Spicy Peanut Noodles with Crispy Tofu
Trader Joe'sSpicy Peanut Noodles with Crispy Tofu
Ingredients
For the Crispy Tofu
- 1 pound firm tofu, pressed and cubed into 1/2-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons canola oil
For the Spicy Peanut Sauce
- 1/2 cup Trader Joe's Thai Style Peanut Dressing
- 2 tablespoons Trader Joe's Soy Sauce Reduced Sodium
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 teaspoon fresh ginger, grated
- 1 garlic, clove, minced
- 1 teaspoon honey
- 1 tablespoon lime juice, freshly squeezed
For the Noodles and Vegetables
- 12 ounces Trader Joe's Thai Wheat Noodles
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or shredded
- 3 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Press the tofu 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 for at least 15 minutes. Once pressed, cut the tofu into 1/2-inch cubes.
⏱️ 5 min
- 2
In a medium bowl, toss the cubed tofu with cornstarch until evenly coated.
⏱️ 2 min
- 3
Heat canola oil in a large non-stick skillet or wok over medium-high heat. Add the cornstarch-coated tofu in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the crispy tofu from the pan and set aside.
⏱️ 7 min
- 4
While the tofu is cooking, prepare the peanut sauce. In a small bowl, whisk together Trader Joe's Thai Style Peanut Dressing, Trader Joe's Soy Sauce Reduced Sodium, rice vinegar, sesame oil, chili garlic sauce, grated ginger, minced garlic, honey, and lime juice until smooth.
⏱️ 5 min
- 5
Bring a large pot of salted water to a boil. Add the Trader Joe's Thai Wheat Noodles and cook according to package directions until al dente. Drain well and rinse with cold water to prevent sticking.
⏱️ 8 min
- 6
In a large bowl, combine the cooked and drained noodles, sliced red bell pepper, and julienned carrots. Pour the spicy peanut sauce over the noodles and vegetables, tossing to coat evenly.
⏱️ 3 min
- 7
Add the crispy tofu to the noodle mixture and gently toss to combine.
⏱️ 1 min
- 8
Divide the spicy peanut noodles among four serving bowls. Garnish with sliced green onions, chopped fresh cilantro, and chopped roasted peanuts before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sSpicy Peanut Noodles with Crispy Tofu
Ingredients
For the Crispy Tofu
- 1 pound firm tofu, pressed and cubed into 1/2-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons canola oil
For the Spicy Peanut Sauce
- 1/2 cup Trader Joe's Thai Style Peanut Dressing
- 2 tablespoons Trader Joe's Soy Sauce Reduced Sodium
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 teaspoon fresh ginger, grated
- 1 garlic, clove, minced
- 1 teaspoon honey
- 1 tablespoon lime juice, freshly squeezed
For the Noodles and Vegetables
- 12 ounces Trader Joe's Thai Wheat Noodles
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or shredded
- 3 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Press the tofu 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 for at least 15 minutes. Once pressed, cut the tofu into 1/2-inch cubes.
⏱️ 5 min - 2
In a medium bowl, toss the cubed tofu with cornstarch until evenly coated.
⏱️ 2 min - 3
Heat canola oil in a large non-stick skillet or wok over medium-high heat. Add the cornstarch-coated tofu in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the crispy tofu from the pan and set aside.
⏱️ 7 min - 4
While the tofu is cooking, prepare the peanut sauce. In a small bowl, whisk together Trader Joe's Thai Style Peanut Dressing, Trader Joe's Soy Sauce Reduced Sodium, rice vinegar, sesame oil, chili garlic sauce, grated ginger, minced garlic, honey, and lime juice until smooth.
⏱️ 5 min - 5
Bring a large pot of salted water to a boil. Add the Trader Joe's Thai Wheat Noodles and cook according to package directions until al dente. Drain well and rinse with cold water to prevent sticking.
⏱️ 8 min - 6
In a large bowl, combine the cooked and drained noodles, sliced red bell pepper, and julienned carrots. Pour the spicy peanut sauce over the noodles and vegetables, tossing to coat evenly.
⏱️ 3 min - 7
Add the crispy tofu to the noodle mixture and gently toss to combine.
⏱️ 1 min - 8
Divide the spicy peanut noodles among four serving bowls. Garnish with sliced green onions, chopped fresh cilantro, and chopped roasted peanuts before serving.
⏱️ 2 min