Peanut Tofu Noodles

Ready in 30 minutes and packed full of vegetarian protein, these peanut tofu noodles are a satisfying meal perfect for a healthy weeknight dinner. The combination of crispy tofu, creamy peanut sauce, and crunchy veggies ensures every bite is full of flavor.

I don’t mean to be dramatic, but these spicy peanut noodles with tofu are so tasty, I’m confident they can turn a tofu-skeptic into a tofu-lover. The combination of sweet and salty flavors and tender and crunchy textures hits every taste bud.

Plus, this peanut sauce recipe is super versatile and can be used on other noodle or stir-fry recipes if desired. In fact, you can make a double or triple batch of the sauce and store it in an airtight container or jar in the fridge or freezer for days to come.

Why You’ll Love It

• Quick and Easy – This 30-minute recipe is perfect for a weeknight meal.
• Full of Fiber – The combination of tofu and veggies gives these peanut tofu noodles 6 grams of fiber per serving.
• Vegetarian – These spicy peanut noodles with tofu are full of plant-based ingredients, making them a healthy dish everyone can enjoy.

Ingredients + Substitutions

• Tofu – To add some plant-based protein to this creamy peanut noodles recipe. The recipe calls for extra firm tofu; however, firm and medium tofu will also work, but silken tofu is not recommended.
• Rice Noodles – I opted to use brown rice noodles, but soba noodles, udon noodles, and ramen noodles will also work well.
• Peanut Butter – To flavor the peanut sauce and add some protein and fat. You can use crunchy or creamy peanut butter.
• Soy Sauce – To flavor the peanut sauce. I used regular soy sauce, but you can use low-sodium soy sauce if preferred.
• Chili Paste – To add some spice to the peanut sauce, although it’s optional. You can use chili garlic sauce, gochujang, sambal, or sriracha, or add some red pepper flakes instead.
• Sesame Oil – To add some healthy fats and cook the tofu. Peanut oil, coconut oil, and olive oil will also work.
• Honey – To add a hint of sweetness to the peanut sauce, maple syrup and brown sugar will also work.
• Lime Juice – To balance the acidity in the peanut sauce, rice vinegar will also work well.
• Corn Starch – Although optional, it helps to make the crispy tofu. Potato flour, tapioca flour, and arrowroot powder will also work.
• Veggies – A combination of green onions, carrots, bell pepper, and bok choy to add some fiber and micronutrients. That said, you can use any crunchy veggies you like; broccoli florets, snap peas, snow peas, cabbage, baby corn, and water chestnuts would all work well. You can also use frozen veggies, see the notes section of the recipe card for details.
• Garlic and Ginger – To flavor the sauce. I used fresh ginger and garlic, but you can use ground ginger and garlic powder if preferred. See the notes section of the recipe card for details.
• Peanuts – To add a crunchy topping, although optional.
• Cilantro – To add some freshness, although optional.

Serving Suggestion

These creamy peanut noodles with tofu are a well-balanced meal complete with vegetarian protien, carbohydrates, fiber, and fats. It can be enjoyed as is or adapted to suit your personal calorie or macro needs, for example:

• To make it higher in protein, add an extra 1/2 block of firm tofu.
• To make them lower in fat, use low-fat peanut butter.
• To make them higher in fiber, add extra veggies.
• To make it lower carb, swap the rice noodles for zucchini noodles.

More Tofu and Noodle Recipes:

• Tofu Noodle Stir Fry
• Spicy Peanut Chicken Noodles

Peanut Tofu Noodles

Author: Stephanie Kay

Ready in 40 minutes, these creamy peanut tofu noodles are perfect for a quick and easy vegetarian dinner idea.

• Author: Stephanie Kay
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop

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Ingredients

• 12 ounces rice noodles
• 1 block (14 ounces) extra-firm tofu
• 3 tablespoons cornstarch
• 2 tablespoons sesame oil
• 2 green onions, sliced, white parts only
• 1 carrot, peeled and julienned
• 1 bell pepper, seeded and julienned
• 1 baby bok choy, thinly sliced

Peanut Sauce:

• 1/4 cup natural peanut butter
• 1/4 cup soy sauce
• 1 tablespoon chili paste (optional)
• 1 tablespoon honey
• 2 tablespoons lime juice (about 1 lime)
• 2 tablespoons cold water
• 2 cloves garlic, grated or minced
• 1-inch fresh ginger root, grated or minced

To Serve (optional):

• Peanuts, chopped
• Cilantro, roughly chopped
• Green onions, thinly sliced
• Sesame seeds
• Limes, cut into wedges

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Instructions

1. Begin by pressing and draining the tofu. Remove the tofu from the packaging and place it between two pieces of paper towel, or wrap it in a tea towel and place it on a cutting board. Set something heavy on top, like a cast-iron skillet, and allow it to sit for at least 10 minutes to remove excess moisture. Once pressed, unwrap the tofu from the towel or paper towel, place it on a cutting board, and cut it into even bite-size cubes.
2. In a small bowl, prepare the sauce: add the peanut butter, soy sauce, chili paste, honey, lime juice, water, garlic, and ginger, and whisk until smooth, then set aside. (Optional: For a creamier sauce, you can add the mixture to a small food processor or blender and purée until smooth.)
3. Bring a large pot of water to a boil. Once boiling, add rice noodles and cook as per package instructions until tender. While the noodles are cooking, scoop up 1/4 cup of noodle water and set it aside. (If the noodles are quick-cooking, wait to cook them until you stir-fry the veggies.)
4. Once the tofu has been pressed and cubed, add the tofu to a large bowl, sprinkle with corn starch, and toss until well coated.
5. In a large skillet or pan, warm the sesame oil, then add the cubed tofu, working in batches to not overcrowd the pan, and cook for about 1-2 minutes per side until lightly golden brown on all sides. Once cooked, transfer the cooked tofu to a plate and set aside.
6. In the same pan used to cook the tofu, add the green onion (white parts only), carrots, and bell pepper, and bok choy to the pan and cook for 3-4 minutes until tender.
7. Once the vegetables are cooked, return the tofu cubes to the pan, add the cooked noodles, cover with sauce, toss gently to combine, and cook for a final 1-2 minutes until the sauce has thickened and everything is well coated. (Depending on the thickness of your peanut butter, you may need to add a couple more tablespoons of reserved noodle water to help the sauce coat the noodles.)
8. The peanut tofu noodles can be served immediately with a sprinkle of crushed peanuts, cilantro, and remaining green onions. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Frozen Veggies: Swap the fresh veggies for 3 cups of frozen stir-fry vegetables.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder.

To Use Ground Ginger: Swap the ginger root for 1 teaspoon of ground ginger.