Creamy Peanut Noodles with Tofu

Peanut noodles in skillet topped with chopped scallions and sesame seeds.

5 from 8 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Thai

Diet: Halal, Vegan, Vegetarian

Servings: servings

Calories: 470kcal

Author: Meesha

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

US Customary - Metric

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

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.
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.

Storing - Leftover peanut noodles can be refrigerated in an airtight container for 4-5 days. Serve it cold, or reheat it in the microwave or stove. You might need to add a splash of water or soy sauce to loosen the noodles.

Nutrition