Tofu Peanut Noodles Recipe

Introduction

Tofu Peanut Noodles offer a delightful blend of creamy peanut flavor and tender vegetables, making for a quick and satisfying meal. This recipe balances savory and tangy notes with easy-to-find ingredients, perfect for busy weeknights or casual dinners.

Ingredients

• 3 tbsp creamy peanut butter
• 3 tbsp low sodium soy sauce
• 2 tbsp lime juice
• 2 tsp freshly grated garlic
• 1 tsp freshly grated ginger
• 3.5 oz instant rice noodles
• 12 oz chopped broccoli
• 1 tbsp olive oil (or avocado oil)
• 14 oz extra firm tofu, drained and crumbled
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp toasted sesame oil

Instructions

1. Step 1: Whisk together peanut butter, soy sauce, lime juice, garlic, and ginger to create the sauce. Set aside.
2. Step 2: Place the instant rice noodles and chopped broccoli in a large pot. Boil water separately in a saucepan or kettle.
3. Step 3: Heat oil in a large skillet over medium heat. Crumble the tofu directly into the skillet and sauté until slightly browned. Season with salt, onion powder, and garlic powder.
4. Step 4: Reduce heat to low.
5. Step 5: Pour the boiling water into the pot with noodles and broccoli. Cover and let sit for exactly 2 minutes. Drain and rinse immediately with cold water to prevent sticking.
6. Step 6: Add noodles and broccoli to the skillet with tofu. Pour in toasted sesame oil and toss to coat.
7. Step 7: Pour the peanut sauce into the skillet, toss to combine, and cover with a lid. Let heat on medium-low for about 2 minutes to allow flavors to meld before serving.

Tips & Variations

• Use frozen garlic and ginger cubes or squeeze tubes to save prep time without sacrificing flavor.
• For extra crunch, garnish with chopped peanuts or toasted sesame seeds.
• Swap broccoli for snap peas or shredded carrots to vary the vegetable mix.
• Serve with scallions on top for a fresh, mild bite.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of water or soy sauce if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute rice noodles with soba, udon, or even spaghetti. Just adjust the cooking time accordingly based on the noodle type.

How do I keep the tofu from crumbling too much?

Use extra firm tofu and drain it well before crumbling. Handling it gently while cooking will help maintain some texture without breaking it into tiny pieces.

Tofu Peanut Noodles Recipe

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★★★★★

4.5 from 90 reviews

This delicious Tofu Peanut Noodles recipe combines creamy peanut sauce with tender broccoli, instant rice noodles, and crispy sautéed tofu for a quick and flavorful meal. The dish is infused with fresh garlic, ginger, and lime juice, offering a perfect balance of savory, tangy, and nutty flavors. It’s an easy-to-make, healthy vegan stir-fry ideal for a weeknight dinner.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Sauce

• 3 tbsp creamy peanut butter
• 3 tbsp low sodium soy sauce
• 2 tbsp lime juice
• 2 tsp freshly grated garlic (or frozen garlic cubes or squeeze tube)
• 1 tsp freshly grated ginger (or frozen ginger cubes or squeeze tube)

Main Ingredients

• 3.5 oz instant rice noodles
• 12 oz chopped broccoli (bite-sized pieces)
• 1 tbsp olive oil or avocado oil
• 14 oz extra firm tofu (drained and crumbled)
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp toasted sesame oil

Instructions

1. Make the Sauce: Whisk together the peanut butter, low sodium soy sauce, lime juice, freshly grated garlic, and freshly grated ginger in a bowl. Set this delicious peanut sauce aside for later use.
2. Prepare Noodles and Broccoli: Place the instant rice noodles and chopped broccoli in a large pot. Boil water separately using a saucepan or kettle.
3. Sauté Tofu: Meanwhile, heat olive or avocado oil in a large skillet over medium heat. Crumble the drained tofu directly into the hot skillet using your hands or a spatula. Allow the tofu to sauté and brown slightly for a few minutes. Sprinkle kosher salt, onion powder, and garlic powder over the tofu and stir to season evenly.
4. Turn Heat Low: Reduce the skillet heat to low to keep the tofu warm while you finish the other steps.
5. Cook Noodles and Broccoli: Pour the boiling water over the noodles and broccoli in the pot. Cover with a lid and let them soak for exactly 2 minutes without additional heat. Drain off the water using a colander and rinse immediately with cold water to prevent sticking and clumping.
6. Combine Ingredients: Add the drained noodles and broccoli to the skillet with tofu. Pour in toasted sesame oil and toss everything thoroughly to coat and separate the noodles.
7. Add Sauce and Finish: Pour the prepared peanut sauce into the skillet. Toss to blend all ingredients well. Cover the skillet with a lid and cook over medium-low heat for about 2 minutes to allow the sauce to absorb fully. Serve hot topped with scallions and sesame seeds if desired.

Notes

• Using instant rice noodles significantly reduces cooking time.
• Rinsing noodles with cold water stops the cooking process and prevents clumping.
• Adjust the amount of garlic and ginger to taste for stronger or milder flavors.
• For a nuttier taste, use natural peanut butter without added sugar.
• Adding scallions and sesame seeds as garnish adds extra flavor and texture.
• Extra firm tofu works best for sautéing without falling apart.

Keywords: Tofu Peanut Noodles, vegan dinner, quick stir fry, peanut sauce noodles, instant rice noodles, tofu recipes