Spicy Peanut Noodles with Edamame and Crispy Tofu

Spicy Peanut Noodles with Edamame and Crispy Tofu ingredients

• 1 block extra-firm tofu (14-ounce block)
• 2 tbsp cornstarch
• 2 tbsp sesame oil
• 8 ounces spaghetti or linguine
• 1 cup frozen shelled edamame
• 1 cup carrots, shredded
• 3 stalks green onions, thinly sliced
• 0.25 cup fresh cilantro, chopped
• 0.5 cup smooth peanut butter
• 0.25 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1-2 tsp sriracha
• 0.25 cup warm water

How to make Spicy Peanut Noodles with Edamame and Crispy Tofu

1. Drain and press the 14-ounce block of extra-firm tofu for at least 15-20 minutes, either using a tofu press or by wrapping it in paper towels and placing a heavy object on top. This removes excess water for crispier tofu.
2. Once pressed, cut the tofu into 1/2-inch cubes. In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.
3. Heat 2 tablespoons of sesame oil in a large non-stick skillet over medium-high heat. Add the coated tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
4. Bring a large pot of salted water to a boil. Add 8 ounces of spaghetti or linguine and cook according to package directions until al dente, typically 8-10 minutes. During the last 2 minutes of cooking, add 1 cup of frozen shelled edamame to the pot.
5. While the noodles cook, prepare the Spicy Peanut Sauce: In a medium bowl, whisk together 1/2 cup of smooth peanut butter, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey or maple syrup, 1 tablespoon of grated fresh ginger, 2 minced garlic cloves, and 1-2 teaspoons of sriracha (depending on desired spice level).
6. Gradually whisk in 1/4 cup of warm water into the peanut sauce until it reaches a smooth, pourable consistency. Add more water, 1 tablespoon at a time, if the sauce is too thick.
7. Once the noodles and edamame are cooked, drain them thoroughly and rinse briefly with cold water to stop the cooking and prevent sticking, especially if serving cold.
8. Transfer the drained noodles, edamame, crispy tofu, 1 cup of shredded carrots, and 3 thinly sliced green onions to a large mixing bowl.
9. Pour the prepared peanut sauce over the noodle mixture. Toss everything gently but thoroughly until all ingredients are evenly coated with the sauce.
10. Garnish with 1/4 cup fresh cilantro leaves before serving. This dish can be served warm or cold and is excellent for meal prep, storing in an airtight container for up to 3 days in the refrigerator.

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