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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Purple Carrot🔄 Availability checked weekly
Nutrition per serving
Protein20% · 41g
Carbs25% · 53g
Fat55% · 51g
5.1g
Protein / 100 cal
Per serving, as packaged by Purple Carrot. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
54th pctl
More protein than 54% of 1,474 meals
Protein density
5.1g /100cal
Leaner than 60% of meals
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ High-Protein✓ High Fiber✓ Vegan
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
wildwood
garlic
fresh ginger
peanut butter
tamari
coconut sugar
sesame oil
chili garlic sauce
zucchini
carrots
coconut chips
vegetable oil
How to make it
1
Prepare the tofu: Drain the tofu and pat dry with paper towels. Cut the tofu into 1 inch cubes.
2
Mix the peanut sauce: Peel and mince garlic. Peel and mince just 2 tsp ginger. In a medium bowl, whisk together the minced garlic and ginger, peanut butter, tamari, coconut sugar, sesame oil, as much of the chili garlic sauce as youu2019d like, and 3 tbsp warm water.
3
Make the zoodles: Trim the zucchini and slice into thin planks lengthwise, about u00bc inch thick. Stack and cut into thin strips to make the zoodles. Peel the carrot and then continue to peel lengthwise to create noodles with your peeler. Chop the cilantro leaves and stems.
4
Crisp the tofu: Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and cook until crispy in places, about 3 to 5 minutes. Add half of the peanut sauce and cook until sticky and browned in places, about 1 minute. Transfer the crispy peanut
5
Add the finishing touches: Return the skillet to medium heat and add the vegetable noodles. Add the remaining peanut sauce and gently toss. Reduce heat to medium and cook until noodles are heated through, about 3 to 5 minutes. Halve the lime and add the juice from just half the lime to the skillet, taste,
6
Serve: Divide the vegetable noodles between bowls and top with crispy peanut tofu. Sprinkle with the chopped cilantro and coconut chips. Serve with any remaining chili garlic sauce and lime wedges.
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Prepare the tofu: Drain the tofu and pat dry with paper towels. Cut the tofu into 1 inch cubes.
Step 2
Mix the peanut sauce: Peel and mince garlic. Peel and mince just 2 tsp ginger. In a medium bowl, whisk together the minced garlic and ginger, peanut butter, tamari, coconut sugar, sesame oil, as much of the chili garlic sauce as you’d like, and 3 tbsp warm water.
Step 3
Make the zoodles: Trim the zucchini and slice into thin planks lengthwise, about ¼ inch thick. Stack and cut into thin strips to make the zoodles. Peel the carrot and then continue to peel lengthwise to create noodles with your peeler. Chop the cilantro leaves and stems.
Step 4
Crisp the tofu: Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and cook until crispy in places, about 3 to 5 minutes. Add half of the peanut sauce and cook until sticky and browned in places, about 1 minute. Transfer the crispy peanut
Step 5
Add the finishing touches: Return the skillet to medium heat and add the vegetable noodles. Add the remaining peanut sauce and gently toss. Reduce heat to medium and cook until noodles are heated through, about 3 to 5 minutes. Halve the lime and add the juice from just half the lime to the skillet, taste,
Step 6
Serve: Divide the vegetable noodles between bowls and top with crispy peanut tofu. Sprinkle with the chopped cilantro and coconut chips. Serve with any remaining chili garlic sauce and lime wedges.
Peanut Tofu Ramen Bowl is a Meal Kit dish from Purple Carrot.
Ramen is a Japanese noodle dish. It is a part of Japanese Chinese cuisine. [1]
Purple Carrot delivers weekly meals across the US. For testing notes, delivery details, and how Purple Carrot compares to alternatives, read the Purple Carrot review on MealFan.
⏱️ Est. time: 40 min
🍽️ Serves: 2 servings
🌱 Vegan
⚠ Not ideal for
High-protein requirements
How to make it
Read through the recipe card and gather all ingredients before you start cooking.
Wash and prep all vegetables, chop, dice, or mince as directed on the included recipe card.
Cook proteins and main components following the step-by-step instructions included with your delivery.
Prepare any sauces, dressings, or garnishes per the recipe card.
Plate and serve immediately. Refrigerate any leftovers within 2 hours in an airtight container.
Peanut Tofu Ramen Bowl is a Purple Carrot meal
Purple Carrot delivers weekly meals across the US.
Peanut Tofu Ramen Bowl is offered by Purple Carrot. Read the full Purple Carrot review on MealFan for pricing, freshness ratings, and how Purple Carrot compares to competitors.
Is Peanut Tofu Ramen Bowl high-protein?
Peanut Tofu Ramen Bowl is tagged as High-Protein, High Fiber, Vegan on the Purple Carrot menu. For specific allergen details, refer to the card included with your delivery.
How long does Peanut Tofu Ramen Bowl take to prepare?
Peanut Tofu Ramen Bowl is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
