Dinner / Asian-inspired
Crispy Tofu Peanut Noodles
Golden tofu tops rice noodles tossed in a creamy peanut-lime sauce. Shredded carrot and cabbage add fresh crunch to each bowl.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in soy sauce; check the actual product labels, including any gluten-free replacements.
- Contains soy.
- Contains peanut.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Whisk peanut butter, soy sauce, lime juice, maple syrup and water into a smooth sauce.
Pat tofu dry and fry in oil in a nonstick skillet for 10–12 minutes, turning until browned.
Cook noodles according to the packet, drain and rinse briefly if the packet recommends it.
Toss noodles with sauce, carrots and cabbage. Top with tofu and cilantro.
0 of 4 steps complete
A little kitchen know-how
- Thin the peanut sauce before tossing so it distributes through the noodles.
Make it yours & keep it well
Use sunflower seed butter instead of peanut butter; check its flavor before adding all the maple syrup.
Storage: Refrigerate for 2 days; loosen with water before reheating.
A little more kitchen know-how
Cooking guides for this recipe
- Vegetarian Meat Alternatives: What to Use and How to Cook It
Compare tofu forms and learn why drying the surface matters before browning.
Estimated nutrition per serving
600 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 2 days; loosen with water before reheating.
Can I adapt this plant-based recipe?
Use sunflower seed butter instead of peanut butter; check its flavor before adding all the maple syrup.
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