Peanut Noodles with Tofu
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $14.00
- Nutrition
- 530 cal · 21g protein
- meatless
- quick
- high-protein
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain noodles
Peanut Noodles with Tofu is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $14 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Peanuts · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 14 oz extra-firm tofu
- 12 oz egg-free spaghetti or lo mein noodles
- ½ cup creamy peanut butter
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 2 cloves garlic
- 2 count carrots
- 1 count cucumber
- 1 bunch green onions
- 2 tbsp vegetable oil
Steps
- Drain the tofu, press between towels for 5 minutes, and cut into 3/4-inch cubes.
- Heat oil in a large nonstick skillet over medium-high heat. Cook the tofu 8-10 minutes, turning, until golden on most sides. Toss with 1 tbsp soy sauce.
- Meanwhile, cook the noodles according to the package, then drain and rinse briefly with warm water.
- Whisk the peanut butter, remaining soy sauce, vinegar, maple syrup, grated garlic and 1/4 cup hot water until smooth. Add sriracha for the grown-ups' portions if you like (optional).
- Toss the noodles with the sauce. Top with tofu, shredded carrots, sliced cucumber and green onions. Works warm or cold, so leftovers pack well for lunch.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 21 g
- Carbohydrates
- 54 g
- Fiber
- 6 g
- Sugar
- 10 g
- Fat
- 24 g
- Saturated fat
- 4 g
- Sodium
- 1,110 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop