THAI PEANUT NOODLES WITH TOFU & VEGGIES
These Thai Peanut Noodles with Tofu & Veggies are packed with flavor and ready in just 35 minutes. Creamy peanut sauce coats tender noodles, crispy tofu, and fresh vegetables for a comforting, plant-based meal everyone will love. Simple to make and full of vibrant flavors, this dish is perfect for a weeknight dinner or easy meal prep.
VEGGIE-PACKED NOODLES
Tender rice noodles are tossed with crispy baked tofu and a colorful mix of vegetables, creating a vibrant base for this dish. Quick to prepare and full of texture, this combination makes a satisfying plant-based meal.
CREAMY PEANUT SAUCE
A creamy, flavorful peanut sauce brings everything together, coating the noodles, tofu, and veggies in a perfect balance of savory, sweet, and tangy. Made with simple ingredients and easy to whisk, it transforms this quick meal into a better-than-takeout favorite.
SIMPLE STEPS TO MAKE THESE THAI PEANUT NOODLES
Press, Dice, and Cook Tofu
Sauté Your Favorite Veggies
Prepare Simple Peanut Sauce
Mix Noodles, Tofu, Veggies and Sauce Together and Serve
STEP 1 – PREP TOFU:
Preheat oven to 400° or air fryer to 375°.
Pat tofu dry with a clean towel, press if needed to remove excess moisture.
Cut into small cubes. (Season lightly with salt and pepper if desired, though the peanut sauce will add plenty of flavor later.)
Bake for about 25 minutes, or air fry for 17 minutes, turning halfway through, until golden and slightly crisp. Set aside.
STEP 2 – COOK VEGGIES:
Dice the onion and bell pepper, and cut the broccoli into small florets. (Feel free to swap in other vegetables, such as zucchini or snap peas.)
Heat a drizzle of olive oil in a large sauté pan over medium heat.
Add the onion, bell pepper, and shredded carrots. Cook for about 5 minutes, stirring often.
Stir in the broccoli and continue cooking for another 5 minutes, or until the vegetables reach your desired tenderness.
STEP 3 – MAKE PEANUT SAUCE:
In a small bowl, whisk together all sauce ingredients until smooth. (A small blender or immersion blender also works well.)
Add a couple of tablespoons of water to reach your desired consistency.
Taste and adjust the seasoning to your preference, ingredients can vary, so don’t skip this step.
STEP 4 – COOK NOODLES:
Cook the rice noodles separately according to the package directions. Tip: Check rice noodles often and remove from heat as soon as they’re tender.
Drain well and serve immediately, or toss with a little vegan butter or oil to prevent sticking.
STEP 5 – SERVE:
Divide the rice noodles, peanut sauce, tofu, and vegetables into bowls. Toss until everything is well combined.
Garnish with chopped peanuts and season with salt and pepper to taste.
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Thai Peanut Noodles
Ingredients
- 14 oz Block Firm or Extra Firm Tofu
- Drizzle Olive Oil
- 1 Large Onion
- 1 Red Bell Pepper
- 1 Bag Shredded Carrots 10 oz
- 2 C Broccoli
- ¾ C Creamy Peanut Butter
- ½ C Soy Sauce
- ¼ C Rice Vinegar
- 2 Tbsp Brown Sugar
- 2 Tbsp Olive Oil
- 1 tsp Ground Ginger
- ½ tsp Chili Powder
- 1 Pkg Stir Fry Rice Noodles, 14 oz
- Salt & Pepper to taste
Instructions
Prepare Tofu
- Preheat oven to 400° or air fryer to 375°.
- Pat tofu dry with a clean towel, press if needed to remove excess moisture.14 oz Block Firm or Extra Firm Tofu
- Cut into small cubes. (Season lightly with salt and pepper if desired, though the peanut sauce will add plenty of flavor later.)
- Bake for about 25 minutes, or air fry for 17 minutes, turning halfway through, until golden and slightly crisp. Set aside.
Prepare Veggies
- Dice the onion and bell pepper, and cut the broccoli into small florets. (Feel free to swap in other vegetables, such as zucchini or snap peas.)1 Large Onion, 1 Red Bell Pepper, 2 C Broccoli
- Heat a drizzle of olive oil in a large sauté pan over medium heat.Drizzle Olive Oil
- Add the onion, bell pepper, and shredded carrots. Cook for about 5 minutes, stirring often.1 Bag Shredded Carrots
- Stir in the broccoli and continue cooking for another 5 minutes, or until the vegetables reach your desired tenderness.
Prepare Peanut Sauce
- In a small bowl, whisk together all sauce ingredients until smooth. (A small blender or immersion blender also works well.)¾ C Creamy Peanut Butter, ½ C Soy Sauce, ¼ C Rice Vinegar, 2 Tbsp Brown Sugar, 2 Tbsp Olive Oil, 1 tsp Ground Ginger, ½ tsp Chili Powder
- Add a couple of tablespoons of water to reach your desired consistency.
- Taste and adjust the seasoning to your preference, ingredients can vary, so don’t skip this step.
Prepare Rice Noodles
- Cook the rice noodles separately according to the package directions. Tip: Check rice noodles often and remove from heat as soon as they’re tender.1 Pkg Stir Fry Rice Noodles, 14 oz
- Drain well and serve immediately, or toss with a little vegan butter or oil to prevent sticking.
Serve
- Divide the rice noodles, peanut sauce, tofu, and vegetables into bowls. Toss until everything is well combined.
- Garnish with chopped peanuts and season with salt and pepper to taste.Salt & Pepper
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FAQ'S FOR THIS THAI PEANUT NOODLES RECIPE
1. Can I make this recipe ahead of time?
Yes! You can prepare the tofu, veggies, and peanut sauce in advance and store them separately in the fridge for up to 2 days. Cook the noodles fresh before serving for the best texture.
2. What vegetables work best in this recipe?
Broccoli, bell peppers, carrots, and onions are classic choices, but feel free to use zucchini, snap peas, or any other veggies you like.
3. Can I make this recipe nut-free?
Yes, you can substitute the peanut butter with sunflower seed butter or tahini to keep it nut-free while still enjoying a creamy sauce.
4. How can I make this recipe spicier?
Add extra chili powder, a splash of sriracha, or some red pepper flakes to the peanut sauce for a spicier kick.
