Spicy Peanut Noodles with Crispy Tofu
Spicy Peanut Noodles with Crispy Tofu
Ingredients
For the Crispy Tofu
- 1 pound extra-firm tofu, pressed and cut into 1/2-inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, for frying
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup, or honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon Sriracha, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water, or more, to thin
For the Noodles and Garnish
- 12 ounces linguine, or other long pasta
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or shredded
- 3 green onions, sliced, for garnish
- 1/4 cup chopped peanuts, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the tofu: In a medium bowl, gently toss the pressed and cubed tofu with cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until evenly coated.
⏱️ 5 min
- 2
Cook the tofu: Heat 2 tablespoons vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate lined with a paper towel to drain excess oil.
⏱️ 7 min
- 3
Prepare the peanut sauce: While the tofu is cooking, combine the peanut butter, 1/4 cup soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, Sriracha, and lime juice in a medium bowl. Whisk until smooth. Gradually add water, 1 tablespoon at a time, until the sauce reaches your desired consistency (it should be pourable but still thick enough to coat the noodles). Taste and adjust seasonings as needed.
⏱️ 8 min
- 4
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Drain the noodles thoroughly and immediately transfer them to a large mixing bowl.
⏱️ 10 min
- 5
Assemble the dish: Add the sliced red bell pepper and julienned carrots to the bowl with the drained noodles. Pour the peanut sauce over the noodles and vegetables. Toss everything together until the noodles and vegetables are evenly coated with the sauce.
⏱️ 5 min
- 6
Serve: Divide the spicy peanut noodles among serving bowls. Top each serving with the crispy tofu, sliced green onions, chopped peanuts, and fresh cilantro. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Noodles with Crispy Tofu
For the Crispy Tofu
- 1 pound extra-firm tofu, pressed and cut into 1/2-inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, for frying
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup, or honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon Sriracha, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water, or more, to thin
For the Noodles and Garnish
- 12 ounces linguine, or other long pasta
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or shredded
- 3 green onions, sliced, for garnish
- 1/4 cup chopped peanuts, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the tofu: In a medium bowl, gently toss the pressed and cubed tofu with cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until evenly coated.
⏱️ 5 min - 2
Cook the tofu: Heat 2 tablespoons vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate lined with a paper towel to drain excess oil.
⏱️ 7 min - 3
Prepare the peanut sauce: While the tofu is cooking, combine the peanut butter, 1/4 cup soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, Sriracha, and lime juice in a medium bowl. Whisk until smooth. Gradually add water, 1 tablespoon at a time, until the sauce reaches your desired consistency (it should be pourable but still thick enough to coat the noodles). Taste and adjust seasonings as needed.
⏱️ 8 min - 4
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Drain the noodles thoroughly and immediately transfer them to a large mixing bowl.
⏱️ 10 min - 5
Assemble the dish: Add the sliced red bell pepper and julienned carrots to the bowl with the drained noodles. Pour the peanut sauce over the noodles and vegetables. Toss everything together until the noodles and vegetables are evenly coated with the sauce.
⏱️ 5 min - 6
Serve: Divide the spicy peanut noodles among serving bowls. Top each serving with the crispy tofu, sliced green onions, chopped peanuts, and fresh cilantro. Serve immediately.
⏱️ 5 min