These rich Tofu Peanut Noodles are a comfort food favorite! Tofu, veggies, and rice noodles are covered in a sweet and spicy peanut sauce.
I have my favorite go-to meals, and Tofu Peanut Noodles are definitely at the top of the list. In fact, any sweet and spicy peanut sauce is on my go-to list.
I have made this sauce so many times that I don't need to refer to my recipe. That's how much I love it!
For these Tofu Peanut Noodles, I marinated the tofu in a ginger garlic sesame sauce. I lightly steamed the carrots and red pepper, but you could put them in raw.
I also added cilantro, basil, and crushed peanuts. This dish can be served hot or cold, but I prefer it hot.
Other recipes with peanut sauce include my Crispy Peanut Tofu, Thai Peanut Butter Pinwheels, Thai Veggie Wrap with Peanut Sauce, and Vietnamese Vegetable Spring Rolls.
Serve it with my Vegan Asian Cucumber Salad.
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❤️ Why You'll Love It
- It is sweet, spicy, and savory.
- It is a hearty healthy meal.
- It is pure comfort food.
🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Peanut Sauce
- Peanut butter: I used all-natural peanut butter. You could also use shelf-stable peanut butter.
- Ginger: Adds a spicy note. Freshly grated ginger is best.
- Sweet red chili sauce: Adds a sweet and spicy flavor.
- Lime juice: You could also use brown rice vinegar. I have made this recipe with both, and they both taste good in the sauce.
- Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce or liquid aminos.
- Sriracha: Adds a spicy flavor.
- Water
Tofu
- Ginger: Adds a spicy note. Freshly grated ginger is best.
- Garlic: Adds a pungent flavor.
- Sesame oil: Adds a nutty flavor.
- Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce or liquid aminos.
- Brown rice vinegar: You could also use lime juice.
- Tofu: I used tofu packed in water found in the refrigerated section of the grocery store. You can use firm or extra firm tofu for this recipe.
Noodle Bowls
- Carrots and red bell pepper: You could substitute any veggies you like.
- Basil: You could use Thai basil or regular. I have a basil plant so that is what I used. You could also leave it off.
- Cilantro: I know some people don't like cilantro. You could leave it off.
- Peanuts: I used roasted salted peanuts. You could use roasted salted cashews or leave them off.
- Rice noodles: I used Pad Thai rice noodles because they are gluten-free and they cook quickly. You could use any noodles you like.
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💭 Tip
If you are in a hurry, you could make this recipe without the tofu, veggies, and toppings as I did with my Vegan Peanut Noodles recipe.
🔪 Instructions
Step 1: Mix all peanut sauce ingredients until smooth and creamy.
Step 2: Drain and press the tofu.
Step 3: In a bowl combine marinade ingredients. Add tofu. Marinate for an hour.
Step 4: Place in a pan. Cook until golden brown on all sides.
Step 5: Steam the carrots and bell pepper.
Step 6: Cook noodles as per instructions on the package. Add to peanut sauce.
Step 7: Assemble in bowls with peanut noodles, tofu, veggies, and toppings.
👩🏻🍳 Recipe FAQs
These tofu peanut noodles will last 5 days in an airtight container in the fridge.
This peanut sauce is sweet, spicy, and savory.
Rice flour and water.
Other Vegan Asian-Inspired Recipes
If you tried this Tofu Peanut Noodles Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on May 7, 2015. I added new photos and text when I republished it.
📋 Recipe
Tofu Peanut Noodles
Ingredients
Peanut Sauce
- ¼ cup peanut butter
- 1 teaspoon minced ginger
- ¼ cup sweet red chili sauce
- 2 tablespoons lime juice or brown rice vinegar
- 1 tablespoon low sodium gluten free tamari
- ¼ cup warm water
- 2 teaspoons sriracha
Tofu
- 1 teaspoon minced ginger
- 1 clove minced garlic
- 1 tablespoon sesame oil
- 2 tablespoons low sodium gluten free tamari
- 1 tablespoon brown rice vinegar
- 14 oz. firm or extra firm tofu drained and pressed
Noodle Bowls
- ½ cup julienned carrots
- ½ cup julienned red pepper
- 4 oz. Pad Thai rice noodles
- basil leaves chopped
- cilantro leaves chopped
- crushed peanuts or chili peanuts
Instructions
Peanut Sauce
- Mix all ingredients together until smooth and creamy.
Tofu
- Combine minced ginger, garlic, sesame oil, tamari, and brown rice vinegar. Cut tofu into bite sizes pieces and put them into the marinade. Marinade for at least an hour.
- In a medium skillet, add the tofu with marinade to the pan. Cook until browned on medium heat, then flip and brown the other side. Set aside.
Noodle Bowls
- Steam carrots and red pepper until tender.
- Heat Pad Thai rice noodles in water according to directions.
- Place Pad Thai noodles and peanut sauce in a bowl. Add tofu and veggies. Reheat if necessary.
- Top with chopped basil, cilantro leaves, and crushed peanuts. Serve hot or cold.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Anne says
These are SO good! I love that peanut sauce!
Willow Moon says
Thanks Anne! Me too, I could drink it (or at least lick the bowl)!
Ashley says
I love Thai food and tofu! I'm definitely making this dish soon. Thanks for sharing!!
Rica@ Yoga Mat Monkey says
Thai food is amazing, and this recipe looks spectacular. I bet the peanut sauce would be good on salmon, too?
Willow Moon says
I wouldn't know since I have been vegan for 17 years, but I have seen other peanut sauce recipes that include meat.
Monica Bruno says
Yes! This is one of my favorite Thai dishes! I love the spicy sweet goodness!
Willow Moon says
Me too! I could eat it all the time if it wasn't for needing to come up with new recipes!