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A shallow bowl filled with noodles with spicy peanut sauce and tofu.

Spicy Peanut Noodles with Crispy Tofu

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These easy Spicy Peanut Noodles with Crispy Tofu are smothered in a creamy sauce that is expertly balanced between nutty, spicy, savory, and a little bit citrusy. Plus, the tofu has the best texture!
Course Dinner
Cuisine Asian
Keyword Crispy Tofu, Noodles, Spicy Peanut Noodles, Tofu
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

Noodles & Tofu

  • 14 ounces extra-firm tofu
  • 2 tablespoons olive oil
  • 1 teaspon cornstarch
  • 8 ounces rice noodles
  • 1 sprig green onion optional for garnish
  • 1 handful peanuts optional for garnish

Spicy Peanut Sauce

  • 2 cloves garlic
  • ½ cup creamy peanut butter
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha plus more to preferred spice level
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • ½ teaspoon ginger paste or ¼ teaspoon ground ginger
  • 2 tablespoons lime juice
  • ½ cup water

Instructions

  • Preheat your oven to 425°F and bring 10 cups of water to a boil in a large pot. Either use a tofu press or place the tofu between two clean kitchen towels and place something heavy (I use a stack of cookbooks) on top to weight it down and press it for at least 5 minutes.
    14 ounces extra-firm tofu
  • Slice your pressed tofu into 1-inch cubes and add it to a mixing bowl with the cornstarch and olive oil. Toss to coat.
    2 tablespoons olive oil, 1 teaspon cornstarch
  • Transfer the tofu to a large baking sheet, leaving plenty of space in between each cube. Roast for 25 minutes on the top rack, flipping after 15 minutes.
  • Meanwhile, make your spicy peanut sauce. Add all of the sauce ingredients to your blender. Blend on high until smooth. Taste to see if you want more heat. If so, add up to an additional tablespoon of Sriracha until your preferred spice level is achieved.
    2 cloves garlic, ½ cup creamy peanut butter, 1 tablespoon fish sauce, 1 tablespoon rice vinegar, 1 tablespoon sriracha, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons honey, ½ teaspoon ginger paste, 2 tablespoons lime juice, ½ cup water
  • Once your water is boiling, cook rice noodles according to directions on the box.
    8 ounces rice noodles
  • Toss the cooked noodles and crispy tofu in the sauce. Garnish with chopped peanuts and diced green onion. Enjoy!
    1 sprig green onion, 1 handful peanuts

Notes

  • One tablespoon of sriracha gives it just a little kick, but if you're a fan of spice, I would recommend adding even more!
  • Don't cook your noodles to early. Wait until the tofu is cooked (or nearly done!) and the sauce is ready to cook them. 
  • For more tofu-based recipes, check out this round-up of my best tofu recipes.