Spicy Chili Peanut Noodles with Tofu

Asian-inspired noodles tossed in a vibrant and spicy chili peanut sauce, topped with crispy baked tofu. This vegan meal is packed with flavor and satisfying textures.

Prep Time

20 minutes

Total Time

50 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

£2.00

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1block (14-16 oz)Extra-firm Tofu(Pressed to remove excess water)

£3.00

2tablespoonsCornstarch

£0.10

1tablespoonSoy Sauce(Low sodium preferred)

£0.05

1teaspoonSesame Oil

£0.15

2tablespoonsVegetable Oil

£0.08

12ouncesLinguine or Spaghetti(Or other noodles of choice)

£0.80

0.5cupPeanut Butter(Creamy or crunchy)

£0.75

3tablespoonsSoy Sauce(Low sodium preferred)

£0.05

2tablespoonsRice Vinegar

£0.20

1tablespoonMaple Syrup(Or other sweetener)

£0.30

1tablespoonSesame Oil

£0.15

1tablespoonsChili Garlic Sauce(Adjust to taste)

£0.25

1tablespoonGinger(Grated)

£0.20

2clovesGarlic(Minced)

£0.25

2tablespoonsWater(To thin the sauce if needed)

2cupsBroccoli Florets(Optional, or other vegetables)

£1.00

2stalksGreen Onions(Sliced, for garnish)

£0.50

1tablespoonSesame Seeds(For garnish)

£0.15

Total Cost

£7.98

£2.00 per serving

The Method

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Cut the pressed tofu into 1/2-inch cubes. In a medium bowl, toss the tofu with cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.
3
Spread the tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
4
While the tofu is baking, cook the noodles according to package directions. Drain and set aside.
5
In a medium bowl, whisk together the peanut butter, 3 tablespoons soy sauce, rice vinegar, maple syrup, 1 tablespoon sesame oil, chili garlic sauce, grated ginger, minced garlic, and water (if needed) until smooth. Adjust chili garlic sauce to your spice preference.
6
If adding broccoli, steam or stir-fry until tender-crisp. About 5 minutes.
7
In a large skillet or wok, combine the cooked noodles, peanut sauce, and broccoli (if using). Toss to coat evenly.
8
Divide the noodles among bowls. Top with the crispy baked tofu, sliced green onions, and sesame seeds.
9
Serve immediately and enjoy!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

750 kcal / 3138 kJ

Carbs

75g

29% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Pressing the tofu is crucial for achieving a crispy texture. Wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.

Adjust the amount of chili garlic sauce to your preferred level of spice.

Feel free to add other vegetables to the noodles, such as bell peppers, carrots, or snow peas.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

For extra flavor, add a squeeze of lime juice to the noodles before serving.

Cooking Equipment

Oven

Large Pot

Large Skillet or Wok

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

Pressing the tofu is crucial for achieving a crispy texture. Wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.

Adjust the amount of chili garlic sauce to your preferred level of spice.

Feel free to add other vegetables to the noodles, such as bell peppers, carrots, or snow peas.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

For extra flavor, add a squeeze of lime juice to the noodles before serving.

Spicy Chili Peanut Noodles with Tofu

Ingredients

The Method