Spicy Peanut Noodles with Crispy Tofu and Broccoli

Delicious and satisfying vegan peanut noodles with crispy tofu and roasted broccoli, perfect for a weeknight dinner.

Prep Time

20 minutes

Total Time

50 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

£2.35

Season:

☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1block (14-16 oz)Extra Firm Tofu(pressed to remove excess water)

£3.00

4cupsBroccoli Florets

£1.75

4tablespoonsNeutral Oil (e.g., Avocado, Canola)(divided (2 tbsp for tofu, 2 tbsp for broccoli))

£0.40

2tablespoonsSoy Sauce(low sodium preferred)

£0.15

2tablespoonsCornstarch

£0.10

12ozNoodles (e.g., Spaghetti, Udon, Rice Noodles)

£1.20

0.5cupPeanut Butter(creamy or crunchy)

£0.80

3tablespoonsRice Vinegar

£0.25

2tablespoonsMaple Syrup (or Agave)

£0.50

2tablespoonsSoy Sauce(low sodium preferred)

£0.15

1tablespoonSesame Oil

£0.20

1tablespoonGinger(minced)

£0.20

2clovesGarlic(minced)

£0.10

1teaspoonsSriracha (or Chili Garlic Sauce)(to taste)

£0.15

2tablespoonsWater(to thin the peanut sauce, if needed)

1tablespoonSesame Seeds(for garnish)

£0.15

2tablespoonsChopped Green Onions(for garnish)

£0.30

Total Cost

£9.40

£2.35 per serving

The Method

1
Preheat oven to 400°F (200°C). Toss broccoli florets with 2 tablespoons of oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
2
While the broccoli is roasting, cut the pressed tofu into 1/2-inch cubes. Toss the tofu cubes with 2 tablespoons of oil, soy sauce, and cornstarch in a bowl.
3
Heat a large skillet or wok over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Set aside.
4
Cook the noodles according to package directions. Drain and set aside.
5
While the noodles are cooking, prepare the peanut sauce. In a large bowl, whisk together peanut butter, rice vinegar, maple syrup, soy sauce, sesame oil, minced ginger, minced garlic, and sriracha. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
6
Add the cooked noodles to the peanut sauce and toss to coat. Add the crispy tofu and roasted broccoli, and toss gently to combine.
7
Serve immediately, garnished with sesame seeds and chopped green onions.

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My Notes

Nutrition Information

Nutrition per serving (450g)

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. You can use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.

Adjust the amount of sriracha to your liking for a spicier dish.

For a more complex flavor, add a splash of lime juice to the peanut sauce.

If you don't have fresh ginger and garlic, you can use 1/2 teaspoon of each in powdered form.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu may lose some of its crispiness over time.

Cooking Equipment

Oven

Stove

Large Pot

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Pressing the tofu is crucial for achieving a crispy texture. You can use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes.

Adjust the amount of sriracha to your liking for a spicier dish.

For a more complex flavor, add a splash of lime juice to the peanut sauce.

If you don't have fresh ginger and garlic, you can use 1/2 teaspoon of each in powdered form.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu may lose some of its crispiness over time.

Spicy Peanut Noodles with Crispy Tofu and Broccoli

Ingredients

The Method