Peanut Tofu Noodles
Ready in 40 minutes, these creamy peanut tofu noodles are perfect for a quick and easy vegetarian dinner idea.
-
Prep Time: 20 minutes -
Cook Time: 20 minutes
-
Total Time: 40 minutes
-
Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
Category:
Method: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
Instructions
- 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.
- 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.)
- 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.)
- Once the tofu has been pressed and cubed, add the tofu to a large bowl, sprinkle with corn starch, and toss until well coated.
- 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.
- 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.
- 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.)
- 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.
Nutrition
- Serving Size: 4 servings
- Calories: 629 calories
- Sugar: 12 grams
- Fat: 22 grams
- Carbohydrates: 91 grams
- Fiber: 6 grams
- Protein: 16 grams
Find it online: https://kaynutrition.com/peanut-tofu-noodles/
