Spicy Peanut Noodles with Crispy Tofu

Spicy Peanut Noodles with Crispy Tofu ingredients

• 14 oz extra-firm tofu
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 0.5 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup (for vegan)
• 1 tsp sriracha
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 0.25 cup warm water
• 12 oz spaghetti or ramen noodles
• 2 medium carrots, julienned
• 1 medium red bell pepper, thinly sliced
• 2 stalks green onions, sliced
• 2 tbsp roasted peanuts, chopped

How to make Spicy Peanut Noodles with Crispy Tofu

1. Drain 14 oz of extra-firm tofu and press it for at least 20 minutes (or up to an hour) between paper towels or a clean kitchen towel under a heavy object, to remove excess water. This step is crucial for crispy tofu.
2. Once pressed, cut the tofu into 3/4-inch cubes. In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil until evenly coated.
3. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set aside on a plate lined with paper towels.
4. While the tofu cooks, prepare the Peanut Sauce: In a medium bowl, whisk together 0.5 cup of creamy peanut butter, 3 tablespoons of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey or maple syrup, 1 teaspoon of sriracha, 1 teaspoon of grated fresh ginger, 1 minced garlic clove, and 0.25 cup of warm water until completely smooth and creamy. Adjust water as needed for desired consistency.
5. Bring a large pot of salted water to a rolling boil. Add 12 oz of spaghetti or ramen noodles and cook according to package directions until al dente. Drain the noodles thoroughly in a colander and, if desired, rinse with cold water to prevent sticking, then drain again.
6. Add 2 julienned carrots and 1 thinly sliced red bell pepper to the drained noodles. You can also quickly blanch these vegetables for 1-2 minutes in boiling water before adding for a softer texture, or add them raw for crunch.
7. Pour the prepared Peanut Sauce over the noodles and vegetables. Toss everything together vigorously until the noodles and vegetables are fully coated with the sauce.
8. Gently fold in the crispy tofu cubes, being careful not to break them up. Ensure the tofu is evenly distributed throughout the noodles.
9. Divide the spicy peanut noodles among serving bowls. Garnish each portion with sliced green onions and chopped roasted peanuts before serving immediately.

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