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Quick Spicy Peanut Noodles with Crispy Tofu

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A quick and easy weeknight dinner featuring crispy tofu and silky noodles tossed in a spicy, creamy peanut sauce with a hint of lime. Ready in under 30 minutes, this dish balances bold flavors and contrasting textures for a satisfying meal.

Ingredients

Scale
  • 6 oz rice noodles or spaghetti
  • 1 tablespoon sesame oil
  • 2–3 green onions, thinly sliced
  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil or avocado oil
  • 1/3 cup peanut butter (smooth or chunky)
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon red pepper flakes or Sriracha (adjust to taste)
  • 1/4 cup warm water
  • Optional garnishes: chopped peanuts, fresh cilantro leaves, sesame seeds, thinly sliced red chili

Instructions

  1. Press the extra-firm tofu for at least 20 minutes to remove excess moisture. Cut into 1-inch cubes and toss gently in cornstarch until lightly coated.
  2. Bring a large pot of water to a boil. Cook rice noodles according to package instructions (about 4-6 minutes). Drain, rinse under cold water, drizzle with sesame oil, and toss gently to coat. Set aside.
  3. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, minced garlic, grated ginger, and red pepper flakes or Sriracha. Add warm water gradually to thin the sauce to a smooth, pourable consistency. Adjust seasoning as needed.
  4. Heat vegetable or avocado oil in a non-stick skillet over medium-high heat. When hot, add tofu cubes in a single layer without crowding. Fry for 3-4 minutes per side until golden brown and crispy. Remove tofu and drain on paper towels.
  5. Reduce skillet heat to medium-low. Add cooked noodles and peanut sauce to the skillet and toss gently but thoroughly to coat the noodles.
  6. Top noodles with crispy tofu and sprinkle with green onions, chopped peanuts, cilantro, and sesame seeds if using. Serve immediately with lime wedges and optional thinly sliced red chilies.

Notes

Press tofu well for at least 20 minutes to ensure crispiness. Use cornstarch to create a delicate crust. Heat oil until sizzling before adding tofu to prevent sticking. Avoid overcrowding the pan to maintain high heat. Whisk sauce ingredients before adding water to avoid lumps. Adjust spice level gradually. Leftovers can be stored in the refrigerator for up to 2 days; reheat gently with added water or broth to loosen sauce.

Nutrition

Keywords: spicy peanut noodles, crispy tofu, quick dinner, vegan, vegetarian, gluten-free, peanut sauce, weeknight meal

Find it online: https://ovenmila.com/quick-spicy-peanut-noodles-with-crispy-tofu-easy-recipe-for-perfect-dinner/