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Peanut noodles in skillet topped with chopped scallions and sesame seeds.
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5 from 1 vote

Vegan Peanut Butter Noodles With Crispy Tofu

This super flavorful vegan peanut butter noodles is served with perfectly crispy pan-fried tofu! Filling, hearty yet incredibly wholesome at the same time. Quick to make and is ready in 40 minutes.
Course Main Course
Cuisine American, Thai
Diet Halal, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 470kcal
Author Meesha

Ingredients

For peanut sauce

  • cup peanut butter
  • 3 tablespoons soy sauce or tamari
  • 1 ½ tablespoons rice vinegar
  • 1 ½ tablespoons maple syrup or other liquid sweetener
  • 2 teaspoons sesame oil
  • 1 teaspoon chili powder optional

For the noodles

  • 1 14 oz block extra firm tofu pressed and drained
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 8 oz dried noodles of choice
  • 3 cloves garlic minced
  • 3 cups shredded cabbage
  • 1 medium carrot julienned

Instructions

  • Heat up a pot of water and cook noodles according to package instructions. Drain and rinse under cold water after cooking.
    8 oz dried noodles of choice
  • In the meantime, make peanut sauce by combining everything 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
  • Combine together salt and cornstarch. In a zip top bag, place in tofu along with the cornstarch mixture. Toss until tofu is well coated.
    1 tablespoon cornstarch, ½ teaspoon salt
  • 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 Saute garlic for 1-2 minutes, before adding in cabbage and carrot. Cook for 3-4 minutes until veggies have softened, stirring frequently.
    3 cloves garlic, 3 cups shredded cabbage, 1 medium carrot
  • Toss in peanut sauce along with cooked noodles and tofu. Toss until everything is well combined. Give it a taste and add more soy sauce, if needed. Remove from heat, serve and enjoy!

Notes

Oil-free version - 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.
Storing noodles - For  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. 
Storing peanut sauce - 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. 
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.

Nutrition

Calories: 470kcal | Carbohydrates: 62g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 1239mg | Potassium: 621mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2748IU | Vitamin C: 21mg | Calcium: 95mg | Iron: 3mg