Tofu Peanut Noodles Recipe
Peanut Tofu Noodles with 34 g protein per serving, ready in under 30 minutes with golden tofu, bok choy, and a silky, spicy peanut sauce.
Servings: 3 servings
Calories: 455kcal
Equipment
- 1 Large skillet or wok
- 1 small saucepan
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 ½ 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
For the peanut sauce:
- ⅓ 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)
- ¼ cup warm water or noodle water, plus more as needed
- 1 teaspoon gochugaru or crushed red pepper
For serving:
- 8 ounces noodles soba, ramen, or vermicelli noodles
- 3 cups chopped bok choy or 2 to 3 small heads
Instructions
- Cook the noodles: Bring a large pot of water to a boil. Cook the noodles according to package directions. Reserve about ⅓ cup of the noodle cooking water, then drain.
- Crumble and season the tofu: Crumble the tofu into crumb-size pieces. Season with the tamari, dark soy sauce (if using), sriracha, cumin, curry powder, garlic powder, vinegar, white pepper, and chili flakes or gochugaru. Stir well.
- Cook the tofu: Heat a large nonstick skillet over medium-high heat. Add a drizzle of oil or water. Cook the tofu for 8 to 10 minutes, stirring occasionally, until golden brown.
- Add the bok choy: Add chopped bok choy and cook for 2–3 minutes until just wilted. Or add whole baby bok choy to the noodle cooking water for 2 to 3 minutes.
- Make the peanut sauce: In a bowl, whisk together the peanut butter, date or maple syrup, chili flakes or gochugaru, and warm noodle water until smooth and pourable.
- Combine: Add the cooked noodles to the skillet with the tofu and bok choy. Pour the peanut sauce over the noodles and toss until everything is evenly coated. Add more noodle water if needed to loosen the sauce.
- Serve: Divide into bowls and serve warm. Top with scallions, sesame seeds, cilantro, or extra chili flakes if desired.
Notes
Sauce: If you enjoy your noodles saucy, double the sauce!
If not using oil, cook the tofu in a nonstick skillet to prevent sticking—my favorite nontoxic one is linked here.
Blanch bok choy, broccoli or greens briefly to keep them tender-crisp.
Taste and adjust the peanut sauce before adding.
Nutrition
Calories: 455kcal | Carbohydrates: 23g | Protein: 34g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 829mg | Potassium: 743mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3774IU | Vitamin C: 33mg | Calcium: 235mg | Iron: 5mg
