Peanut and Tofu Noodles

Peanut Tofu Noodles

Peanut Tofu Noodles

Anything involving peanut butter &/or noodles is a winner in this house, so when I saw this recipe for Poppin Peanut & Tofu Noodles on Pinterest I knew it had to be made.

DH said it was really easy to make & we both loved it – I’m pretty sure the kids will like it too, so we will be making it again for them soon!


  • 1/3 cup crunchy low salt/sugar peanut butter
  • 1/4 cup soy sauce for sauce plus 2 tbsp for tofu
  • 2 tbsp rice vinegar
  • 1 tbsp chili garlic sauce
  • 1 tbsp brown sugar
  • 1 clove garlic, minced
  • 3 tbsp water
  • 1 block extra firm tofu, pressed and chopped into cubes
  • 1 medium carrot, shredded
  • 6 spring onions, thinly sliced
  • 1/3 cup fresh corriander, chopped
  • 3/4 cup frozen peas, thawed
  • 1/2 cup peanuts, chopped
  • 10 oz whole wheat noodles


  1. Prepare tofu by removing it from package and wrapping it in a clean tea-towel. If possible place something heavy on top (we use our wooden chopping board) to squeeze the water out. After 10-15 minutes it should be well drained, but if I have time I re-wrap it in a clean tea-towel and let it drain some more.  When you’re ready cut the tofu into squares.
  2. Bring large pot of water to boiling and cook noodles as instructed on package.
  3. Prepare the sauce by combining peanut butter, soy sauce, rice vinegar, chili garlic sauce, brown sugar, garlic, and water in food processor or blender and blend.
  4. Toss the tofu cubes in 2 tbsp soy sauce and 1/3 cup of the peanut sauce.
  5. Heat nonstick pan (we use the wok) over medium high heat, add tofu, and lightly brown. (This usually takes about 10 minutes)
  6. When noodles are done, toss them with the shredded carrots, corriander, spring onions, peas, and remaining peanut sauce. Add tofu and toss to combine.
  7. Serve hot, topped with chopped peanuts.

Like this?  How about:

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Light Meals, Vegetarian

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