Crispy Tofu Peanut Noodle Bowls
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegan, Plant-based, Gluten-free option
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil for frying
- 8 oz rice noodles or udon noodles
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1–2 teaspoons sriracha (optional)
- 2–4 tablespoons warm water (to thin the sauce)
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crushed peanuts for garnish
Instructions
- Step 1: Prepare the Tofu: Cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with cornstarch, salt, and pepper until each piece is evenly coated. The cornstarch is the secret to getting that ultra-crispy exterior without deep frying.
- Step 2: Cook the Noodles: Bring a large pot of water to a boil. Cook your chosen noodles according to the package instructions. Once tender, drain the noodles and rinse them under cold water to prevent them from sticking together or overcooking.
- Step 3: Whisk the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic, and sriracha. Gradually add warm water one tablespoon at a time until the sauce reaches a pourable, creamy consistency.
- Step 4: Sear the Tofu: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer, ensuring they don’t crowd the pan. Fry for 2-3 minutes per side until they are golden brown and crispy on all edges. Remove and drain on a paper towel.
- Step 5: Assemble the Bowls: In a large mixing bowl, toss the cooked noodles with about half of the peanut sauce. Divide the noodles into four bowls. Top each bowl with the crispy tofu, shredded carrots, cucumber slices, and cilantro. Drizzle the remaining sauce over the top and garnish with crushed peanuts.