Crispy Tofu Peanut Noodles
Crispy Tofu Peanut Noodles
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PREP: 20 min | COOK: 20 min | SERVINGS: 4
Crispy cornstarch-coated tofu tossed with udon noodles and vegetables in a creamy peanut sauce.
INGREDIENTS
INGREDIENTS
TOFU
28-32 oz extra-firm tofu, pressed and cubed
¼ cup cornstarch
2-3 tablespoons neutral oil
NOODLES & VEGETABLES
16 oz udon noodles (or rice noodles)
1 large head broccoli, cut into florets
1 red bell pepper, sliced
2 large carrots, shredded
1 cucumber, sliced or julienned
PEANUT SAUCE
½ cup creamy peanut butter
¼ cup soy sauce
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons maple syrup
1-2 teaspoons sriracha or chili-garlic sauce
2 tablespoons warm water, to thin
2 cloves garlic, minced
1 tablespoon freshly grated ginger
Juice of 1 lime
FOR SERVING
Roasted peanuts, chopped
Sesame seeds
Sliced green onions
Fresh cilantro
Lime wedges
INSTRUCTIONS
INSTRUCTIONS
Toss tofu cubes in cornstarch until evenly coated.
Heat oil in a large skillet over medium-high heat. Cook tofu until crispy on all sides, ~10-12 minutes. Set aside.
Cook noodles according to package directions. In the last 2 minutes, add broccoli to the pot. Drain and set aside.
Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, sriracha, water, garlic, ginger, and lime juice until smooth.
Toss noodles, broccoli, bell pepper, and carrots with peanut sauce. Add tofu and toss gently.
Serve topped with cucumber, peanuts, sesame seeds, green onions, cilantro, and lime wedges.
NOTES:
Press tofu for at least 15 minutes for crispier results.
Sauce thickens as it sits—add more warm water to loosen if needed.
Double the sauce if you like it extra saucy.
CHEF: Eric Hegwood
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