Peanut Butter Noodles with Tofu & Veg is a satisfying plant-based meal that combines the rich, nutty flavor of peanut butter with fresh vegetables and protein-packed tofu. This dish takes inspiration from Thai and Chinese peanut noodle dishes but simplifies the process for home cooking. The creamy peanut sauce clings beautifully to tender noodles, while crispy golden tofu and colorful vegetables add texture and nutrition. What makes this recipe special is how the peanut butter creates an incredibly satisfying sauce that feels indulgent while being surprisingly healthy. It’s perfect for busy weeknights when you want something filling and flavorful that comes together in just one pan.
Serves: 4 people
Cooking Time: 25 minutes
Difficulty: Easy
What You’ll Need
For the dish:
- 12 oz rice noodles or egg noodles
- 14 oz firm tofu, cut into cubes
- 3 tablespoons vegetable oil
- 1 red bell pepper, sliced thin
- 1 cup snap peas or snow peas
- 2 carrots, cut into thin strips
- 3 green onions, chopped
- 1/4 cup roasted peanuts, roughly chopped
- Fresh cilantro leaves for topping
For the peanut sauce:
- 1/2 cup smooth peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, chopped very fine
- 1 teaspoon fresh ginger, chopped very fine
- 1/4 to 1/2 teaspoon red pepper flakes (optional)
- 3-4 tablespoons warm water
Getting the Noodles Ready
Start by cooking your noodles according to the package directions. Most rice noodles just need to be soaked in hot water for 5-10 minutes until they’re tender, while egg noodles usually need to be boiled for 3-4 minutes. Once cooked, drain them well and rinse with cool water to stop them from cooking further. Set them aside while you prepare everything else.
Preparing the Tofu
Pat the tofu cubes dry with paper towels – this step is really important for getting them crispy. Cut the tofu into bite-sized cubes, about 3/4 inch on each side.
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. When the oil is hot and shimmers, add the tofu cubes. Don’t move them around right away – let them sit for 2-3 minutes so they can develop a golden crust on the bottom.
Gently flip each piece of tofu and cook for another 2-3 minutes until all sides are golden brown and crispy. The tofu should look golden and feel firm when you touch it with a spoon. Remove the tofu from the pan and set it aside on a plate.
Making the Peanut Sauce
While the tofu is cooking, make your peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, vinegar, sesame oil, and honey until smooth. Add the chopped garlic, ginger, and red pepper flakes if you’re using them.
The sauce will be quite thick at this point, so gradually add warm water one tablespoon at a time, whisking after each addition, until the sauce is smooth and pourable but not too thin. It should coat the back of a spoon nicely. Taste the sauce and adjust – you might want more soy sauce for saltiness, more honey for sweetness, or more vinegar for tang.
Cooking the Vegetables
Add the remaining tablespoon of oil to the same pan you used for the tofu. Add the sliced bell pepper and carrot strips first, since they take a bit longer to cook. Stir them around for 2-3 minutes until they start to soften but still have some crunch.
Add the snap peas or snow peas to the pan and cook for another 1-2 minutes. The vegetables should be bright in color and tender but still have a nice bite to them. You don’t want them to get mushy.
Bringing Everything Together
Add the cooked noodles to the pan with the vegetables. Pour the peanut sauce over everything and use tongs or two large spoons to toss everything together. Make sure all the noodles get coated with the sauce.
Add the crispy tofu back to the pan and gently fold it in. You want to mix everything together without breaking up the tofu pieces. Cook everything together for 1-2 minutes just to heat through.
Remove the pan from heat and sprinkle most of the chopped green onions over the noodles, saving some for garnish.
Serving Your Peanut Noodles
Divide the noodles among four bowls or plates. Top each serving with the remaining green onions, chopped peanuts, and fresh cilantro leaves. The peanuts add a nice crunch that contrasts beautifully with the soft noodles, while the cilantro adds a fresh, bright flavor.
Serve immediately while everything is warm. These noodles are also delicious at room temperature, making them great for packed lunches or picnics.
Making It Your Own
This recipe is very flexible, so feel free to use whatever vegetables you have on hand. Broccoli, mushrooms, cabbage, or bean sprouts all work wonderfully. Just remember to add harder vegetables first and softer ones later so everything cooks evenly.
If you don’t eat tofu, you can substitute it with cooked chicken, shrimp, or even hard-boiled eggs. For a completely vegetarian version, extra vegetables or some edamame beans work perfectly.
Storage and Reheating Tips
These noodles keep well in the refrigerator for up to 3 days. The sauce may thicken up when cold, so when reheating, add a tablespoon or two of warm water and toss everything together. You can reheat them in the microwave or gently warm them in a pan on the stove.
The peanut sauce can be made ahead of time and stored in the refrigerator for up to a week. Just whisk in a little warm water to thin it out before using.
Why This Recipe Works
The combination of creamy peanut sauce, protein-rich tofu, and colorful vegetables creates a meal that’s both satisfying and nutritious. The peanut butter provides healthy fats and makes the dish feel really filling, while the vegetables add vitamins and crunch. It’s a complete meal in one bowl that proves healthy eating can be absolutely delicious.
