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Spicy Peanut Noodles With Tofu In A Bowl

Spicy Peanut Noodles With Tofu

$10.03 recipe | $1.25 serving
Perfectly cooked rice noodles are smothered in a spicy peanut sauce. We mix in tofu, bell peppers, Thai chilis, and many more ingredients to create a balanced and healthy vegan meal.
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Gluten-Free, Thai-Inspired, Vegan
Servings 8 servings
Calories 434 kcal

Equipment

  • Chef knife
  • Large frying pan
  • Mixing bowl
  • Large pot for noodles

Ingredients
 

Sauce

  • cup natural peanut butter ($1.17)
  • ½ tbsp ginger, finely minced ($0.02)
  • 1 tbsp sambal oelek chili paste ($0.06)
  • 1 tbsp sriracha hot sauce ($0.06)
  • 5 tbsp liquid aminos ($0.90)
  • 3 tbsp maple syrup ($0.44)
  • 3 tbsp lime juice ($0.36)
  • 2 tbsp rice vinegar ($0.22)
  • ⅓ - ½ cup water to thin ($0.00)

Stir Fry

  • 2 tbsp sesame oil ($0.26)
  • 1 brick brick extra-firm tofu, cubed ($1.42)
  • 2 fresh Thai chilies, chopped ($0.23)
  • ½ tbsp fresh ginger, minced ($0.02)
  • 3 whole cloves garlic, minced ($0.12)
  • 4 medium carrots, julienned ($0.56)
  • 2 whole red bell peppers ($1.64)
  • 1 cup green onions, sliced diagonally ($0.98)
  • ½ cup roasted & salted peanuts, chopped ($0.32)
  • 1 ½ cups bean sprouts ($0.40)

Noodles

  • 10 oz rice noodles, dry ($0.85)

For Serving optional

  • Chopped roasted & salted peanuts
  • Sliced green onions
  • Chopped cilantro
  • Lime wedges
  • Sriracha or chili garlic sauce
  • Bean sprouts

Instructions
 

Prep & Peanut Sauce

  • To begin, prep all stir fry ingredients by briefly pressing and cubing the tofu, mincing the chilis, ginger, and garlic, and julienning the carrots and bell peppers. Also, slice the green onions, chop the peanuts, and wash the bean sprouts.
  • Mix all peanut sauce ingredients in a mixing bowl. Start with ⅓ cup of water, and add up to ½ cup depending on how dry or runny your peanut butter is. Once the consistency is pourable, but not too runny, set aside.

Noodles

  • In a large pot, bring enough water to cook the noodles to a boil. Once boiling, turn the burner off and add in rice noodles. Stir and cover, cooking for approximately 5-6 minutes, or until al dente.
  • Drain and rinse the noodles. Then, toss with a dash of sesame oil to prevent sticking. Set aside.

Stir Fry

  • Heat sesame oil in a large skillet over medium. Once hot, add tofu cubes and sauté for about 5-6 minutes, turning occasionally to brown on all sides (use an oil guard, as the sesame oil can splatter). Next, add in minced Thai chilis, garlic, and ginger. Sauté for another 1-2 minutes, or until garlic is fragrant.
  • Transfer tofu and spices to the pot the noodles were cooked in, then add the julienned carrots and bell pepper to the skillet. Add a splash of water if it's looking a little dry, and sauté for 4-5 minutes, or until tender.

Putting it Together

  • Add cooked veggies and noodles back to the pot with the tofu. Mix in peanut sauce, bean sprouts, green onions, and chopped peanuts and cook over medium heat (tongs are great for this). Toss together for about 2-3 minutes, or until sauce is incorporated and everything is heated through.
  • Serve immediately with optional garnishes such as lime wedges, more bean sprouts, more sliced green onions, chopped cilantro, peanuts, and sriracha or sambal oelek sauce.
  • Store leftovers covered in the fridge for up to 3-4 days.

Notes

  • You can easily adjust the spice level by adding more or less Thai chili peppers, sambal oelek, or sriracha.
  • If you can't find fresh Thai chilis, replace them with 1-2 tsp dried red pepper flakes.
  • Ensure you prep all of the stir fry ingredients beforehand to make the cooking process much easier!

Nutrition

Nutrition Facts
Spicy Peanut Noodles With Tofu
Serving Size
 
1 serving
Amount per Serving
Calories
434
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
7.5
g
Monounsaturated Fat
 
9.5
g
Cholesterol
 
0
mg
0
%
Sodium
 
798.3
mg
35
%
Potassium
 
557.9
mg
16
%
Carbohydrates
 
47.6
g
16
%
Fiber
 
5.7
g
24
%
Sugar
 
10
g
11
%
Protein
 
17.8
g
36
%
Vitamin A
 
6412.4
IU
128
%
Vitamin C
 
62.3
mg
76
%
Calcium
 
222.3
mg
22
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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