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Thai Tofu Peanut Noodles
with red peppers / coleslaw mix

Active: 30 min Total: 30 min
Sweet, savory, and spicy (if you'd like), Thai Peanut Sauce makes an addictive addition to this quick and easy meal. Coleslaw mix mimics the shape and texture of noodles, so you don't need a large portion of pasta to make the dish substantial and hearty. A version of this dish was last featured in 2018.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Peanut Sauce:
  • Ginger, fresh - 2 tsp, grated
  • Peanut butter - 4 Tbsp
  • Water - 5 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Lime juice - 1 Tbsp
  • Sriracha - 1 Tbsp
  • Brown sugar - 4 tsp
Thai Tofu Peanut Noodles:
  • Tofu, extra firm - 16 oz, cubed (vacuum-packed preferable)
  • Bell peppers, red - 1, thinly sliced
  • Pasta, spaghetti or linguini - 6 oz
  • Cilantro - 3 Tbsp, chopped
  • Cucumbers - 6 oz, sliced (look for mini cucumbers which have fewer seeds)
  • Cornstarch - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 10 oz
  • Lime juice - 2 tsp
  • Hot sauce (opt) - for serving

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1/2” / 1.25 cm cubes. (Can be done up 1 day ahead)
  2. Make peanut sauce - Grate ginger. Combine peanut butter and water in a microwave-safe bowl or liquid measuring cup. Microwave for ~30 seconds. Stir in ginger, rice vinegar, soy sauce, lime juice (portion for sauce), Sriracha, and brown sugar. Taste; if it’s too salty, add more water. If it’s too tart, add in more sugar. (Can be done up to 5 days ahead)
  3. Peppers - Slice peppers. (Can be done up to 5 days ahead)
  4. Cook noodles - Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. (Can be done up to 4 days ahead)
  5. Cilantro / Cucumbers - Prep as directed.

Make

  1. Toss tofu in cornstarch.
  2. Heat a wok or saute pan over medium-high heat. Add cooking oil and then tofu to heated oil with a sprinkle of salt and black pepper. Saute until golden and crispy-ish on the outside, ~5 minutes.
  3. Fold in peppers and coleslaw mix and saute for another 3 to 8 minutes, depending on how crunchy or soft you like your veggies.
  4. Add noodles, sauce, lime juice (portion for noodles), and cilantro and toss everything together. Taste and season with more salt, pepper, lime juice, and / or hot sauce. Enjoy warm with cucumber slices on the side!

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Nutrition Facts

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Reviews

Ratings

Original (54)
Gluten-free (4)
Paleo (5)
Vegetarian (26)

Most Helpful

Yummy! Next time I'll double the sauce. Always double the sauce!

By: Erin
Posted: Nov 23, 2019
Diet: Vegetarian
1 Helpful

56 reviews

This was quite good and easy. Used broccoli slaw and it worked well. I might cut back a little on the sugar next time, but wouldn’t change anything else.

By: Margaret
Posted: Mar 31, 2022
Diet: Vegetarian
0 Helpful

Yummy!! Would make again.

By: Taylor
Posted: Feb 16, 2021
Diet: Vegetarian
0 Helpful

First time cooking tofu, and I think I need to get a better handle on it. Definitely needed more sauce.

By: Karin
Posted: Oct 15, 2020
Diet: Vegetarian
0 Helpful

Soba noodles, peppers, cucumber, kale, carrots, and no sugar added this time. This is always delicious!

By: Delaney
Posted: Oct 03, 2020
Diet: Vegetarian
0 Helpful

This was pretty good. I kept the sauce separate, since I wasn't sure everyone would love it, but once I mixed it in to my noodles and added some lime juice, it was great! I subbed Tahini for peanut butter b/s allergies. The lime juice (I used box fresh and bottled concentrate) is a MUST! It really makes it. Also - used leftover pork on the side and it was great. HUsband and kids liked it.

By: Kirsten
Posted: Jul 28, 2020
Diet: Original
0 Helpful

Easy and quick to throw together, so definitely a good weeknight pick. Next time I would replace the tofu with mushrooms though.

By: John
Posted: May 30, 2020
Diet: Vegetarian
0 Helpful