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Peanut Tofu Noodles with Veggies Recipe

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4.2 from 61 reviews

A vibrant and flavorful Peanut Tofu Noodles recipe featuring crispy air-fried tofu, tender noodles, and fresh vegetables tossed in a creamy, tangy peanut sauce. This dish is quick to prepare, takes just 30 minutes, and is perfect for a satisfying vegan weeknight dinner with a delightful balance of textures and flavors.

Ingredients

For the Tofu

  • 2 (14–16 oz) blocks super-firm tofu, torn into chunks
  • 1 ½ tablespoons olive oil
  • 3 tablespoons soy sauce (or tamari)
  • ¼ cup cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For the Peanut Sauce

  • ⅓ cup natural creamy peanut butter
  • ¼ cup soy sauce (or tamari)
  • 3 tablespoons maple syrup or honey
  • 1 ½ tablespoons rice vinegar
  • 1 ½ tablespoons sesame oil
  • 3 cloves garlic, finely minced
  • ½ tablespoon fresh ginger, grated (or ½ teaspoon ground ginger)
  • ½ cup warm water (to thin as needed)

For the Noodles and Veggies

  • 1 pound pasta of choice (e.g., Trader Joe’s Thai Wheat noodles or spaghetti)
  • 12 oz bag Trader Joe’s Ready Veggies or other mixed veggies
  • ½ cup shredded carrots
  • 1 tablespoon neutral oil (optional, for sautéing veggies)

Garnishes

  • Sliced green onion
  • Sesame seeds
  • Chili crisp or sriracha (optional)

Instructions

  1. Make the air fryer tofu: Preheat your air fryer to 400°F. In a large bowl, toss the cubed tofu with olive oil, soy sauce, cornstarch, garlic powder, and onion powder until evenly coated. Arrange tofu in a single layer in the air fryer basket. Air fry for 13–15 minutes, shaking halfway through, until golden and crispy on the edges. Set aside.
  2. Make the peanut sauce: In a medium bowl or jar, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Slowly whisk in warm water until the sauce reaches a smooth, pourable consistency.
  3. Cook the noodles and vegetables: Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain and toss the noodles with the peanut sauce. Meanwhile, heat a large skillet or wok over medium-high heat. Add the mixed veggies and shredded carrots, plus the neutral oil if using, and cook for 4–6 minutes, stirring frequently, until heated through and slightly tender but still crisp.
  4. Combine and serve: Add the sauced noodles to the skillet with the cooked veggies and toss to combine evenly. Serve this mixture topped with the crispy air fryer tofu. Garnish with sliced green onions, sesame seeds, and a drizzle of chili crisp or sriracha if desired.

Notes

  • Use super-firm tofu to ensure the cubes hold together well and become crispy in the air fryer.
  • If you don’t have an air fryer, you can bake the tofu at 425°F for 25-30 minutes, flipping halfway through.
  • Adjust thickness of the peanut sauce by adding more warm water if you like it thinner.
  • For a gluten-free version, use tamari instead of soy sauce and gluten-free noodles.
  • Feel free to swap veggies for whatever you have on hand; bell peppers, broccoli, or snap peas work great.

Find it online: https://justsosavory.com/peanut-tofu-noodles-with-veggies-recipe/