Vegan Peanut Noodles with Tofu (Edit recipe)

These thai peanut noodles with tofu are vegan, gluten free, and come together in just 20 minutes! Filled with crispy tofu and tossed with the most delicious, creamy peanut sauce. This healthy weeknight dinner is sure to be a total crowd pleaser!

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	430
Fat:	24 g
Carbohydrates:	45 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	878 mg
Fiber:	4 g
Sugars:	19 g
Calculated per serving.

by Wakeupandkale

View original recipe

Serves: 2

Ingredients

6 oz Rice Noodles
1/2 Tofu, (1/2 block)
2 tsp Sesame Oil
2 Tbsp Green Onion (Scallion), diced
1/3 cup Carrots, shredded

Peanut Butter Sauce

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Process

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

Cook noodles al dente according to package instructions.
For peanut sauce, stir together all ingredients, adding 1tbsp of water at a time until desired consistency is reached.
Press as much moisture out of tofu as possible and cut into cubes.
Heat a saucepan over medium with a little sesame oil (or oil of choice). Add in tofu and cook until golden on both sides (about 8mins). Set aside.
Heat a little sesame oil in your sauce pan and add in carrots and green onions. Saute until carrots begin to soften, about 2 minutes.
Reduce heat to low and stir in tofu, drained noodles, and peanut sauce. Toss/cook until heated through.
Remove from heat. Top with crushed peanuts, sesame seeds, and cilantro, and serve!