Vegan Spicy Peanut Noodles with Crispy Tofu
I apologize to everyone for accidentally gatekeeping my favourite quick, easy, healthy and VERY delicious weeknight recipe: these spicy peanut noodles with crispy tofu that happen to be vegan, gluten-free and full of plant-based protein.
These creamy, slightly spicy peanut noodles come together in 30 minutes and make for the perfect plant-based dinner. Noodles are one of my go-to weeknight meals because they’re easy to make and you can pack in SO much flavour with different sauces, veggies and protein options. Here I went with the most divine peanut sauce with a bit of Fly by Jing Zhong Sauce for spice, broccoli (to me that’s a classic veggie pairing with peanut sauce and also one of my favourite veg) and my beloved crispy tofu. The combination of the silky noodles and the crispy tofu chunks is truly perfection. Hope you make and love this!
Vegan Spicy Peanut Noodles with Crispy Tofu
Ingredients
1 head broccoli, chopped into small florets
1 block extra firm tofu, sliced in half and pressed for 10-15 minutes to remove excess liquid
1 tbsp tamari
1 tbsp sesame oil
1 tbsp cornstarch
1/2 lb brown rice noodles (I always use these ones)
Olive oil, salt, pepper + garlic powder
Juice of 1/2 lime
Cilantro + sesame seeds, for topping
For the peanut sauce:
Heaping 1/3 cup creamy peanut butter
2 tbsp tamari (or soy sauce)
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey or maple syrup
1 tbsp spicy sauce of choice (I used this one)
Water to thin if needed
Method
Start by preheating your oven or air fryer to 400 degrees. Tear your pressed tofu into 1-inch chunks and place in a bowl. Add a pinch of salt, a generous shake of garlic powder, 1 tbsp tamari and 1 tbsp sesame oil and toss to coat. Add your cornstarch and toss again until all the chunks are evenly coated, then place tofu pieces on a large baking sheet. In the same bowl you just used, add your broccoli florets and drizzle with olive oil, salt, pepper and garlic powder.
Place the broccoli on the same sheet pan with the tofu chunks and bake for 15 minutes. Flip the tofu and broccoli pieces and bake for another 15 until tofu is golden brown and crispy and broccoli florets are cooked through and lightly charred (broccoli may need 5 mins longer than the tofu). This will take less time in an air fry (about 20 minutes total) so just keep and eye on it!
Meanwhile, whisk together your peanut sauce ingredients until smooth. Add a little water as needed to thin it out.
Cook your rice noodles according to the package directions, then drain and rinse with cold water.
In a small bowl, toss your crispy tofu pieces with 2 tbsp of the peanut sauce. In a large bowl or your noodle cooking pot off the heat, add your cooked noodles and broccoli and half the tofu. Pour in peanut sauce and toss the noodles to coat evenly, then add your lime juice and stir.
Divide noodles among bowls and serve topped with the remaining crispy peanut tofu pieces, sesame seeds and cilantro.
Makes 2 large or 4 small servings
