Spicy Peanut Noodles with Tofu
Spicy Peanut Noodles with Tofu
Ingredients
For the Crispy Tofu
- 1 block extra-firm tofu, 14-16 ounce, pressed and cubed into 1/2 inch pieces
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sesame oil
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce, or tamari for gluten-free
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup, or agave nectar
- 1 tablespoon sriracha, or chili garlic sauce, adjust to taste
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/4 cup water, or more, to thin
For the Noodles and Vegetables
- 12 ounces spaghetti, or linguine, or rice noodles for gluten-free
- 2 cups broccoli florets, small
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or shredded
- 3 green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Press the extra-firm tofu for at least 15 minutes to remove excess water. Cut the pressed tofu into 1/2 inch cubes. In a medium bowl, toss the tofu cubes with cornstarch, salt, and black pepper until evenly coated.
⏱️ 15 min
- 2
Heat sesame oil in a large skillet or wok over medium-high heat. Add the coated tofu cubes in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
⏱️ 7 min
- 3
While the tofu cooks, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, grated fresh ginger, minced garlic, and 1/4 cup of water until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 5 min
- 4
Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package directions until al dente. During the last 2-3 minutes of cooking, add the broccoli florets to the boiling water with the noodles to blanch them.
⏱️ 10 min
- 5
Drain the noodles and broccoli, reserving about 1/2 cup of the pasta cooking water. Return the noodles and broccoli to the empty pot.
⏱️ 2 min
- 6
Add the thinly sliced red bell pepper, julienned carrots, crispy tofu, and peanut sauce to the pot with the noodles and broccoli. Toss everything together until the noodles and vegetables are thoroughly coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
⏱️ 3 min
- 7
Serve the spicy peanut noodles immediately. Garnish each serving with sliced green onions, chopped roasted peanuts, and a sprinkle of sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Noodles with Tofu
Ingredients
For the Crispy Tofu
- 1 block extra-firm tofu, 14-16 ounce, pressed and cubed into 1/2 inch pieces
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sesame oil
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce, or tamari for gluten-free
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup, or agave nectar
- 1 tablespoon sriracha, or chili garlic sauce, adjust to taste
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/4 cup water, or more, to thin
For the Noodles and Vegetables
- 12 ounces spaghetti, or linguine, or rice noodles for gluten-free
- 2 cups broccoli florets, small
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or shredded
- 3 green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Press the extra-firm tofu for at least 15 minutes to remove excess water. Cut the pressed tofu into 1/2 inch cubes. In a medium bowl, toss the tofu cubes with cornstarch, salt, and black pepper until evenly coated.
⏱️ 15 min - 2
Heat sesame oil in a large skillet or wok over medium-high heat. Add the coated tofu cubes in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
⏱️ 7 min - 3
While the tofu cooks, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, grated fresh ginger, minced garlic, and 1/4 cup of water until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 5 min - 4
Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package directions until al dente. During the last 2-3 minutes of cooking, add the broccoli florets to the boiling water with the noodles to blanch them.
⏱️ 10 min - 5
Drain the noodles and broccoli, reserving about 1/2 cup of the pasta cooking water. Return the noodles and broccoli to the empty pot.
⏱️ 2 min - 6
Add the thinly sliced red bell pepper, julienned carrots, crispy tofu, and peanut sauce to the pot with the noodles and broccoli. Toss everything together until the noodles and vegetables are thoroughly coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
⏱️ 3 min - 7
Serve the spicy peanut noodles immediately. Garnish each serving with sliced green onions, chopped roasted peanuts, and a sprinkle of sesame seeds.
⏱️ 1 min