Thai Tofu Peanut Noodles
red peppers / coleslaw mix

Name: Thai Tofu Peanut Noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Tofu, extra-firm, cubed (vacuum-packed preferable); 6 oz Pasta, spaghetti or linguini; 1 Bell peppers, red, sliced thinly; 3 Tbsp Cilantro, chopped; 2 Tbsp Cornstarch; 1 Tbsp Oil, cooking; 10 oz Coleslaw mix; 2 tsp Ginger, fresh, grated; 4 Tbsp Peanut butter; 5 Tbsp Water; 2 Tbsp Vinegar, rice; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Lime juice; 1 Tbsp Sriracha; 4 tsp Brown sugar

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

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

Prep

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)

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Make

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!

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