Tofu Peanut Noodles (34g Protein)

Name: Tofu Peanut Noodles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 ounces super firm (or extra firm tofu); 2 tablespoons tamari (or soy sauce (preferably low sodium)); 1 to 2 teaspoon dark soy sauce (optional); 1 1/2 tablespoons sriracha; 2 teaspoons ground cumin; 1 tablespoon curry powder; 2 teaspoons garlic powder; 2 teaspoons rice vinegar (or white vinegar); 2 teaspoons white pepper (or black pepper); 2 teaspoons gochugaru (or crushed red pepper); 1/3 cup unsweetened creamy peanut butter (or nut or seed nutter or tahini); 1 tablespoon maple syrup (or date syrup); 2 teaspoons rice vinegar (or lime juice); 2 teaspoons tamari (or soy sauce (preferably low sodium)); 1/4 cup warm water (or noodle water, plus more as needed); 1 teaspoon gochugaru (or crushed red pepper); 8 ounces noodles (soba, ramen, or vermicelli noodles); 3 cups chopped bok choy (or 2 to 3 small heads)

↓ Jump to Recipe

Pin the Recipe

These Tofu Peanut Noodles are creamy, spicy, savory, and packed with bold flavor. Crumbled tofu gets cooked until golden with spices and tamari, then tossed with noodles, bok choy, and a silky peanut sauce for an easy dinner that tastes better than takeout.

Tofu Peanut Noodles with baby bok choy in a white bowl.

Save This Recipe!

Type your email & I'll send it to you!

🔍 Quick Look: Tofu Peanut Noodles

⏱️ Prep Time: 10 minutes
🎛️ Cook Time: 20 minutes
👥 Servings: 3
📊 Calories: ~455 kcal per serving (based on nutrition panel)
👩🏽‍🍳 Flavor Profile: Bold, creamy, spicy-sweet with a rich, savory kick.
💪🏼 Nutrition: 34 grams of protein, 8 grams of fiber, 235mg calcium
⭐ Difficulty: Easy-perfect for a quick weeknight meal.

Jump to:

🔍 Quick Look: Tofu Peanut Noodles
👩🏽‍⚕️ Why You'll Love This Recipe:
👩🏼‍🌾 Ingredients
🍜 Substitutions
📝 How to Make Tofu Peanut Noodles
✔️ Storage & Meal Prep Tips
🍲 More High-Protein Noodles
🙋🏽‍♀️ Recipe FAQs
🍽 More Crumbled Tofu Recipes
👩🏽‍🍳 Made this recipe?
⚖️ Convert the Recipe to Metric (g & mL)
Tofu Peanut Noodles Recipe
🛍️ Shop Recipe Cookware and Ingredients
💬 Comments

👩🏽‍⚕️ Why You'll Love This Recipe:

If you love easy noodle bowls with a rich sauce and plenty of texture, this one delivers.

Big flavor with simple pantry ingredients
High-protein and satisfying
Easy enough for weeknights
Super customizable with different noodles and veggies
Delicious warm, and leftovers are great too
Creamy, spicy, savory, and slightly tangy in every bite

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

Peanut butter, Gochugaru, tamari, rice vinegar, maple syrup, cumin, curry powder, tofu, noodles, sriracha, bok choy, and black pepper.

Tofu: Super firm tofu works best here because it crumbles easily and browns nicely without needing much prep. Extra firm tofu also works well.
Dark soy sauce (optional): Adds deeper color and a slightly richer flavor.
Peanut butter: Use a smooth, drippy peanut butter for the easiest sauce. If your peanut butter is very thick, add a little extra noodle water.
Gochugaru (optional): I love it here for its mellow heat and subtle sweetness, but crushed red pepper works too.
Bok choy: It adds freshness and a little crunch. You can swap in shredded cabbage, spinach, broccolini, or snap peas.
Noodles: Rice noodles, ramen, udon, soba, or spaghetti can all work depending on what you have on hand.

See the printable recipe card below for quantities.

🍜 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Tofu: Use tempeh for a firmer, nuttier bite, or edamame for convenience. Crumbled baked tofu or air-fried tofu also works if you want extra crispiness.
Peanut butter: Almond butter or cashew butter both work well. Sunflower seed butter is a good nut-free option, but the flavor will be slightly different.
Date syrup or maple syrup: Swap with agave or a blended date paste. You just want a touch of sweetness to balance the sauce.
Tamari or soy sauce: Use coconut aminos for a lower-sodium option. For gluten-free, stick with tamari.
Gochugaru or chili flakes: Use sambal oelek, chili garlic sauce, or chili crisp instead.
Rice vinegar or lime juice: Either works. You can also use white vinegar in a pinch.
Bok choy: Swap with napa cabbage, spinach, kale, shredded green cabbage, or broccolini.
Noodles: Rice noodles, ramen, udon, soba, or even spaghetti all work. For higher fiber, use whole grain or legume-based noodles.
Sriracha: Use chili paste or sambal oelek.
Dark soy sauce: Skip it if you don't have it. It mainly adds color and a deeper umami note.
Oil (for cooking): You can use water or broth instead for an oil-free option.

📝 How to Make Tofu Peanut Noodles

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

Crumble the tofu into small, even pieces so it cooks quickly and absorbs more flavor.

Crumbled tofu, cumin, curry powder, sriracha, tamari, rice vinegar, gochugaru, and black pepper.

Add the seasonings listed, or adjust as desired.

Take a moment to rub the seasonings into the crumbles with your hands or a spatula so everything is well coated.

Seasoned crumbled tofu cooked in a large saucepan.

Use a good nonstick pan if cooking without oil. Since the crumbles are small, they can burn quickly, so stir occasionally and keep an eye on them as they brown.

Peanut butter, Gochugaru, tamari, rice vinegar, maple syrup, and water in a glass bowl.

Taste and adjust the peanut sauce before adding it. You can brighten it with lime, add more tamari for salt, or a little more sweetener to balance the heat.

Cooked noodles and bok choy in a draining pot.

Blanch the bok choy briefly in the noodle water for 1-2 minutes so it stays vibrant and tender-crisp.

Cook the noodles just until al dente so they do not become too soft when tossed with the sauce. Reserve some noodle water before draining to help loosen and emulsify the peanut sauce so it coats evenly.

When assembling, add the sauce gradually to the noodles and toss well until evenly coated and glossy. Top with tofu crumbles. Serve with leafy greens.

✔️ Storage & Meal Prep Tips

These simple steps help preserve freshness and flavor:

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits, so add a splash of water when reheating to loosen it and bring back that creamy texture.
Reheat gently on the stovetop or in the microwave, stirring halfway through so the noodles heat evenly.
For meal prep, cook the tofu, noodles, and sauce separately and store them in individual containers. Combine just before serving for the best texture.
If storing fully assembled, keep a little extra water or sauce on hand to refresh the noodles before eating.

🍲 More High-Protein Noodles

This quick and nutritious Asian Bean Salad is loaded with protein and bursting with flavor.

My high-protein Creamy Mushroom Pasta with Tofu is a delicious pasta dish packed with flavor and surprisingly easy to make.

Try this tasty Asian Tofu Salad! It's loaded with antioxidants, meal-prep-friendly, vegan, and gluten-free.

These Simple Tofu Noodles are ready in 20 minutes. A quick and easy vegan dinner that's healthy, and packed with nutrients.

🙋🏽‍♀️ Recipe FAQs

Are tofu peanut noodles gluten-free?

They can be. Use gluten-free tamari instead of soy sauce and choose rice noodles or another gluten-free noodle.

What can I use instead of peanut butter?

Almond butter, cashew butter, tahini, or sunflower seed butter all work well. Just adjust the water slightly to get a smooth, pourable sauce.

What are the best types of noodles to use for peanut noodles?

Whole grain noodles are a great choice for more fiber and steady energy. Soba noodles can also be a good option when made with mostly buckwheat. Rice noodles are lighter and easy to digest, while traditional wheat noodles like ramen or spaghetti work well if that's what you have on hand. I used ramen noodles made with millet and brown rice.