Hey my dears,
I‘m back again with a new recipe for you.
Today I namely have Asia noodles with crispy tofu with a delicious creamy chili peanut sesame sauce, in which I could just dive in!
I have to admit that I don‘t really like tofu so much, as it‘s relatively tasteless, but if tofu is spicy marinated and fried golden brown crispy, then it’s just a totally different flavor!
This dish is, of course, quickly and easily prepared. Moreover, I mean, that tofu is now available in practically every refrigerated shelf. Just like some vegetables, peanut butter, sesame seeds, and noodles. You don‘t need to go into an Asian shop extra for that because such products have now almost all supermarkets in stock.
Furthermore, what is in my opinion nearly the most important, of course, are the seasonings and sauces. Because they provide the typical “far eastern flavor“ as well as the spicy aromas. But even these products are available almost everywhere. If you prefer it spicier, you can, of course, add more chili, no matter if as a paste, fresh or dried – anything is fine!
And now let’s start with the recipe:
Peanut Noodles with Crispy Tofu
Author:Ingredients
- 17.5 oz (500 g) noodles
Chili peanut sesame sauce:
- ½ cup (125 g) peanut butter
- ⅓ cup (80 ml) sesame oil
- ⅓ cup (80 ml) soy sauce
- ¼ cup (60 ml) rice vinegar
- 2 tbsp sugar
- 1 tbsp chili paste or fresh chili
- 1-2 tbsp (1 tbsp) paprika or tomato paste
- 1 garlic clove pressed
- 1 piece of fresh ginger grated
- 12.3 oz (350 g) firm tofu
Topping
- peanuts chopped
- sesame seeds
- spring onions
Instructions
- Cook the noodles according to the packaging instructions until they are 'al dente'.
- For the chili peanut sesame sauce, just put all the ingredients (except the tofu) in a bowl and stir.
- Press the rest of the moisture out of the tofu and cut into cubes.
- Heat up some oil in a pan.
- Place the tofu cubes in the pan and roast until golden brown from both sides.
- Then add about 1/2 cup sauce and let simmer until the sauce starts to evaporate and the tofu absorbs the liquid.
- Carefully scrape off the browned crust from the bottom of the pan, so that you have golden brown crispy tofu with some delicious browned "crumbs" from the sauce after a while.
- Heat up the rest of the sauce in another saucepan.
- Once the noodles are ‚al dente‘, pour off the cooking water, drain the noodles and combine with the remaining sauce in the pan.
- Add the tofu, garnish with spring onions, chopped peanuts as well as sesame seeds and serve immediately.
- Enjoy! 🙂
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Hi Bianca-
Is the 1/3 cup of oil for browning the tofu or does it go in the sauce mixture?
Thank you!
For the sauce! 🙂
I think the proportions are off or something. I’ve made lots of sauces similar to this but this one came out just tasting like peanut butter.
It tastes like peanut because these are peanut noodles! 😀
This has become a staple in our household. We use gochujang for the chili paste, put it over noodles or rice, sometimes add veggies—however it’s served it’s fabulous. Thank you for this wonderful, flavorful recipe!
Awesome! Thank you and happy easter! 🙂
Completly my own fault but the toggle didn’t work for the cups so I ended up with a sauce for 4 people and tofu / noodles for one lol. I’m sure it would be lovely but i messed it up!
Hi Helena,
I’ve checked the toggle for measurements and now it should work properly.
However, you can store the leftover sauce in a sealed jar in the refrigerator for a few days to use for other dishes! It makes also a great dip for veggies! 🙂
Greetings,
Bianca
Another great recipe. Had the leftovers today and it was almost better today than yesterday.
On a side note though, I only used half the amount of pasta that your recipe said and it was just enough to have it all covered with the sauce, I think 500g of pasta would have been way too much?
I’m happy you liked the recipe! Many thanks! 🙂
You can serve it with less pasta if you want it to be saucier, of course! 😉
Delicious recipe!!! I will definitely be making this again. Do you know if this freezes well?
So glad you enjoyed it! 🙂
Honesty, I haven’t tried to freeze it yet so I can’t recommend this.
Best, Bianca
It was super delicious, i‘ll definitely make it more often from now on!
So glad you enjoyed it! Thank you so much! 🙂
Please,What are the name of the noodles used in this recipe ?
I’d like to try and make but there are tons of noodles but these look like something my family would enjoy….
Thank you !
Hi Quin, these are regular fettuccine but you could also use gluten-free rice noodles or make homemade pasta. Hope you’ll enjoy it! 🙂
Ok thanks !
❤️
Another one. Hit it out the park with this one, So simple to make and the sauce is gorgeous. This one will definitely be making the Sweetman book of “To Do Again’s”
So glad you enjoyed this vegan peanut noodles recipe! Thank you 🙂 <3
This is amazing! We, Asians, love noodles and this is just “the bomb!” Love the mixture of sweetness, saltiness, and sourness combined. I made my own version, but different noodles and tofu (found only a softer type) but the flavour is rich! I have made similar version of sauce to this, which I called Asian Noodle Salad (with cabbage, carrots and other veggies plus pork belly cuts). This recipe is quick-easy to make and everyone will love! Thanks for sharing, Bianca!
So glad that you liked it! ? Your version sounds delicious too!
Lots of love,
Bianca <3