Vegan Peanut Butter Noodles with Crispy Tofu

The combo of peanut butter and noodles might sound weird, but I am here to tell you that this is seriously one of the best pairing ever! This amazing vegan peanut butter noodles is creamy, rich and nutty, and will definitely leave you wanting for more!

If peanut butter with noodles just isn't your thing, no worries as I have a few more noodle dishes that are equally incredible and tasty, like this gochujang noodles or stir-fry rice vermicelli.

📃Notes / substitutions

• Noodles - Any kind of dried noodles will work well here. I am using dried wheat noodles, but you can choose to use soba, udon, rice noodles or even regular spaghetti. For a higher protein version, use chickpea or pulse spaghetti. Use gluten-free ones if needed.
• Tofu - Make sure to use extra-firm tofu, and do remember to press it beforehand.
• Cornstarch - Essential for helping tofu develop a crispy outer crust. Can be substitute with other starches like potato starch or tapioca starch.
• Peanut butter - Highly recommend using smooth natural peanut butter that is only made from peanuts and salt.
• Oil-free - Cook tofu on a good non-stick pan without oil, and omit sesame oil in peanut sauce. Alternatively, bake tofu in an oven preheated to 200C / 400F for 20 minutes.

Heat up a pot of water and cook noodles according to package instructions. Drain and rinse under cold water after cooking.

In the meantime, make peanut sauce by combining everything needed.

Combine together salt and cornstarch. In a zip top bag, place in tofu along with the cornstarch mixture. Toss until tofu is well coated.

Heat up a tablespoon or so of neutral tasting oil in a medium cast-iron / non-stick skillet on medium high heat. Place tofu in a layer and cook for 3-4 minutes on each side, until most sides are golden brown. Set aside.

Add in another ½ tablespoon of oil back into the pan. Saute garlic for 1-2 minutes, before adding in cabbage and carrot. Cook for 3-4 minutes until veggies have softened, stirring frequently.

Toss in peanut sauce along with cooked noodles. Toss until everything is well combined. Remove from heat, top it with tofu cubes and enjoy!

✔Helpful tips

• Drain and press your tofu - This step is key in making crispy tofu. You can either press them using a tofu press, or just by stacking something heavy on top. Check out this post on how to press tofu for a more detailed instructions.
• Use natural smooth peanut butter - Those kinds that are only made from peanuts and sometimes with the addition of salt. This is because they are runnier when compared to conventional ones.
• Slightly undercook noodles - Noodles that are overcooked tend to be clumpy and stick together easily. I usually cook them a minute less than the suggested cooking time on the package. They should be al dente and still have some chew to them.
• Rinse noodles under cold water immediately after cooking - This cool them down to stop them from further cooking.

✨Variations

• Feel free to use any veggies you have on hand in place of cabbage and carrot. You can add up to 4 cups of it. Some that works particularly well include mushroom, bell peppers, snap peas, broccoli and cauliflower. I also love to throw in some shelled edamame.
• Switch pan-fried tofu with other plant based protein source. Some of my personal favorite includes seitan, tempeh and vegan chicken tender slices.
• For a lower carb version, swap noodles with zucchini noodles, spaghetti squash or sweet potato noodles.
• To make peanut noodles with tofu lower in fat and calories, you can rehydrate ⅓ cup of peanut butter powder with ¼ cup of water and use it in place of peanut butter.
• Vegan peanut butter noodles can be eaten both warm or cold. For the cold version, you can skip cooking your veggies and toss them with cooked noodles in peanut sauce, before topping with tofu.

🍜How to serve

Although this peanut noodles with tofu is pretty satisfying and hearty on its own, you can definitely pair it with some additional toppings or side dishes.

• Top it with some extra raw veggies like shredded cabbage, julienned bell peppers and bean sprouts.
• Side dishes like tofu satay skewers, Thai quinoa salad or tofu rice paper rolls pairs beautifully with this recipe.
• Pair it alongside some steamed or roasted veggies to get in some extra greens.
• Sprinkle on some chopped roasted peanuts or sesame seeds to give this dish extra flavor and texture.

❄Storage tips

For cooked vegan peanut butter noodles, it can be refrigerated for 3-4 days in a sealed container. You can either reheat it on stove or in the microwave, but do add a splash of water to thin if the mixture appears to be dry.

As for peanut sauce, it can be kept in the fridge for up to a week, and can even be frozen for up to a month. Hence, I do recommend batch-making the sauce. It not only will work in this recipe, but can also be used as a salad dressing or in stir-fries.