Description
A quick, creamy, and spicy weeknight dinner featuring shattering-crispy tofu tossed in a savory peanut sauce with noodles. Ready in under 20 minutes with pantry-friendly ingredients.
Ingredients
Scale
- 1 block (14-16 oz) extra-firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil (avocado or vegetable)
- ½ cup (128g) smooth peanut butter
- 2–3 tablespoons Sriracha or chili garlic sauce
- 3 tablespoons soy sauce (low-sodium)
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2–4 tablespoons water or vegetable broth
- 8 oz (225g) dried noodles (rice noodles or spaghetti)
- 2 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
- ¼ cup crushed peanuts
- Optional: shredded carrots, snap peas, or broccoli
Instructions
- Press the tofu by wrapping it in paper towels and weighing it down for 10-15 minutes to remove excess moisture. Cut into 1-inch cubes.
- Toss tofu cubes in cornstarch until lightly coated, shaking off any excess.
- Heat neutral oil in a large skillet over medium-high heat. Fry tofu cubes in a single layer for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
- While tofu fries, bring a large pot of salted water to a boil. Cook noodles according to package directions. Reserve ½ cup of pasta water before draining.
- In a medium bowl, whisk together peanut butter, soy sauce, Sriracha, maple syrup, rice vinegar, garlic, and ginger. Add 2 tablespoons of warm water or broth and whisk until smooth. Add more liquid if needed to reach a pourable consistency.
- Return the skillet to low heat. Add drained noodles and the peanut sauce. Toss to coat evenly, adding reserved pasta water if the sauce is too thick.
- Gently fold in the crispy tofu cubes.
- Serve immediately, topped with green onions, crushed peanuts, and sesame seeds.
Notes
Pressing the tofu is crucial for crispiness. Do not crowd the pan when frying tofu to ensure it crisps rather than steams. The sauce thickens as it cools; add warm water or broth to thin it out when reheating. Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8
- Sodium: 680
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 52
- Fiber: 4
- Protein: 18
Keywords: spicy peanut noodles, crispy tofu, quick dinner, weeknight meals, vegan recipe, gluten-free option, peanut sauce, easy tofu recipe