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Thai Tofu Peanut Noodles
red peppers / coleslaw mix

Active: 35 min Total: 35 min

We've reworked our Tofu Peanut Noodles recipe, improving the dressing recipe and also simplifying the dish. We hope this new version becomes a weeknight favorite - it'll be great for leftovers too!

Tags

Ingredients

Servings:
4
Metric
Thai Tofu Peanut Noodles:
  • 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
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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. 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)
  3. Ginger / Peppers / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
  4. 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)

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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, and cilantro and toss everything through. Taste and season with more salt, pepper, lime juice, and / or hot sauce. Enjoy warm!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (173)
Gluten-free (15)
Paleo (27)
Vegetarian (26)

91 reviews

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.

By: Maggie
Posted: Apr 20, 2021
Diet: Original
0 Helpful

5/5 we LOVED this, we made slightly more sauce but wow can't wait for leftovers

By: Chris
Posted: Mar 30, 2021
Diet: Vegetarian
0 Helpful

This was so good - a favorite for sure! The peanut sauce was some of the best we’ve made!

By: Emily
Posted: Mar 25, 2021
Diet: Original
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.

By: Liza
Posted: Aug 15, 2017
Diet: Original
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.

By: Chelsea
Posted: May 14, 2017
Diet: Vegetarian
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!

By: Minh
Posted: Aug 30, 2015
Diet: Original
0 Helpful