Creamy Peanut Tofu Noodles

Total Time:

30 minutes

Serves:

4 Servings

Category:

20-45 mins, Vegetarian

Level:

Share this Recipe:

Medium

Recipe Description

Crispy baked tofu meets tender noodles, savory mushrooms, and fresh vegetables, all tossed in a silky peanut sauce with just the right balance of sweet, salty, and spicy. This plant-based dish is hearty, satisfying, and perfect for a weeknight dinner.

Ingredients

1 cube firm tofu
2 tablespoons cornstarch
1 tablespoon Italian seasoning
1 yellow onion
1 inch piece fresh ginger
2 cloves garlic
4 ounces mushrooms (ideally shiitake, but use what you have at the grocery store!)
½ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 tablespoons sweet chili sauce
½ cup frozen peas
1 cup loosely packed spinach
1 pound Thai rice noodles
Sesame seeds
Green onions for topping
Olive oil

Preparation

Preheat the oven to 425°F and bring a large pot of water to a boil.
Cut one block of firm tofu into small cubes and place them in a bowl. Add two tablespoons of cornstarch and one tablespoon of Italian seasoning, tossing until coated.
Spread the tofu on a parchment-lined baking sheet and bake for 20–25 minutes until golden and crisp.
While the tofu bakes, heat a pan over medium heat with a drizzle of olive oil. Slice one yellow onion and sauté for 5–6 minutes, until translucent.
Grate in one inch of fresh ginger and two cloves of garlic, stirring for about one minute until fragrant. Add the mushrooms and cook until they begin to soften.
In a separate bowl, combine ½ cup creamy peanut butter, two tablespoons soy sauce, one tablespoon hoisin sauce, two tablespoons sweet chili sauce, and a sprinkle of sesame seeds. Stir until smooth, microwaving the peanut butter briefly if needed to loosen it.
Add ½ cup frozen peas and one cup loosely packed spinach to the mushroom mixture, stirring until just wilted.
Cook the noodles according to package directions. Drain, reserving a little pasta water.
Stir in one tablespoon of pasta water at a time to the peanut sauce until it reaches a creamy, pourable consistency.
Add the noodles, sauce, and vegetable mixture to the pot, tossing until everything is coated. Remove the tofu from the oven and stir it into the noodles.
Top with sliced green onions and extra sesame seeds before serving.