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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.
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. I used coconut sugar but you can substitute maple syrup or your sweetener of choice.
- 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. 1 tablespoon Bragg's Liquid Aminos or soy sauce.
- Add vegetables and cook until crisp, stir in noodles, peanut butter sauce, gently stir,
Are you allergic to nuts?
Substitute the peanut butter with tahini paste or Sun Butter.
For the tofu cubes, you can lightly cook it 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.
This peanut noodle dish is so quick and easy to prepare, it will be on your table in less than 30 minutes. You will most likely have all the ingredients on hand. If you don't have purple cabbage then use regular green cabbage. Make this dish yours, so add your favorite veggies for its pretty hard for you to ruin it.
Other Delicious Noodles To Try
If you love noodles, try my Japchae (Korean Stir Fry Noodles), Pancit Bihon (Filipino Noodles) and Spaghetti And Broccoli.
If you make this recipe, snap a photo and hashtag #healthierstep — we love to see your recipes on Instagram, Facebook & Twitter!
Nutrition
- Energy:
- 373 kcal / 1559 kJ
- Fat:
- 15 g
- Protein:
- 16 g
- Carbs:
- 51 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 20 min
- Ready in:
- 32 min
Ingredients
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
Noodles
- 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
Instructions
- 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.
Didn’t make because I couldn’t find a print friendly button. I can print, but 3 pages?? too bad, it does sound good.
There are 2 Print-friendly tabs on the page.
Thanks for the splendid recipe! The second time I made it I added more tamari to the sauce – I guess it depends on the type of peanut butter you use – I use the kind you grind yourself at the supermarket so it’s nothing but peanuts. Love the video too. This recipe will definitely be a regular in our family!
Sarah you are welcome, I’m so happy you enjoyed it, thank you for sharing your feedback. Yes, it depends on if you use Tamari, Bragg’s or traditional soy sauce. I typically use Bragg’s liquid aminos.
Love them all.
Thank you Glessie.
Thank you so much. This is a wonderful recipe for me and my family.
You are welcome, I’m happy that you and your family loved it.
Sounds easy and delicious. I am allergic to soy but it doesn’t seem like leaving the tofu out will hurt this recipe really.
Absolutely, leave the tofu out.
I made some changes….I have Crohn’s disease so I don’t eat cabbage. I used carrots and zucchini and it was amazing.
Sounds delicious! Nom! I did notice you aren’t marinating the tofu before cooking. I always marinate first – sesame oil & soy sauce. I think it would make a big difference in the taste.
Thank you Jeannie, it depends on the tofu, if you use the superfirm tofu you won’t need to marinate at first. The other kind like the firm and the ones you buy at the Asian store needs marinating that’s why I don’t buy those. You can get the superfirm from Trader Joes.
This looks fabulous, cant wait to make it!
Thank you Camille!
Yummy and quick! Better than take-out.
Thank you Samantha for your feedback, I’m happy you enjoyed it.
hey… came across this recipe…. I will try it… going to get the noodles now. I have almond butter will that work… 5 stars for simplicity…even though I didn’t taste it yet …I know it will… so far all your recipes taste great….
Hello Philly, yes almond butter will work. Thank you very much, enjoy.