Thai Tofu Peanut Noodles
red peppers / coleslaw mix
- Tofu, extra-firm - 1 lb, cubed (vacuum-packed preferable)
- Pasta, spaghetti or linguini - 6 oz
- Bell peppers, red - 1, sliced thinly
- Cilantro - 3 Tbsp, chopped
- Cornstarch - 2 Tbsp
- Oil, cooking - 1 Tbsp
- Coleslaw mix - 10 oz
- 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
- 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)
- 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)
- Ginger / Peppers / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
- Make peanut sauce - 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, 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)
- Toss tofu in cornstarch.
- 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.
- Fold in peppers and coleslaw mix and saute for another 3 to 8 minutes, depending on how crunchy or soft you like your veggies.
- Add noodles, sauce, and cilantro and toss everything through. Taste and season with more salt, pepper, lime juice, and / or hot sauce. Enjoy warm!
Simply put: delicious! - added fresh garlic to the peanut sauce and put all the sauce ingredients in a saucepan and made the sauce on the stovetop - used carrots, green and red cabbage b/c this is what I had on hand - did 4 oz each of carrots, red and green cabbage for 4 servings Otherwise made it as stated in recipe. My husband, not a fan of peanut butter/peanut sauce thought it was delicious as well. It did take a while to prep, so was glad that I had done that the night before. Once all the prep was done, it all came together very quickly.0 Helpful
5/5 we LOVED this, we made slightly more sauce but wow can't wait for leftovers0 Helpful
This was so good - a favorite for sure! The peanut sauce was some of the best we’ve made!0 Helpful
This is a fantastic recipe and a go to for me when I don't have a lot of stuff left in the fridge.0 Helpful
This is very good. I think next time I would either skip the cornstarch or dry the tofu much more before that step.0 Helpful
Didn't have coleslaw mix so made this with just shredded romaine, carrots, and lettuce. Loved it! The only thing I would change next time is to reduce either or both the peanut butter and brown sugar, because the sauce was a bit too thick/creamy, but otherwise--perfect!0 Helpful