Peanut-Chili Oil Noodles with Shredded Tofu
Peanut-Chili Oil Noodles with Shredded Tofu
Ingredients
For the Shredded Tofu
- 1 pound extra-firm tofu, pressed and shredded
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Peanut-Chili Oil Sauce
- 1/2 cup creamy peanut butter
- 3 tablespoons chili oil with crisp
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/4 cup water, or more, as needed
For the Noodles and Assembly
- 12 ounces ramen noodles, or other preferred noodles
- 3 green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Press the extra-firm tofu for at least 30 minutes to remove excess water. You can do this by wrapping it in paper towels or a clean kitchen towel and placing a heavy object on top.
⏱️ 5 min
- 2
While the tofu is pressing, prepare the peanut-chili oil sauce. In a medium bowl, whisk together the creamy peanut butter, chili oil, soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic. Gradually add the water, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and pourable but not too thin. Set aside.
⏱️ 10 min
- 3
Once the tofu is pressed, shred it using a box grater or crumble it finely with your hands. In a bowl, toss the shredded tofu with 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, garlic powder, and black pepper.
⏱️ 5 min
- 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the seasoned shredded tofu and cook, stirring occasionally, for 8-10 minutes, or until golden brown and slightly crispy. Remove from heat and set aside.
⏱️ 10 min
- 5
Bring a large pot of salted water to a rolling boil. Add the ramen noodles and cook according to package directions until al dente. Drain the noodles and rinse briefly with cold water to prevent sticking, then drain thoroughly again.
⏱️ 5 min
- 6
In a large bowl, combine the drained noodles with the prepared peanut-chili oil sauce. Toss well to ensure the noodles are evenly coated. Add the cooked shredded tofu and toss gently to combine.
⏱️ 5 min
- 7
Divide the noodles and tofu among four serving bowls. Garnish generously with sliced green onions, chopped roasted peanuts, and sesame seeds. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut-Chili Oil Noodles with Shredded Tofu
For the Shredded Tofu
- 1 pound extra-firm tofu, pressed and shredded
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Peanut-Chili Oil Sauce
- 1/2 cup creamy peanut butter
- 3 tablespoons chili oil with crisp
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/4 cup water, or more, as needed
For the Noodles and Assembly
- 12 ounces ramen noodles, or other preferred noodles
- 3 green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Press the extra-firm tofu for at least 30 minutes to remove excess water. You can do this by wrapping it in paper towels or a clean kitchen towel and placing a heavy object on top.
⏱️ 5 min - 2
While the tofu is pressing, prepare the peanut-chili oil sauce. In a medium bowl, whisk together the creamy peanut butter, chili oil, soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic. Gradually add the water, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and pourable but not too thin. Set aside.
⏱️ 10 min - 3
Once the tofu is pressed, shred it using a box grater or crumble it finely with your hands. In a bowl, toss the shredded tofu with 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, garlic powder, and black pepper.
⏱️ 5 min - 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the seasoned shredded tofu and cook, stirring occasionally, for 8-10 minutes, or until golden brown and slightly crispy. Remove from heat and set aside.
⏱️ 10 min - 5
Bring a large pot of salted water to a rolling boil. Add the ramen noodles and cook according to package directions until al dente. Drain the noodles and rinse briefly with cold water to prevent sticking, then drain thoroughly again.
⏱️ 5 min - 6
In a large bowl, combine the drained noodles with the prepared peanut-chili oil sauce. Toss well to ensure the noodles are evenly coated. Add the cooked shredded tofu and toss gently to combine.
⏱️ 5 min - 7
Divide the noodles and tofu among four serving bowls. Garnish generously with sliced green onions, chopped roasted peanuts, and sesame seeds. Serve immediately.
⏱️ 5 min