Easy Peanut Noodles (With Crispy Tofu)

Oh and I’ll let you in on a little secret: these peanut noodles are as easy to make as they are delicious! The creamy peanut sauce comes together in just one bowl.

Why You’ll Love These Peanut Noodles

• Ready in 30 Minutes: You know those nights when you don’t feel like cooking? Well, this recipe is the perfect solution!
• Healthy Dinner Option: Tofu and peanut butter provide a hearty dose of plant-based protein, while brown rice noodles keep this dish naturally gluten-free.
• Packed with Flavor: Fresh, savory, and bursting with umami flavor.
• Make it Your Own: This recipe is super versatile: serve the noodles hot or cold, skip the tofu, or swap it for your favorite plant-based protein.
• Perfect for Meal Prep: Leftovers store well in the fridge for easy meal prep. You can even enjoy them cold—no reheating needed!

My Go-To Easy Peanut Sauce

These peanut noodles start with my go-to peanut sauce—creamy, savory, slightly sweet, and full of flavor. The best part? It all comes together in one bowl!

Here’s what you’ll need for the sauce:

• Peanut Butter
• Lime Juice
• Coconut Aminos
• Maple Syrup
• Rice Vinegar
• Fresh Ginger
• Sesame Oil
• Water

What You Need for Easy Peanut Noodles

Scroll down to the recipe card to get the full recipe with measurements.

• Brown Rice Noodles: I use brown rice noodles to keep this dish hearty and gluten-free. You can use Pad Thai noodles, soba noodles, or udon noodles.
• Cucumber: Spiralized cucumber adds a nice element of freshness and crunch. You can skip it or swap in zucchini noodles (zoodles).
• Scallions (Green Onions): For a pop of flavor.
• Sesame Seeds: Optional, for garnish.
• Extra-Firm Tofu: A great source of plant-based protein—we’re going to bake the tofu in the oven until crispy.
• Coconut Aminos: To marinate the tofu. I always prefer using coconut aminos for a gluten-free and lower-sodium alternative to soy sauce, but soy sauce or tamari works too if you are not gluten-free.
• Olive Oil: Helps the tofu crisp up while baking.
• Cornstarch: The secret to crispy tofu!

How to Make Delicious Peanut Noodles

It’s so easy to make! Here is an overview of how to make these delicious peanut noodles. Scroll down to the recipe card for the full detailed recipe.

1. Bake the Tofu: Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the tofu into 1″ cubes and toss with olive oil, coconut aminos, and cornstarch. Bake for 20-25 minutes, until golden and crispy.
2. Cook the Noodles: Cook the noodles according to the package instructions. Once cooked, rinse under cold water to prevent sticking.
3. Prepare the Veggies: Spiralize the cucumber (or use a peeler to shred it) and slice the scallions.
4. Make the Peanut Sauce: Whisk together all the sauce ingredients in one bowl until smooth and creamy. Add more water as needed to achieve your desired consistency. We want it nice and creamy!
5. Assemble the Bowls: Toss the noodles and spiralized cucumber in the peanut sauce, then top with crispy tofu, scallions, and a pinch of sesame seeds. Enjoy!

How to Serve Peanut Noodles (Hot or Cold!)

One of the best things about these peanut noodles? They’re soo versatile. Serve them warm, cold, in a bowl, or eat them straight from the pan (no judgment here!). You can even keep it simple and eat just the noodles and peanut sauce!

• Enjoy Them Warm: Once the noodles are done cooking, drain and return them to the pan. Toss with the peanut sauce (I recommend leaving out the cucumber when serving warm), then add the crispy tofu and garnish with scallions and sesame seeds.
• Enjoy Them Cold: Once the noodles are done cooking, rinse them under cold water, then toss with the spiralized cucumber, peanut sauce, crispy tofu, scallions, and sesame seeds.

Substitutions and Variations

• Peanut-Free Option: Swap the peanut butter for almond butter, cashew butter, or tahini.
• Gluten-Free Option: Be sure to stick with brown rice noodles and use coconut aminos instead of tamari or soy sauce to keep this recipe gluten-free.
• Add More Veggies: Toss in extra vegetables like shredded carrots, thinly sliced bell peppers, sautéed mushrooms, or steamed broccoli.
• Switch the Protein: Swap the crispy tofu for shelled edamame or baked tempeh.

Storing Leftovers & Meal Prep Tips

In the rare case you have leftovers (they go fast!), store the peanut noodles in an airtight container in the fridge for 3–5 days. You can enjoy them cold straight from the fridge or warmed up.

More Vegan Dinner Recipes You’ll Love

• Baked Tofu, Spinach & Chickpea Quinoa Bowl
• Vegan Sweet Potato & Black Bean Tacos (Cabbage Wraps!)
• Quinoa Stuffed Sweet Potatoes
• Crunchy Thai Quinoa Salad with Peanut Ginger Dressing

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan