Easy Peanut Noodles (With Crispy Tofu)
Easy Peanut Noodles with Crispy Tofu—ready in 30 minutes! A quick vegan lunch or dinner with brown rice noodles tossed in a creamy peanut sauce.
Ingredients
Noodles
- 8 oz brown rice noodles
- 1 cucumber, spiralized
- 2 scallions, sliced, for garnish
- sesame seeds, for garnish
Crispy Tofu
- 14 oz extra firm tofu
- 1 tablespoon coconut aminos
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
Peanut Sauce
- ¼ cup peanut butter
- 1 lime, juiced
- 2 tablespoons coconut aminos
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 2 teaspoons fresh ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoons water, as needed to thin
Instructions
- 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.
- Cook the noodles according to the package instructions. Once cooked, rinse the noodles under cold water to prevent sticking.
- Spiralize the cucumber (or use a peeler to slice it into thin ribbons) and dice the scallions.
- Make the creamy peanut sauce by mixing together all the ingredients in a small bowl until smooth and creamy. Add more water as needed to achieve your desired consistency.
- Toss the cooked noodles and spiralized cucumber in the peanut sauce, then top with crispy tofu, scallions, and a pinch of sesame seeds. Enjoy warm or cold (see notes below)!
Video
Notes
- Enjoy 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 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.
- Storage: Store leftovers in an airtight container in the fridge for 3–5 days. Enjoy these noodles cold straight from the fridge or warmed up.
Serving: 1serving, Calories: 445kcal, Carbohydrates: 67g, Protein: 16g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 419mg, Potassium: 423mg, Fiber: 6g, Sugar: 11g, Vitamin A: 122IU, Vitamin C: 8mg, Calcium: 69mg, Iron: 2mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
