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Spicy Peanut Butter Noodles with Crispy Tofu
Prep: 15 minutes
Cook: 20 minutes
Servings: 4
Unlock the Savory Side of Peanut Butter
Forget sandwiches; peanut butter is ready for its dinner debut. This recipe transforms creamy peanut butter into an incredibly rich and satisfying sauce, perfectly coating slurpable noodles and paired with crispy tofu for a complete, protein-packed meal.
Materials
- 1 lb spaghetti or ramen noodles
- 1 block (14 oz) extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1-2 tbsp sriracha or chili garlic sauce
- 2 cloves garlic, minced
- 1 inch ginger, grated
- Toppings: chopped peanuts, sliced scallions, sesame seeds, cilantro
Preparation
- Press the tofu for at least 15 minutes to remove excess water. Cut into 1-inch cubes.
- In a bowl, toss the tofu cubes with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated.
- In another bowl, whisk together the peanut butter, warm water, 3 tbsp soy sauce, rice vinegar, honey, sesame oil, sriracha, minced garlic, and grated ginger until smooth. Add more warm water if the sauce is too thick.
Cooking
- Cook noodles according to package directions. Drain and set aside.
- While noodles cook, heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu and cook, turning occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Remove from skillet and set aside.
- In the same skillet, pour in the peanut sauce and heat gently for 1-2 minutes until warmed through, stirring constantly. Do not let it boil.
- Add the cooked noodles to the skillet with the sauce, tossing to coat everything evenly. Add the crispy tofu back into the skillet and toss gently.
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