Hoisin Noodles with Tofu
with carrots / snap peas
Hoisin sauce gives these noodles a mix of sweet and savory flavor all in a quick and easy meal that comes together in one pan. We last featured this meal in 2021.
Ingredients
- Tofu, extra-firm - 16 oz, 1/2” / 1.3 cm cubes (vacuum-packed preferable)
- Garlic - 1 clove
- Soy sauce, low-sodium - 1/4 cup
- Hoisin sauce - 1/4 cup
- Peanut butter - 1 Tbsp
- Vinegar, rice - 2 tsp
- Oil, toasted sesame - 1 tsp
- Sriracha (opt) - 1 tsp
- Water - 1/4 cup
- Snap peas / sugar snap peas - 6 oz, trimmed (sub snow peas)
- Peanuts - 1/2 cup, chopped
- Carrots - 8 oz, shredded (look for pre-shredded to save time)
- Green onions - 2 stalks, chopped, green and white parts separate
- Limes - 1, wedges
- Rice noodles - 8 oz (sub soba)
- Oil, cooking - 1 Tbsp
Nutrition Facts
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
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Make sauce - Chop garlic. Whisk together garlic, soy sauce, Hoisin, peanut butter, vinegar, sesame oil, Sriracha (if using), and water. Taste; if it’s too salty, add more water; if it's too sweet, add more soy sauce. (Can be done up to 5 days ahead)
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Snap peas / Peanuts - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Carrots - If not using pre-shredded carrots, use a box grater or food processor to shred. (Can be done up to 3 days ahead)
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Green onions - Prep as directed.
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Limes - Slice into wedges.
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Make
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Cook noodles according to package directions.
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Heat a saute pan or wok with cooking oil over medium-high heat. When oil begins to shimmer add tofu and saute until tofu is golden brown on all sides, 6 to 8 minutes.
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Add snap peas, carrots, and white parts of green onions. Saute until carrots begin to soften, ~2 minutes more.
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Add sauce and cook until it begins to simmer and thicken, ~2 minutes. Season with some salt and pepper.
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Remove pan from heat and add noodles, tossing to coat. Top with peanuts, green parts of green onions, and a squeeze of lime juice. Serve with extra lime wedges on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
I am allergic to shrimp, so I subbed a pound of chicken, cubed. It took a little longer to cook, but turned out great! Delicious and easy meal!!
1 Helpful25 reviews
Really tasty and easy to make! We skipped the chopped peanuts on top, and I'll probably cut out (or at least cut down) the peanut butter next time; I'm not a big fan and I could definitely tell the peanut butter was there. But even so, the meal was great. I ate the leftovers for lunch the next day and it was actually even better.
0 HelpfulVery good! I mistakenly picked up wheat ramen noodles, but they worked well. Upped the spice a little, but otherwise made as written.
0 HelpfulDid not add water to the sauce and was generous with sauce measurements. Thin sliced the carrots and found this preferable To shredded. Added onions to the stir fry. Used pad thai noddles, which worked well. Didn’t have peanuts, so used macadamia nuts that I had on hand, which worked well. Yum! This gets a ‘better than take out’ rating from me!
0 Helpful