Spicy Peanut Noodles with Tofu
Creamy peanut noodles that hit the spot, quick and cozy with bold flavor. The perfect Friday night dinner with a crisp cider or cold beer.
Servings 2 serves
Calories 753kcal
Ingredients
- 1 teaspoon fresh ginger minced, 5g
- 3 cloves garlic minced, 9g
- 2 tablespoon soy sauce 30g
- 1/3 cup smooth peanut butter 90g
- 1/2 cup reserved noodle water 120ml
- 1/2 tablespoon sriracha optional, 8g
- 1 teaspoon smoked paprika 2g
- 1 tablespoon vegetable oil 14g
- 450 grams extra firm tofu sliced into bite size pieces,
- 400 grams thick udon noodles
To serve
- 4 talks green onions white ends trimmed, finely sliced
- Sesame seeds to taste; approx. 9g
- Fresh coriander roughly chopped; approx. 4g
Instructions
- In a medium bowl, stir together the ginger, garlic, soy sauce, peanut butter, sriracha (if using), and smoked paprika until smooth. This will form a thick sauce base.
- Bring a large pot of water to a boil and cook the udon noodles according to package directions. Reserve 1/2 cup of the noodle cooking water, then drain and set noodles aside.
- While the noodles are cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the tofu and cook for 2–3 minutes per side, or until golden brown and crisp.
- Add the reserved noodle water to the sauce and mix until smooth. Add the cooked noodles and tofu to the bowl and toss gently to coat. Divide between bowls and top with green onions, sesame seeds, and fresh cilantro. Serve immediately.
Video
Notes
Want to add some veggies? These noodles are delicious with some steamed greens on the side like Pak choy, broccoli, or even wilted kale.
Nutrition
Calories: 753kcal | Carbohydrates: 74g | Protein: 41g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Sodium: 2410mg | Potassium: 743mg | Fiber: 8g | Sugar: 15g | Vitamin A: 737IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 5mg