# Peanut tofu noodles

Source: https://hungryvegan.co/recipes/peanut-tofu-noodles

> These vegan peanut noodles toss rice noodles in a creamy peanut, soy and lime sauce with crispy cornstarch-coated tofu and raw crunchy vegetables, and they taste just as good cold the next day.

- Prep: 15 min
- Cook: 20 min
- Serves: 4
- Diet: vegan
- Key swap: Tofu and peanut butter together carry the protein, and a cornstarch coat makes the tofu crisp without deep frying.
- Make ahead: Keeps 3 days in the fridge. The noodles absorb the sauce, so loosen leftovers with a splash of hot water or extra lime.

## Ingredients

### Tofu
- 1 block (400 g) extra-firm tofu, pressed for 10 minutes
- 1 tbsp soy sauce
- 1½ tbsp cornstarch
- 2 tbsp neutral oil

### Peanut sauce
- ⅓ cup (85 g) smooth peanut butter
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp sriracha, or to taste
- 1 tbsp toasted sesame oil
- 1 clove garlic, grated
- 1 tsp grated fresh ginger
- Juice of 1 lime
- ¼ to ⅓ cup hot water

### Noodles and vegetables
- 8 oz (225 g) flat rice noodles
- 2 cups (150 g) shredded red cabbage
- 2 carrots, cut into matchsticks
- 1 cucumber, cut into matchsticks
- 3 scallions, thinly sliced
- ¼ cup roasted peanuts, chopped
- Lime wedges, to serve

## Steps
1. **Coat the tofu.** Tear or cut the pressed tofu into bite-size pieces. Toss with the soy sauce, then sprinkle over the cornstarch and toss until every piece is coated.
2. **Fry until golden.** Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu in one layer and cook for 8 to 10 minutes, turning every couple of minutes, until golden and crisp on most sides.
3. **Cook the noodles.** Meanwhile, cook the noodles according to the package. Drain and rinse under cold water so they do not stick.
4. **Whisk the sauce.** Whisk the peanut butter, soy sauce, vinegar, maple syrup, sriracha, sesame oil, garlic, ginger and lime juice. Whisk in hot water until it pours like heavy cream.
5. **Toss and serve.** Toss the noodles with most of the sauce, the cabbage, carrots and cucumber. Top with the tofu, scallions and peanuts, drizzle with the rest of the sauce and serve with lime wedges.

## Tips
- Tearing the tofu instead of cutting it makes more rough edges, and rough edges get crispier.
- Any noodle works. Spaghetti, soba and udon all hold this sauce well.

## Questions
### How much protein is in peanut tofu noodles?
Most of it comes from the extra-firm tofu and peanut butter. Exact numbers depend on your brands, so check the tofu label if you are tracking it.

### Can I serve peanut noodles cold?
Yes. They make a good packed lunch. Add a squeeze of lime and a splash of water before eating to loosen the sauce.


This is the recipe that converts people who say they do not like tofu. The trick is a light cornstarch coat and a hot pan, which gives you golden, crackly edges with no deep fryer.

The sauce takes five minutes and keeps for a week in a jar. Make a double batch and you have most of the next lunch already done.