Thai Peanut Noodles with Crispy Tofu

Crispy pan-fried tofu and rice noodles coated in a rich and savory peanut sauce, with vibrant vegetables for a satisfying, quick-to-prepare meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy
• Cost: $1.94/serving

Dietary

• Vegetarian
• Dairy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• quick
• healthy
• spicy
• sweet
• savory
• stir-fry

Ingredients

• 14 ounce extra-firm tofu (pressed and diced)
• 2 tablespoon cornstarch
• 3 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 0.25 cup creamy peanut butter
• 1 tablespoon brown sugar
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 0.5 teaspoon Sriracha (or to taste)
• 8 ounce rice noodles
• 1 tablespoon vegetable oil
• 1 cup carrots (thinly sliced)
• 1 cup bok choy (chopped)
• 0.25 cup roasted peanuts (chopped, for garnish)
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Pat the pressed and diced extra-firm tofu very dry with paper towels. In a medium bowl, toss the tofu with cornstarch until evenly coated.
2. In a separate bowl, whisk together 2 tablespoons soy sauce, rice vinegar, sesame oil, creamy peanut butter, brown sugar, grated fresh ginger, minced garlic, and Sriracha until smooth. Add 1-2 tablespoons of water to reach desired consistency if needed.
3. Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated tofu in a single layer and pan-fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from the skillet and set aside.
5. In the same skillet, add the thinly sliced carrots and chopped bok choy. Stir-fry for 2-3 minutes until tender-crisp.
6. Return the cooked rice noodles and crispy tofu to the skillet with the vegetables. Pour the peanut sauce over everything and toss gently to coat evenly. Cook for 1-2 minutes, just until heated through.
7. Serve hot, garnished with chopped roasted peanuts and fresh cilantro, if desired.

Notes

Ensure tofu is thoroughly pressed and dried for maximum crispiness. For added heat, increase the amount of Sriracha or add a pinch of red pepper flakes.

Nutrition (per serving)

• Calories: 610
• Protein: 28.5 g
• Carbohydrates: 65.3 g
• Fat: 28.1 g
• Fiber: 7.2 g
• Sodium: 1250 mg
• Saturated Fat: 5.2 g
• Sugar: 13.5 g