Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Thai Tofu Peanut Noodles
with red peppers & coleslaw mix

Active: 35 min Total: 35 min
These noodles were on the menu the week of 5/25/15, and they were an easy and versatile meal for all types of diners! The original featured red peppers and coleslaw mix but feel free to mix up the veggies or proteins this time - just keep the sauce and the noodles the same!
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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, fresh - 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

  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)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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!

Reviews

Ratings


0 reviews