Noodles with Peanut Sauce & Tofu

I started following a recipe but then I changed so many things, I am going to call it my own. This turned out okay. The kids didn’t like it (surprisingly), but Toby and I did. I started making the peanut sauce like the recipe says, but when I tasted it, it was super spicy. To cut down on the spiciness, I added some peanut butter, brown sugar, and rice vinegar. That helped a lot!

rating: 8

Noodles with Peanut Sauce and Tofu
Makes 4 servings

Start to finish: 40 min.


Peanut Sauce:
1 small yellow onion, halved
3 garlic cloves, unpeeled
½ cup roasted unsalted peanuts
2 tablespoons low-sodium soy sauce
2 teaspoons apple cider vinegar
1/2 cup peanut butter
1 tbsp rice vinegar
1 tbsp brown sugar

Noodles with Tofu:
One 8-ounce package soba or udon noodles
One 14-ounce package firm tofu, cut into ½-inch cubes
1 tablespoon sesame oil
3 radishes, trimmed and cut into matchsticks
¼ cup unsalted roasted peanuts, roughly chopped
1 tablespoon rice vinegar
Kosher salt


1. Make the peanut sauce: In a dry cast-iron skillet set over high heat, cook the onion, cut side down, until the bottom is blackened, about 8 minutes. Remove from the skillet, roughly chop and set aside. Add the garlic to the skillet and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Remove from the skillet, cool slightly, peel and set aside.
2. In a blender, combine the onion with the garlic and peanuts and pulse until a coarse paste forms. Add ½ cup hot water, vinegars, peanut butter, and brown sugar and blend until smooth. Add more water if needed to thin the sauce. Set aside.
3. Make the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook until tender but still chewy, according to the package instructions. Drain the noodles and rinse briefly with cold water. Divide the noodles among 4 bowls.
4. While the noodles cook, toss the tofu with the sesame oil in a small bowl. In a large skillet set over medium-high heat, cook the tofu, stirring occasionally, until browned and warmed through, about 5 minutes. Spoon about ¼ cup of the peanut sauce over the noodles in each bowl and top with the tofu. (Reserve any remaining peanut sauce for another use.)
5. In a small bowl, combine the radishes with the peanuts. Add the vinegar and a pinch of salt, then toss to combine. Place the salad on top of the tofu and serve immediately.


This entry was posted in pasta, tofu, vegan and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Noodles with Peanut Sauce & Tofu

  1. pawngirl says:

    Reblogged this on The Happy and the Fabulous and commented:
    this looks sooo good. I find myself making a ton of vegetable based dishes, like stir fries and roasted vegetable dishes, which are healthy and delicious but sometimes you need something a little more hearty that sticks to your bones a bit more. can’t wait to try it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s