Peanut Noodles with Tofu (Vegan) (Edit recipe)

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These peanut noodles are a quick, healthy, and tasty meal. Rice noodles, veggies, and tofu are stir fried with a creamy peanut sauce.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

18

Serves: 3

Ingredients

Peanut Sauce

5 Tbsp Creamy Peanut Butter, 75 g
2 Tbsp Cane Sugar, 24 g
1 Tbsp Rice Vinegar
3 Tbsp Soy Sauce, low sodium or tamari for gluten-free
1 Tbsp Vegetarian Oyster Sauce
.333 cup Water, 80 mL

Stir Fry

6 oz Rice Noodles, dried, medium size
2 Tbsp Avocado Oil, or neutral oil for cooking
16 oz Tofu, extra firm, cubed or sliced
2-3 cloves Garlic, minced
2 cups Cabbage, thinly sliced
1 Carrots, small, cut into matchsticks
1 Bell Pepper, sliced
150 grams Bean Sprouts
2 Green Onion (Scallion), cut into 2-inch slices
0.25 cup Peanuts, roasted to garnish, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak rice noodles in a bowl of room temperature water for 60 minutes. (Small size rice noodles will take 30 minutes.) Drain and cut in half with scissors if they're very long. Tip: If you're short on time, you can quick soak them in hot water for about 3 minutes, then drain and rinse under cold water.
Mix peanut sauce ingredients in a small bowl or cup and set aside.
Heat a large wok over medium heat and add just enough oil to coat the bottom. Add tofu and cook until sides are golden brown, turning as needed. Transfer to a bowl and toss with 2 tbsp of the peanut sauce.
Add some more oil to the wok over medium heat, then add garlic, cabbage, carrots, and bell pepper. Stir fry until veggies are tender.
Add noodles, tofu, bean sprouts, green onions, and peanut sauce. Toss until all the sauce is absorbed, then taste the noodles for doneness. If they're still a little hard, add a splash of water and continue cooking until tender.
Turn off heat and sprinkle with peanuts to serve, if using.

Notes

You can make your own vegetarian oyster sauce with my recipe!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	565
Fat:	35 g
Carbohydrates:	39 g
Protein:	29 g
Cholesterol:	0 g
Sodium:	1346 mg
Fiber:	8 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.