Peanut Tofu Noodles are an easy and delicious vegetarian meal with stir fried tofu, a delicious peanut sauce, and ramen noodles!
One of my favorite quick dinners is tofu marinated in a peanut sauce, baked in the oven until nice and chewy. I usually eat it with a baked sweet potato or some roasted vegetables, but last week when I had the craving for peanut tofu, I found my kitchen lacking in produce. I really didn’t feel like making a trip to the store so I decided to try something new: Peanut Tofu Noodles. I don’t know why I’ve never thought of this before, and I can’t wait to make it again!
If you’re not a fan of tofu or not exactly dying to try it, you can definitely substitute in chicken for it. However, I can give myself another pat on the back because Marc and the kids absolutely loved this meatless meal and Marc never once mentioned he would have liked it better with meat.
Ingredients in Peanut Tofu Noodles
The peanut sauce is a combination of peanut butter, soy sauce, water, fresh ginger, fresh garlic, chili garlic sauce, brown sugar, lime juice, and rice vinegar. I often cook with these ingredients so I pretty much always have them on hand!
Then there’s extra firm tofu. You definitely don’t want to use soft or silken tofu for this recipe.
For the noodles, you can use spaghetti noodles but I prefer ramen noodles. They’re just perfectly slurpable in this recipe!
Lastly, the dish has carrots, peas, cilantro, green onions, and chopped peanuts.
This ended up being a light and fresh meal, despite my lack of fresh produce on hand, and was a snap to make. It can also be modified depending on what veggies you have in your kitchen. It would be delicious with additional produce like sliced bell pepper, sugar snap peas, mushrooms, and zucchini!
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Peanut Tofu Noodles
- 1 block extra firm tofu, cubed into bite-sized pieces
- 1/3 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp chili garlic sauce
- 1 tbsp fresh minced ginger
- 3 cloves garlic, minced
- 2 tbsp canola oil
- 2 medium carrots, finely diced
- 9-10 ounces ramen noodles
- 1 cup frozen peas
- 6 green onions, diced
- 1/3 cup cilantro
- 1/2 cup chopped peanuts
- Prepare the tofu by removing it from package and placing it on a lipped plate. Put a few paper towels on top of the tofu, then set a large book (such as a phone book or heavy cookbook) on top of the paper towel layer. Let it sit for 10 minutes to get the extra moisture out of the block. Drain the excess water, and cut the tofu into cubes.
- While the tofu is pressing, make the peanut sauce.
- In a small food processor, combine the peanut butter, soy sauce, water, rice vinegar, brown sugar, chili garlic sauce, ginger, and garlic and pulse to combine.
- Once the tofu has been pressed and cut into cubes, heat the oil over medium-high heat in a large skillet.
- Add the tofu and chopped carrots, cooking until the tofu is golden and the carrots are softened, about 10-15 minutes.
- While the tofu is cooking, bring a pot of water to boil and boil the noodles, cooking according to package directions. Add the peas for the last minute of cooking. Drain and set aside.
- Once the noodles and tofu/carrot mixture has cooked, combine them with the peanut sauce.
- Toss with green onion, cilantro, and chopped peanuts. Enjoy!