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Thai Peanut Crunch Box

Name: Thai Peanut Crunch Box
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 4 cups dry TVP chunks; 7 oz rice noodles; 2 cups vegetable broth, boiling; 2 tbsp soy sauce; 1 tbsp toasted sesame oil; 4 cups coleslaw mix; 1 bell pepper, thinly sliced; 1 cup shelled edamame, thawed; ¼ cup roasted peanuts, roasted, crushed; ¼ cup cilantro; ¼ cup peanut butter; 3 tbsp lime juice; 1 tbsp soy sauce; 1 tbsp maple syrup; 2 tsp sriracha; ¼ cup water, warm

TVP chunks turn into chewy, meaty bites when they're rehydrated and seared, and they soak up the peanut-lime sauce like a sponge. Pile them on rice noodles with a crunchy slaw and crushed peanuts. It's the cheapest box on the list and one of the best.

Hands-on: 30 min
Hands-off: 10 min
Total: 40 min
Dishes: 3

39gprotein622cal75gcarbs19gfatper serving · $2.67

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Ingredients

How many days are you prepping?

Best within 4 days, so 3 or 4 boxes is the sweet spot.

Your protein

TVP chunks (dry)

4 cups dry · as written

39 g protein · 622 cal

per serving

Use two, like half tofu and half chickpeas, or finish a package and make up the rest.

Prep: Big TVP pieces turn chewy and meaty, like chicken bites, once rehydrated. Squeeze them well so they brown and soak up sauce.

How to cook TVP chunks perfectlyMasterclass →

Base

For the chunks

Crunchy slaw

Peanut-lime sauce (pack separately)

Method

1
Pour the boiling broth over the TVP chunks and let them soak 10 minutes, then drain and squeeze out as much liquid as you can.
2
Cook the noodles per the package, rinse under cold water and toss with a drop of sesame oil so they don't stick.
3
Sear the TVP chunks in the sesame oil over medium-high until browned at the edges, then add the soy sauce and toss until it's absorbed.
4
Whisk the peanut butter, lime, soy sauce, maple, sriracha and warm water into a smooth sauce.
5
Divide the noodles, slaw, pepper, edamame and TVP chunks between 4 boxes. Top with crushed peanuts and cilantro. Pack the sauce on the side.