Peanut Noodle Stir-Fry with Crisp Vegetables
Peanut Noodle Stir-Fry with Crisp Vegetables
Ingredients
For the Tofu
- 14 ounces extra-firm tofu, pressed and cubed into 1/2-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
For the Noodles and Vegetables
- 8 ounces rice noodles, cooked according to package directions
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned or shredded
- 1 cup snap peas
- 1/2 cup shelled edamame, frozen
- 2 cups baby spinach
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sriracha, or more, to taste
- 1/4 cup water or vegetable broth, or more, to thin
- 1 teaspoon sesame oil
For Garnish
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime wedges
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the tofu: If not already pressed, 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, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until evenly coated.
⏱️ 10 min
- 2
Cook the tofu: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu in a single layer and cook, flipping occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
⏱️ 10 min
- 3
Cook the noodles: While the tofu cooks, prepare the rice noodles according to package directions. Most rice noodles require soaking in hot water for a few minutes or a brief boil. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min
- 4
Prepare the peanut sauce: In a medium bowl, whisk together the creamy peanut butter, 1/4 cup soy sauce, rice vinegar, maple syrup, lime juice, sriracha, 1/4 cup water or vegetable broth, and 1 teaspoon sesame oil until smooth and well combined. Add more water or broth, 1 tablespoon at a time, if the sauce is too thick.
⏱️ 5 min
- 5
Stir-fry the vegetables: Heat the remaining 1 tablespoon vegetable oil in the same skillet or wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the broccoli florets, red bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 5 min
- 6
Combine ingredients: Add the snap peas, frozen edamame, and baby spinach to the skillet. Stir-fry for another 1-2 minutes until the spinach wilts and the edamame is heated through. Return the cooked tofu to the skillet. Add the cooked and drained rice noodles and pour the peanut sauce over everything. Toss gently with tongs until all ingredients are evenly coated with the sauce.
⏱️ 4 min
- 7
Serve: Divide the peanut noodle stir-fry among four serving bowls. Garnish generously with chopped roasted peanuts, fresh cilantro, and sesame seeds. Serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Noodle Stir-Fry with Crisp Vegetables
Ingredients
For the Tofu
- 14 ounces extra-firm tofu, pressed and cubed into 1/2-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
For the Noodles and Vegetables
- 8 ounces rice noodles, cooked according to package directions
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned or shredded
- 1 cup snap peas
- 1/2 cup shelled edamame, frozen
- 2 cups baby spinach
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sriracha, or more, to taste
- 1/4 cup water or vegetable broth, or more, to thin
- 1 teaspoon sesame oil
For Garnish
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime wedges
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the tofu: If not already pressed, 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, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until evenly coated.
⏱️ 10 min - 2
Cook the tofu: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu in a single layer and cook, flipping occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
⏱️ 10 min - 3
Cook the noodles: While the tofu cooks, prepare the rice noodles according to package directions. Most rice noodles require soaking in hot water for a few minutes or a brief boil. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min - 4
Prepare the peanut sauce: In a medium bowl, whisk together the creamy peanut butter, 1/4 cup soy sauce, rice vinegar, maple syrup, lime juice, sriracha, 1/4 cup water or vegetable broth, and 1 teaspoon sesame oil until smooth and well combined. Add more water or broth, 1 tablespoon at a time, if the sauce is too thick.
⏱️ 5 min - 5
Stir-fry the vegetables: Heat the remaining 1 tablespoon vegetable oil in the same skillet or wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the broccoli florets, red bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 5 min - 6
Combine ingredients: Add the snap peas, frozen edamame, and baby spinach to the skillet. Stir-fry for another 1-2 minutes until the spinach wilts and the edamame is heated through. Return the cooked tofu to the skillet. Add the cooked and drained rice noodles and pour the peanut sauce over everything. Toss gently with tongs until all ingredients are evenly coated with the sauce.
⏱️ 4 min - 7
Serve: Divide the peanut noodle stir-fry among four serving bowls. Garnish generously with chopped roasted peanuts, fresh cilantro, and sesame seeds. Serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 3 min