This recipe features chewy noodles, veggies, and crispy tofu tossed in a rich and flavorful peanut sauce. A crowd-pleaser, this peanut noodles with tofu will impress even picky eaters! Simple to prepare and is ready in 40 minutes.
Other than this peanut noodles, I also love making other stir-fry noodles noodles recipes like my peanut rice noodles and vegan japchae for a quick weekday dinner.
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 pairings ever! These amazing vegan peanut butter noodles are creamy, rich, and nutty and will definitely leave you wanting more!
Although it is great on its own, I love pairing it with vegetable side dishes such as cabbage curry or soy sauce green beans to get more veggies!
💚Why you will love this recipe
- Creamy, comforting, and rich in flavor
- Highly customizable - Feel free to use any veggies or noodles you have on hand
- A great lunchbox meal that can be served hot or cold
- Nutritious, packed with protein, and high in fiber!
🥜What you will need
📃Ingredients notes and substitutions
- Noodles - I am using Chinese wheat noodles, but feel free to use other noodles like ramen, udon, or soba. To make this recipe gluten-free, use rice-based noodles (such as pad Thai noodles).
- Tofu - Use extra-firm or firm tofu that has been drained and pressed beforehand. I highly recommend using a tofu press. (or, you could use chunks of vegan chicken breast!)
- Cornstarch - Essential for helping tofu develop a crispy outer crust. Hence, I DO NOT recommend skipping it.
- Veggies - Feel free to use any vegetables you like. Bell peppers, mushrooms, snap peas, and baby corn are some that work in this recipe.
- Peanut butter - I am using smooth, natural peanut butter, but conventional peanut butter (smooth or crunchy) can be used too.
- Maple syrup - This can be substituted with another liquid sweetener like agave syrup or honey.
🔪How to make
Cook noodles according to package instructions. Then, drain and rinse them under cold water.
In the meantime, make peanut sauce by combining everything needed.
Add tofu cubes along with salt and cornstarch into a container. Place the lid on and toss until tofu cubes are well coated.
Pan-fry tofu on each side for 2-3 minutes or until most sides are golden. Set aside.
In the same pan, add more oil and fry garlic.
Then, add cabbage and carrot. Stir-fry for 3-4 minutes.
Toss in peanut sauce along with cooked noodles. Mix until everything is well combined.
Remove from heat and top with cooked tofu. Your peanut noodles with tofu are ready to be served.
✔Helpful tips
- Do not overcook noodles - Noodles should be al dente and still have a slight bite. If your noodles are too soft, they might turn mushy when added to the pan.
- Rinse noodles after cooking - This halts the cooking process and prevents noodles from clumping together.
- Adjust peanut sauce to liking - Before adding peanut sauce to noodles, give it a taste, adding more seasonings if needed. For instance, add more soy sauce for saltiness or maple syrup for sweetness.
- Batch-make peanut sauce - It is a handful condiment to have on hand and can be added to stir-fries, used as a dressing, or dip rice paper rolls. Peanut sauce can be refrigerated for a week.
- Serve hot or cold - If you prefer cold noodles, I recommend chilling them in the fridge for 1-2 hours before serving your tofu peanut noodles.
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❄Storing leftovers
Peanut noodles can be refrigerated in an airtight container for 4-5 days. When ready to enjoy, simply add a splash of soy sauce or water to loosen the noodles. The noodles will tend to clump, but the flavors will still be amazing.
Heat it in a pan or microwave if you prefer to enjoy it warm.
❔Commonly asked questions
Most restaurant versions of peanut noodles are often not gluten-free due to the use of wheat noodles. However, several customizations can be made to make gluten-free peanut noodles.
Use rice-based noodles (such as pad Thai noodles) instead of wheat noodles. You will also want to choose a gluten-free brand of soy sauce.
As peanut butter is the main ingredient in peanut sauce, peanut noodles have a distinct nutty flavor and creamy mouthfeel. It also has a balance of savory, sweet, and tangy flavors and can be mildly spicy due to the addition of chilies.
A variety of garnishes can be used to top peanut noodles. Some great options include chopped peanuts, green onion, cilantro leaves, and chili flakes.
Lighter vegetable dishes, such as a simple stir-fry or side salad, perfectly complement the bold flavors of peanut noodles. Asian sides such as dumplings, wontons, and egg rolls also go well with this dish.
🍽More Asian vegan dinners
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📖 Recipe
Creamy Peanut Noodles with Tofu
Ingredients
- 8 oz wheat noodles or ramen, udon, soba, rice noodles (225g)
For peanut sauce
- ⅓ cup peanut butter smooth or crunchy
- 3 tablespoons soy sauce or tamari (use gluten-free if needed)
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons maple syrup or other liquid sweetener
- 2 teaspoons sesame oil
- 1 teaspoon chili powder optional
Other ingredients
- 1 14 oz block extra firm tofu pressed and drained (400g)
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 3 cloves garlic minced
- 3 cups shredded cabbage
- 1 medium carrot julienned
Instructions
- Heat a pot of water and cook noodles according to package instructions until al dente. Drain and rinse under cold water. Set aside for later use.8 oz wheat noodles
- In the meantime, make peanut sauce by combining all ingredients. Give it a taste, adding more seasonings if needed.⅓ cup peanut butter, 3 tablespoons soy sauce, 1 ½ tablespoons rice vinegar, 1 ½ tablespoons maple syrup, 2 teaspoons sesame oil, 1 teaspoon chili powder
- Add tofu cubes, cornstarch, and salt into a container. Place the lid on, and toss until tofu cubes are well coated.1 tablespoon cornstarch, ½ teaspoon salt, 1 14 oz block extra firm tofu
- Heat a tablespoon of neutral-tasting oil in a medium cast-iron/non-stick skillet on medium-high heat. Place tofu in a layer and cook on each side for 3-4 minutes until most sides are golden brown. Set aside.
- Add another ½ tablespoon of oil to the pan. Fry garlic for 1-2 minutes, or until fragrant.3 cloves garlic, 3 cups shredded cabbage, 1 medium carrot
- Add carrot and cabbage. Fry for 3-4 minutes or until they are tender yet crisp.
- Add peanut sauce and noodles to the pan. Toss and fry until everything is hot.
- Remove from heat, then stir in cooked tofu. Your noodles are ready to be served.
Notes
- Do not overcook noodles - Noodles should be al dente and still have a slight bite. If your noodles are too soft, they might turn mushy when added to the pan.
- Batch-make peanut sauce - It is a handful condiment to have on hand and can be added to stir-fries, used as a dressing, or dip rice paper rolls. Peanut sauce can be refrigerated for a week.
- Serve hot or cold - If you prefer cold noodles, I recommend chilling them in the fridge for 1-2 hours before serving your tofu peanut noodles.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Erin says
Wonderful blend of flavors. Brought it to a potlocuk, it was a hit and several people asked for the recipe.
clara says
moment of silence for people allergic to peanuts because this recipe is DELICIOUSSSS
Kathy F says
Can the tofu be air fried instead of stove top fried in oil? Thank you.
Meesha says
Yes! You could cook them in the air fryer at 180C/350F for 10-15 minutes, or until they are golden.😊
Shellie says
This sounds delicious. Do you think it would work with bean threads?
Meesha says
Yes, I think it will work!😁
Carol says
1239mg sodium per serviing. How can we maintain flavor and lessen sodium content?
Meesha says
You can use low sodium soy sauce in place of regular soy sauce, and reduce the amount used to coat the tofu by half. Hope this helps!