Peanut Chili Oil Noodles with Crispy Tofu
Peanut Chili Oil Noodles with Crispy Tofu
Ingredients
For the Crispy Tofu
- 1 block extra firm tofu, pressed
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- to taste black pepper
For the Peanut Chili Oil Sauce
- 1/4 cup peanut butter
- 2 tablespoons chili oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 2-3 tablespoons hot water, or until desired consistency
For the Noodles
- 1 package noodles, of choice
- 1 cup spinach, chopped
- as needed sesame seeds, for garnish
Instructions
- 1
Tear the pressed extra firm tofu into bite-sized pieces and place them in a medium bowl.
⏱️ 3 min
- 2
Add cornstarch, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and black pepper to taste to the tofu. Toss gently to ensure all tofu pieces are thoroughly coated.
⏱️ 2 min
- 3
Preheat your air fryer to 400°F. Arrange the coated tofu in a single layer in the air fryer basket. Air fry for 15-20 minutes, or until the tofu is golden brown and crispy, shaking the basket halfway through. Alternatively, pan fry the tofu in a lightly oiled skillet over medium-high heat until crispy on all sides.
⏱️ 20 min•🌡️ 400
- 4
While the tofu is cooking, prepare the peanut chili oil sauce. In a separate medium bowl, combine peanut butter, chili oil, 1 tablespoon of soy sauce, rice vinegar, maple syrup, minced garlic, and grated fresh ginger.
⏱️ 5 min
- 5
Whisk the sauce ingredients together until the mixture is smooth and creamy. Add 2-3 tablespoons of hot water, one tablespoon at a time, whisking until the sauce reaches your desired consistency.
⏱️ 3 min
- 6
Cook your noodles of choice according to package directions. Once cooked, drain the noodles, reserving 1/4 cup of the pasta water.
⏱️ 10 min
- 7
Add the drained noodles and chopped spinach to the bowl with the prepared peanut chili oil sauce. Toss everything together until the noodles and spinach are well coated.
⏱️ 2 min
- 8
If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until the sauce thins to your preferred consistency.
⏱️ 1 min
- 9
Serve the peanut chili oil noodles immediately, topped with the crispy tofu and garnished with sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Chili Oil Noodles with Crispy Tofu
For the Crispy Tofu
- 1 block extra firm tofu, pressed
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- to taste black pepper
For the Peanut Chili Oil Sauce
- 1/4 cup peanut butter
- 2 tablespoons chili oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 2-3 tablespoons hot water, or until desired consistency
For the Noodles
- 1 package noodles, of choice
- 1 cup spinach, chopped
- as needed sesame seeds, for garnish
Instructions
- 1
Tear the pressed extra firm tofu into bite-sized pieces and place them in a medium bowl.
⏱️ 3 min - 2
Add cornstarch, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and black pepper to taste to the tofu. Toss gently to ensure all tofu pieces are thoroughly coated.
⏱️ 2 min - 3
Preheat your air fryer to 400°F. Arrange the coated tofu in a single layer in the air fryer basket. Air fry for 15-20 minutes, or until the tofu is golden brown and crispy, shaking the basket halfway through. Alternatively, pan fry the tofu in a lightly oiled skillet over medium-high heat until crispy on all sides.
⏱️ 20 min•🌡️ 400 - 4
While the tofu is cooking, prepare the peanut chili oil sauce. In a separate medium bowl, combine peanut butter, chili oil, 1 tablespoon of soy sauce, rice vinegar, maple syrup, minced garlic, and grated fresh ginger.
⏱️ 5 min - 5
Whisk the sauce ingredients together until the mixture is smooth and creamy. Add 2-3 tablespoons of hot water, one tablespoon at a time, whisking until the sauce reaches your desired consistency.
⏱️ 3 min - 6
Cook your noodles of choice according to package directions. Once cooked, drain the noodles, reserving 1/4 cup of the pasta water.
⏱️ 10 min - 7
Add the drained noodles and chopped spinach to the bowl with the prepared peanut chili oil sauce. Toss everything together until the noodles and spinach are well coated.
⏱️ 2 min - 8
If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until the sauce thins to your preferred consistency.
⏱️ 1 min - 9
Serve the peanut chili oil noodles immediately, topped with the crispy tofu and garnished with sesame seeds.
⏱️ 1 min