege of visiting farms across the country—from Maryland to Iowa, Idaho, California, Minnesota, and beyond. Meeting farmers is always awe-inspiring. Every farmer I’ve met is deeply committed to sustainability—it’s a way of life for them.
As a Vietnamese-American, I grew up eating tofu and soy sauce regularly. While some believe tofu is just for vegetarians or vegans, that’s not true! I’m a meat eater, and I love tofu. My mom often cooked tofu alongside meat in the same dish. Soy sauce is a staple in my cooking, and I use it all the time—especially at sushi restaurants. I also love that edamame is so easy to find in the freezer section of my local grocery store.
This tofu noodle bowl reminds me of Vietnamese spring rolls but served in a bowl, complete with peanut sauce!
### Tips for Preparing the Bowl:
1. **Press the tofu** to remove excess moisture. You’ll be surprised how much liquid comes out! After pressing, pat it dry with a paper towel, cut it into cubes, and coat it in a cornstarch mixture.
2. **Prepare the edamame** by following the instructions on the package—it’s quick and easy in the microwave.
3. **Make air-fried tofu** using my air-fried tofu recipe. It’s one of my favorite ways to cook tofu!
4. **Prep your veggies** just like you would for spring rolls.
5. **Make the peanut dressing**, which is inspired by my mom’s peanut sauce recipe but adjusted to work as a salad dressing.
### More Tofu Recipes to Try:
– **Tofu Tacos**
– **Tofu and Avocado Spring Rolls**
– **Vegetarian Dumplings**
**Disclosure:** This post is sponsored by Best Food Facts. I only partner with brands I love and always share my honest opinions.
