Thai Peanut Noodles with Tofu
and peanut sauce / bell peppers / mango smoothie
Crisp vegetables and tender noodles are tossed in an addictive peanut sauce in this Thai-inspired meal. Enjoy the noodles with a mango smoothie on the side. We first featured a version of this meal in 2018, but we've updated it to include tofu for added protein.
Ingredients
- Ginger, fresh - 1/2 tsp , grated
- Peanut butter, creamy - 1/4 cup
- Brown sugar - 1 Tbsp
- Water - 4 Tbsp , plus more until smooth and pourable
- Vinegar, rice - 2 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Hot sauce (opt) - to taste
- Mango, frozen cubes - 12 oz
- Lime juice - 2 tsp
- Coconut water - 3/4 cup (sub water or juice)
- Ginger, fresh - 1 tsp , grated
- Tofu, extra firm - 16 oz , 1" / 2.5 cm cubes (vacuum-packed preferable)
- Bell peppers, red - 1 , diced
- Carrots - 8 oz , diced
- Cabbage, small and red - 1/2 head , thinly sliced
- Oil, cooking - 1 Tbsp + 2 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Turmeric, ground (opt) - 1/2 tsp
- Coriander, ground - 1 tsp
- Chili garlic sauce - 1 tsp
- Pasta, spaghetti or linguini - 8 oz
- Cashews, roasted and unsalted - 1/3 cup
- Hot sauce (opt) - for serving
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1" / 2.5 cm cubes. (Can be done 1 day ahead)
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Make peanut sauce - Grate ginger (portion for sauce). Combine ginger, peanut butter, brown sugar, water, vinegar, and soy sauce (portion for peanut sauce) in a microwave-safe bowl. Heat, stirring every 20 seconds, until sugar is dissolved and sauce is creamy and smooth. Stir in some hot sauce if you’d like. (Can be done up to 5 days ahead)
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Bell peppers / Carrots / Cabbage - Prep as directed. Combine bell peppers and carrots. Store cabbage separately. (Can be done up to 5 days ahead)
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Marinate Tofu - Whisk together first portion of cooking oil, soy sauce (portion for tofu), turmeric (if using), coriander, and chili garlic sauce. Toss with tofu and let marinate for 20 minutes or up to 1 day. (Can be done 1 day ahead)
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Noodles - Boil noodles according to package directions. (Can be done 1 day ahead)
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Make smoothie - Combine frozen mango, lime juice, and coconut water in a blender. Grate ginger (portion for smoothie) over top. Blend until smooth.
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Make
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Remove tofu from marinade (discard marinade) and season with some salt and pepper.
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Heat a wok over medium heat and add second portion of cooking oil. Add tofu to heated oil and cook until golden brown on all sides, 6 to 7 minutes. Transfer tofu to a plate and set aside.
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Increase heat to medium-high. Add another splash of oil if the pan looks dry, and then add bell peppers and carrots. Saute until golden brown and tender, 4 to 5 minutes.
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Add cabbage and saute for 2 minutes to soften. While vegetables cook, give peanut sauce a stir. If peanut sauce was made ahead and refrigerated, you may need to add a splash of water to thin it out.
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Stir in noodles. Remove wok from heat and stir in tofu, peanut sauce, and cashews.
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Serve noodles with some hot sauce if you’d like. Enjoy smoothie on the side.
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