Peanut tofu noodles
Tofu, noodles and vegetables tossed in a peanut-lime sauce.
Serving illustration.
Tofu, noodles and vegetables tossed in a peanut-lime sauce. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Whisk the sauce separately so the peanut butter disperses before it meets the noodles. A very thick peanut butter may need a little extra warm water.
Keep the tofu pieces large enough to turn with a spatula. Draining and drying first helps them brown instead of sitting in a pool of water.
Before you start
This recipe contains peanuts, soy and wheat. Check every ingredient label and choose another recipe if those ingredients do not suit you.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Follow the preparation directions on packaged ingredients. Keep cooked food and preparation utensils separate from any raw animal ingredients in the kitchen.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Peanut tofu noodles
Prep and cooking times are estimates.
Ingredients
How to make it
- Make the sauceWhisk peanut butter, soy sauce, lime juice and warm water until smooth. Add the water gradually; peanut butter thickness varies.
- Cook noodlesCook noodles according to package instructions. Drain and set aside, reserving a little cooking water.
- Brown tofuPat tofu dry. Heat oil in a large skillet over medium heat and cook tofu, turning gently, until its surfaces are golden.
- Add vegetablesAdd carrot and bell pepper and stir until just tender. Lower the heat before adding noodles and peanut sauce.
- Toss and serveToss until coated and hot, adding a spoonful of reserved noodle water if needed. Serve while the sauce is loose enough to coat the noodles.
Make it work for you
Whisk the sauce separately so the peanut butter disperses before it meets the noodles. A very thick peanut butter may need a little extra warm water. Keep the tofu pieces large enough to turn with a spatula. Draining and drying first helps them brown instead of sitting in a pool of water.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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