Tofu Peanut Noodles

A 'tastes better then take-out' meal that's ready in under 30 minutes! 🤯🤯 These peanut noodles are perfect for meatless Monday and you might even be able to trick your meat-loving family into thinking the crumbled tofu is ground meat ;)

These Thai-inspired, completely vegan tofu peanut noodles are going to be a staple in your house, trust me! So are so freaking good!

"Peanut butter should be a food group" -My person

My person is legit peanut butter obsessed. Just last week I was over at his place and he had not 1 but 2 empty peanut butter jars in the recycling! Some might say, that is dedication!

If ramen noodles aren't your jam, you can totally substitute them for rice noodles or even soba noodles. We are pretty versatile around here 😁.

Serve 'em up with my super simple Roasted Sesame Bok Choy and you've got yourself a complete meal!

Tofu Peanut Noodles

Serves 3

What you'll need:

1 package extra firm tofu

200g instant ramen noodles

Peanut sauce

2 tbsp brown sugar

1/4-1/2 tsp chili flakes (depending on your spice tolerance)

1 tbsp sesame oil

3 tbsp soy sauce

2 tbsp lime juice

1 tbsp rice vinegar

1/3 cup natural peanut butter

3 tbsp water

2 garlic cloves, grated

1 thumb size piece of ginger, peeled & grated (about 1 tbsp grated)

1 tbsp sesame oil

1 red bell pepper, thinly sliced

1 large carrot, julienne

1/4 cup chopped roasted peanuts

For serving

Fresh cilantro

Lime wedges

Steps:

Wrap the block of tofu in paper towel and place a heavy pan, like a cast iron skillet on top. This is to help get out as much moisture as possible so you can get some crispy tofu. The longer you do this, the better, but I usually just do this while I mix up the sauce ingredients & chop the veg.

While the tofu is pressing, whisk together 2 tbsp brown sugar, 1/4-1/2 tsp chili flakes, 1 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 1/3 cup natural peanut butter, 3 tbsp water, 2 cloves of grated garlic & 1 tbsp grated ginger in a large measuring cup. Remove 1/3 cup of the sauce from the measuring cup and set aside.

Bring a large pot of water to a boil & cook 200g of instant ramen noodles according to package directions. Save 1/4 cup of the noodle cooking water and drain the rest.

If you're serving this with my Roasted Sesame Bok Choy get that in the oven now!

Heat 1 tbsp of sesame oil in a large frying pan over med-high heat. Remove tofu from the paper towel. Crumble the tofu into the frying pan, then add 1 thinly sliced rell bell pepper & 1 large julienne carrot and cook until the tofu is golden brown & crispy. Once the tofu is crispy, add 1/3 cup of the peanut sauce to the pan, stir to coat & cook for 2 minutes.

Add the cooked ramen noodles to the frying pan with the tofu & veggies. Pour in the remaining peanut sauce along with the 1/4 cup reserved noodle cooking water. Use tongs to stir in the sauce to coat the noodles. Cook for 2 minutes then sprinkle in 1/4 cup chopped roasted peanuts.

Divide noodles into bowls, serve with fresh cilantro leaves & lime wedges to squeeze over top.

Serve with Roasted Sesame Bok Choy.

Enjoy you noods!