LunchDinnerMain Course

Spicy Peanut Tofu Noodles

Name: Spicy Peanut Tofu Noodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: thai
Ingredients: 400 g extra firm tofu pressed and cubed; 1 tbsp cornstarch; 2 tbsp vegetable oil; 0.5 cup peanut butter creamy; 0.25 cup soy sauce low sodium; 2 tbsp lime juice freshly squeezed; 2 tbsp maple syrup; 1 tbsp sriracha; 2 clove garlic minced; 1 tsp ginger grated; 0.25 cup water; 300 g linguine; 2 cup broccoli florets; 1 pcs red bell pepper thinly sliced; 2 pcs green onion sliced; 1 tsp sesame seed (optional)

These flavorful noodles feature pan-fried tofu coated in a rich and spicy peanut sauce. It's a quick and satisfying vegan meal perfect for lunch or dinner. The dish balances savory, sweet, and spicy notes for a delicious experience.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 718 kcal

Vegetarian

Allergen information: may contain gluten, milk, nuts, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gextra firm tofu, pressed and cubed
1 tbspcornstarch
2 tbspvegetable oil
300 glinguine
2 cupbroccoli florets
1 pcsred bell pepper, thinly sliced

sauce

0.5 cuppeanut butter, creamy
0.25 cupsoy sauce, low sodium
2 tbsplime juice, freshly squeezed
2 tbspmaple syrup
1 tbspsriracha
2 clovegarlic, minced
1 tspginger, grated
0.25 cupwater

garnish

2 pcsgreen onion, sliced
1 tspsesame seed(optional)

Equipment

bowl · wok · large skillet · whisk · large pot

The method

Step by step

1
Press the extra firm tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.
About 15 min
Cook’s note: Pressing tofu ensures it gets crispy when cooked.
2
In a medium bowl, toss the tofu cubes with cornstarch until evenly coated.
About 2 min
3
Heat the vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
4
Add the coated tofu to the hot skillet in a single layer and cook for 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides.
About 10 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
5
While the tofu cooks, prepare the peanut sauce by whisking together the peanut butter, soy sauce, lime juice, maple syrup, sriracha, minced garlic, grated ginger, and water in a small bowl until smooth.
About 5 min
6
Cook the linguine according to package directions in a large pot of boiling salted water until al dente.
About 10 min
7
While the noodles cook, add the broccoli florets and sliced red bell pepper to the skillet with the crispy tofu.
8
Sauté the vegetables for 3-5 minutes until they are tender-crisp.
About 5 min
9
Drain the cooked linguine and add it directly to the skillet with the tofu and vegetables.
About 1 min
10
Pour the peanut sauce over the noodles, tofu, and vegetables, tossing everything gently to coat evenly.
About 1 min
11
Serve immediately, garnished with sliced green onion and sesame seeds if desired.

Per serving

Nutrition

67%Score

Calories: 718.1kcal
Protein: 31.1g
Carbs: 87.1g
Fat: 30.3g
Fibre: 8.3g
Sugar: 16.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover spicy peanut tofu noodles in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water or vegetable broth to loosen the sauce.