Kohlrabi Noodle Bowls with Peanut Sauce


Prep time: 
15 minutes
Cooking time: 
30 minutes


Grab whatever vegetables are lingering in the fridge. While they roast in the oven, stir together a quick batch of peanut sauce for an easy, last-minute meal


For the peanut sauce:

  • 1-inch piece of fresh ginger
  • 1 clove of garlic
  • 1/2 cup natural creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons rice vinegar or freshly squeezed lime juice
  • 3 tablespoons water, plus more as needed
  • 2 teaspoons maple syrup
  • 1 teaspoon toasted sesame oil

For the bowls:

  • 1 package extra-firm tofu
  • 1 tablespoon soy sauce or tamari
  • Coarse salt
  • Freshly ground black pepper
  • small bunch of broccoli or tender stem broccoli
  • 3 carrots
  • 10 g fresh basil leaves
  • 30 g unsalted, roasted peanuts
  • 2 spring onions
  • 2 tablespoons olive oil
  • 500 g kohlrabi, peeled
  • 160 g shelled edamame, thawed if frozen
  • 25 g unsweetened toasted coconut flakes


Make the peanut sauce:

  1. Peel and finely grate 1-inch fresh ginger and finely grate 1 garlic clove. Place in a medium bowl. Add 1/2 cup natural creamy peanut butter, 3 tablespoons soy sauce or tamari, 3 tablespoons rice vinegar or lime juice, 3 tablespoons water, 2 teaspoons maple syrup, and 1 teaspoon toasted sesame oil. Whisk until the sauce is smooth. Thin with additional water, 1 tablespoon at a time, as needed.

Make the bowls:

  1. Arrange two racks to divide the oven into thirds and heat the oven to 220°C. Line a rimmed baking sheet with parchment paper.
  2. Drain 1 package extra-firm tofu, then wrap in a few layers of paper towels and set on a dinner plate. Weigh it down with a heavy object such as a skillet, saucepan, or large can, and let drain while the oven heats.
  3. Trim the ends from the broccoli. Peel the carrots and slice on a slight diagonal into 1/4-inch-thick pieces. Coarsely chop the fresh basil and the unsalted peanuts, and thinly slice the spring onions.
  4. Tear the tofu into bite-size pieces and place on the baking sheet. Drizzle with 2 tablespoons of the peanut sauce and 1 tablespoon soy sauce, sprinkle with a pinch of salt and a few grinds of black pepper, and toss to coat. Arrange into a single layer.
  5. Roast for 15 minutes on the upper rack. Flip the tofu and roast until lighty browned, about 15 minutes more. Meanwhile, place the broccoli and carrots on a second baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and a few grinds of black pepper, and toss to coat. Arrange into a single layer and roast on the lower rack until tender and lightly browned, about 15 minutes.
  6. To make the kohlrabi noodles, peel and trim the kohlrabi and use a spiralizer to cut it into noodles.
  7. To serve, toss the kohlrabi noodles with the chopped basil, and divide among four bowls. Top with the tofu, broccoli, carrots, and shelled edamame. Drizzle with the remaining peanut sauce. Garnish with the spring onions, peanuts, and toasted coconut flakes.



Make ahead: The peanut sauce can be made in advance and refrigerated in an airtight container for up to 4 days.

Photo Credit: Jonny Hughes @jonny2love
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