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 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.35/serving

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

Instructions

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

Instructions