Creamy Peanut Noodles with Crispy Tofu
Rich, silky peanut sauce meets tender rice noodles and crispy tofu — all on the table in just 25 minutes. Plant-based, dairy-free, and absolutely delicious.
Ingredients
Noodles & Protein
- 120 g rice noodles flat or thin-cut; gluten-free by nature
- 150 g firm tofu crumbled or grated; press out moisture before using
Vegetables
- 2 garlic cloves diced finely, for the pan
- 1 bulb baby bok choy thinly sliced
- 80 g green cabbage thinly sliced
Peanut Sauce
- 4 tbsp natural peanut butter smooth preferred; ingredients should be peanuts and salt only
- 2 tbsp soy sauce or tamari use tamari for gluten-free
- 2 tbsp pure maple syrup agave or honey works too
- 1 tbsp rice wine vinegar apple cider vinegar works as substitute
- 1 tsp sesame oil a little goes a long way
- 1 clove garlic freshly grated, for the sauce
- 1 tsp fresh ginger grated; adjust to taste
- 2-4 tbsp reserved noodle cooking water add gradually to control sauce thickness
Garnishes
- crushed peanuts to taste
- green onions sliced
- chili oil or red pepper flakes optional, for heat
Instructions
- In a small bowl, grate one garlic clove and fresh ginger. Add the peanut butter, soy sauce, maple syrup, rice wine vinegar, and sesame oil. Whisk together into a thick, smooth paste. Do not add water yet.
- Bring a pot of water to a full boil. Cook the rice noodles according to package instructions (usually 4–6 minutes). Before draining, scoop out 2–4 tablespoons of cooking water and set aside. Drain the noodles.
- Heat a little oil in a wide pan over medium-high heat. Add the diced garlic and sauté for 30 seconds. Crumble the tofu into the pan, spread it out, and leave it undisturbed for 2 minutes to get some golden colour.
- Add the sliced bok choy and shredded cabbage with a pinch of salt. Toss and cook for 2–3 more minutes until the greens soften slightly but still have a little crunch.
- Whisk the reserved noodle water into the sauce one tablespoon at a time until it is smooth, glossy, and pourable like a thick dressing.
- Remove the pan completely from the heat. Add the drained noodles and pour the sauce over the top. Fold gently with tongs or chopsticks until everything is evenly coated. Add an extra splash of noodle water if it looks too dry.
- Divide into bowls. Top with crushed peanuts, sliced green onions, and chili oil or red pepper flakes if desired. Serve immediately.
Notes
Always remove the pan from heat before adding the sauce — a hot pan makes peanut sauce gluey within seconds. Pull rice noodles slightly before they're fully tender as they continue cooking from residual heat. Store leftover peanut sauce in a sealed jar in the fridge for up to 5 days. Cook fresh noodles when needed and combine for a quick weekday lunch.