Tofu Peanut Noodles Recipe
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.
- 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
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
- 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.
- Prepare Noodles and Broccoli: Place the instant rice noodles and chopped broccoli in a large pot. Boil water separately using a saucepan or kettle.
- 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.
- Turn Heat Low: Reduce the skillet heat to low to keep the tofu warm while you finish the other steps.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/tofu-peanut-noodles-recipe/
