it even tastes better than any takeout! Prepare this easy Tofu Peanut Noodles for your friends and family, eat right away or serve it as a cold noodle salad.

Hey, guys! Thanks for checking out this post. I’m going to share with you my recipe for peanut noodles (it’s one of my new favorite dishes!).


This past weekend we had a wonderful time in Orlando, we got to meet so many fabulous friends some old and many new. During our stay, we stopped by Whole Foods Market to get food from their prepared food section.


Daevyd got some of their Asian noodles, which had a delicious peanut butter sauce. I decided I had to make it as soon as I got home.


I’ve tried this recipe many times and it never disappoints. Peanut noodles is a dish for those who want to put an intense nutty taste in their mouths. Additionally, they are simple to make, take less than 30 minutes, and can be made ahead for future use.


The spicy, sweet, and creamy 5-minute peanut sauce hits every taste note. It also helps that it’s highly adaptable, so a single batch can last you the entire week. To maximize your prep time, double the recipe.


Scroll down for the detailed recipe, but I suggest reading the complete blog for useful information and tips.

Easy peanut noodle with tofu, in a black bowl with peanuts, carrot, cabbage

Why You Will Love This Peanut Noodles Recipe?

I would highly suggest trying this Peanut Noodles Recipe because it’s

  • Simple and easy to prepare – This peanut noodle dish is so quick and easy to prepare, that it will be on your table in less than 30 minutes. You will most likely have all the ingredients on hand.
  • Protein-rich and nutrient-dense. This dish is extremely filling and satisfying. If you’re not familiar with it yet, see tofu nutrition value
  • Pack with flavors – This recipe is full of flavors. It is certain to be a family favorite!
  • Delicious – It’s delicious and can be served as a snack, lunch, or dinner.
  • Family-friendly – So delicious that you’ll want to eat them too.
  • Diet-Friendly – This recipe is dairy-free, egg-free, gluten-free, and can be made nut-free too.
  • Highly versatile – It can easily be customized with whichever ingredients you like or have on hand (see recipe notes for various options).

You can adjust the heat to your liking. If you don’t like spicy food as much as I do, you can change the spice to your liking.

What Do I Need To Make This Peanut Noodles With Tofu Recipe?

You will need the basic ingredients found in Asian dishes, soy sauce, sesame oil, garlic, green onions, ginger, and of course noodles and tofu. I adjust the recipe according to my taste.

I used a soy sauce substitute called Bragg liquid Aminos but you can substitute with regular soy sauce and if you are on a gluten-free meal plan, remember to use gluten-free soy sauce.

I also used gluten-free, vegan noodles, Organic Millet & Brown Rice Ramen, but you can use any thin pasta or noodles you have in your pantry.

Sesame oil is used because of its lovely scent and flavor. I like the taste of ginger, therefore I use it. For a delicious heat, I add garlic to the sauce.

I used coconut sugar but you can substitute maple syrup or your sweetener of choice.


Adding a garnish to any dish always helps it look and taste better, right?

Here are a few of my favorite things to serve with peanut noodles:

  • Peanuts (crushed)
  • Cilantro leaves
  • Green onions, chopped
  • Toasted sesame seeds
  • Lime juice, freshly squeezed
  • Red pepper flakes
  • Add chili oil or sauce to make the peanut noodles extra hot!’
ramen noodles on white background

How To Make Peanut Noodles With Tofu?

  • In a medium bowl, stir together, peanut butter, soy sauce, coconut sugar, sesame oil, ginger, and garlic together and set aside.
  • Boil noodles according to package directions, drain and rinse with cold water to stop the cooking process. Set aside. I like to add a little sesame oil to prevent the noodles from sticking together.
  • In a large skillet, heat oil over medium-high heat. Add tofu cubes and cook on all sides until crisp. Add 1 tablespoon Bragg’s Liquid Aminos or soy sauce.
  • Add green onions, cabbage, and carrots, and cook for 2-3 minutes stirring constantly until tender.
  • Add cooked noodles, and peanut sauce mixture, and stir to coat.
  • Serve and garnish with green onions, cilantro, and crushed peanuts.


Recipe Notes

  • First, make the sauce, then cook the noodles. The heat from the noodles and the leftover moisture in the noodles will ensure that they are well coated in the sauce.
  • Make sure your noodles aren’t overcooked. Simply boil them for 3-4 minutes (or less, depending on your preference) and drain them immediately.
  • For the tofu cubes, you can lightly cook them in a skillet with a little oil and Bragg’s Liquid Aminos or bake in an oven at 400 degrees F. for 30 minutes turning halfway.
  • I added green onions, cilantro, and crushed peanuts for an extra touch.
  • If you don’t have purple cabbage then use regular green cabbage.
  • Make this dish yours, so add your favorite veggies for it’s pretty hard for you to ruin it. You can add baby spinach, bell pepper, broccoli, zucchini, green peas, corn, cauliflower, mushrooms, Swiss chard, collard greens, etc.
  • To avoid overpowering the delicate noodles, slice your vegetables thinly.
  • If you don’t have fresh garlic or onions, powdered versions can be substituted.
  • Whisk your sauce together! This will ensure that your sauce is thoroughly mixed in.
  • Adjust the peanut sauce’s consistency to your preference. If it’s too thick, add a little water until it’s the right consistency for dipping. If it’s too runny, just cook it for a few minutes in the saucepan until it thickens.
  • Use high-quality peanut butter to get its greatest flavor. This will drastically improve the flavor of your sauce. Peanut butter should ideally include just peanuts and a little amount of salt. However, if you don’t have any good PB on hand, make do with what you have!
  • If your noodles are too dry, add a splash of noodle water. It will help thin down the sauce and make it more creamy.
  • Are You Allergic To Nuts? Substitute the peanut butter with tahini paste or Sun Butter.
  • Always taste the sauce and make any necessary adjustments. You may need a little more or less sauce depending on how well you measure the noodles.

Other Delicious Noodles To Try

If you love noodles, try my Japchae (Korean Stir Fry Noodles), Pancit Bihon (Filipino Noodles), and Spaghetti And Broccoli.

Peanut noodle salad being picked up with chopstick, garnish with green onions

Frequently Asked Questions

Are Peanut Noodles Healthy?

Making homemade peanut sauce is far healthier than buying store-bought sauces, which can be high in preservatives. Peanut butter and Bragg liquid aminos have been used here to keep them as healthy as possible. There are no chemicals, artificial colors, or preservatives in Bragg Liquid Aminos. In addition, it is then combined with tofu which is also nutrient-dense (Read full details below).

Is This Peanut Noodles Recipe Gluten-Free?

None of the ingredients used in this recipe include wheat, so it is gluten-free. As I used gluten-free noodles. Ensure that your soy sauce is gluten-free, or substitute Bragg liquid Aminos/tamari, because some soy sauce may have wheat in it.

Can I Make It Ahead Of Time?

You can prepare the peanut sauce ahead of time and store it in the refrigerator for later use. You can also prepare the noodles as directed in the recipe in advance. The tofu veggies salad can be prepared in advance. When you are ready to serve just toss everything together, garnish, and enjoy! 

How Long Do Peanut Noodles Last In The Fridge?

Peanut noodles last about 3-5 days in the fridge.

Can You Freeze Peanut Noodles?

Unfortunately, freezing any leftovers is not recommended because the noodles and salad may become very mushy when thawed. Leftovers can keep for up to five days in the refrigerator. Refrigerate the noodles and salad as soon as possible after transferring them to an airtight container.

Can I Freeze Creamy Peanut Sauce?

Yes, you may freeze your creamy peanut satay sauce. Leftovers may be frozen for up to a month in airtight containers.

Allow it to defrost overnight in the fridge or for a few hours on the counter before serving. Stir it well, and if necessary, thin with coconut milk or water.

What Is Tofu?

Tofu is a soybean card-based product. It’s naturally gluten-free and calorie-free. It doesn’t have any cholesterol and is high in iron and calcium.

Tofu is made by coagulating soy milk curds. Tofu is made by pressing and compacting curds into gelatinous white blocks.

People who are vegans and vegetarians should eat it because it is a good source of protein. Online and in health food stores, tofu can be purchased.

Is Tofu Healthy?

Tofu is a good source of plant-based protein and provides your body with all of the important amino acids. It also provides carbs, fats, calcium, iron, and numerous other vitamins and minerals.

Tofu, like the majority of plant foods, includes many antinutrients including Trypsin inhibitors and Phytates. However, Soaking or cooking soybeans can inactivate or remove most of these antinutrients. Additionally, fermenting or soaking soybeans before preparing tofu increases the nutritional value.

Isoflavones are found in all soy-based products. Tofu’s high isoflavone content is credited with many of its health benefits.

  • Tofu can improve several heart-health markers. Soy isoflavones have been found in a study to reduce inflammation in blood vessels and improve their elasticity.
  • In a number of recent test-tube plus animal studies, soy isoflavones have been revealed to improve blood sugar control.
  • Soy may protect against breast, stomach, and prostate cancers, according to research. Additional research, however, is necessary before making specific recommendations.
  • It contains a high calcium content, making it extremely useful for bone health.
  • Tofu may also help with brain function, menopause symptoms, and skin elasticity because of its high isoflavone content.
  • Additionally, it is minimal in fat and calories, therefore beneficial in weight loss.

Overconsumption, on the other hand, may pose some risks.

What Can I Do With Leftover Peanut Sauce?

Use any leftovers as a dipping sauce for roasted veggies or as a sauce for stir-fries! You may even thin it out and use it as a salad dressing.

Should You Rinse Your Cooked Noodles?

This may vary according to the noodle type used. If you use regular wheat noodles, you don’t need to rinse them. The starch in them will help the sauce stay on the noodles. Some noodles, such as soba, buckwheat, and rice noodles, benefit from cold water rinse because their starches cause them to cling together. Make sure to add your noodles and sauce to the pan as soon as they’re done cooking. Allowing them to sit for long after draining will cause them to clump together.

Is Rice Noodles Gluten-Free?

Yes, they are gluten-free by nature. Always read the label before purchasing, although most rice noodles have only two ingredients: rice flour and water.


Thanks for reading this blog post on Peanut Noodles Recipe. I hope it has inspired you to try out a new dish. If you tried this recipe or any other from my blog, please let me know how it turned out in the comments below! Thanks for visiting my Recipes, and I hope to see you again soon.

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Tofu Peanut Noodles

This delicious Peanut Noodles with Tofu recipe tastes so amazing with just simple ingredients and it even tastes better than any take out! Prepare this easy Asian noodle for your friends and family, eat right away or serve as a cold noodle salad. 
5 from 28 votes
Print Pin Rate
Course: Entrée, Main Course
Cuisine: Asian
Keyword: Tofu Peanut Noodles
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 servings
Calories: 394kcal


Creamy Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 3 tablespoons Bragg liquid aminos or Tamari sauce
  • 2 tablespoons coconut sugar
  • 1 tablespoon roasted sesame oil
  • 2 teaspoons fresh ginger grated
  • 2 cloves garlic minced


  • 1 pound gluten-free noodles
  • 1 tablespoon roasted sesame oil
  • 8 ounces extra-firm tofu drained and cubed
  • 1 tablespoon Bragg’s liquid aminos or Tamari sauce
  • 2 green onions sliced (extra for garnish)
  • 1 cup purple cabbage or green cabbage, shredded
  • 1 cup carrot shredded
  • 1/4 cup peanuts crushed
  • 2 tablespoons cilantro leaves chopped for garnish


  • In a medium bowl, stir together, peanut butter, soy sauce, coconut sugar, sesame oil, ginger, and garlic together and set aside.
  • Bring a large pot of water to boil over medium-high heat. Add noodles and cook according to package directions. Drain using a colander, rinse under cold water, place in a bowl and toss with a little sesame oil and set aside.
  • In a large skillet, heat oil over medium-high heat. Add tofu cubes and cook on all sides until crisp. 1 tablespoon Bragg’s liquid aminos or soy sauce.
  • Add green onions, cabbage, carrots, and cook for 2-3 minutes stirring constantly until tender.
  • Add cooked noodles, peanut sauce mixture, and stir to coat.
  • Serve and garnish with green onions, cilantro, and crushed peanuts.


Calories: 394kcal | Carbohydrates: 56g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 109mg | Potassium: 261mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2834IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg