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

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Course: Entrée, Main Course

Cuisine: Asian

Keyword: Tofu Peanut Noodles

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 394kcal

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.

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