Spicy Peanut Noodles with Tofu and Broccoli

A flavorful and satisfying vegan noodle dish packed with protein and vegetables.

Prep Time

15 minutes

Total Time

35 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.72/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Vegetarian•Vegan•Rice•Noodles

Occasion:

Weeknight Dinner

Mood:

Spicy

Ingredients

Servings

300gNoodles(Spaghetti, linguine, or udon noodles work well. Use gluten-free noodles for a gluten-free option.)

£0.75

400gFirm Tofu(Pressed to remove excess water and cubed)

£2.20

2cupsBroccoli Florets(Fresh or frozen)

£1.20

1mediumRed Bell Pepper(Sliced)

£0.80

0.3cupPeanut Butter(Creamy or crunchy)

£0.40

3tablespoonsSoy Sauce(Low sodium recommended)

£0.15

2tablespoonsRice Vinegar

£0.10

1tablespoonMaple Syrup(Or agave nectar)

£0.25

1teaspoonsSriracha(Adjust to taste)

£0.10

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Grated)

£0.05

1teaspoonSesame Oil

£0.10

1tablespoonVegetable Oil

£0.05

1tablespoonSesame Seeds(For garnish)

£0.15

2Green Onions(Chopped, for garnish)

£0.50

Total Cost

£6.90

£1.72 per serving

Instructions

1.
Cook noodles according to package directions. Drain and set aside.
2.
While noodles are cooking, prepare the peanut sauce. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, garlic, and ginger.
3.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from skillet and set aside.
4.
Add broccoli florets and sliced red bell pepper to the skillet and cook until tender-crisp, about 5-7 minutes. Add sesame oil.
5.
Add the cooked noodles, tofu, and peanut sauce to the skillet. Toss to combine, ensuring all ingredients are coated in the sauce.
6.
Serve immediately, garnished with sesame seeds and chopped green onions.

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My Notes

Nutrition Information

Nutrition per serving (375g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

30g

43% 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

6 g

30% of RDA

Chef's Tips

Add other vegetables like carrots, edamame, or spinach.

For extra protein, add roasted peanuts or cashews.

If the sauce is too thick, add a tablespoon or two of water to thin it out.

Adjust the amount of sriracha to control the spice level.

Cooking Equipment

Large pot

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Refreshing Cucumber and Seaweed Salad with Sesame Vinaigrette

A light and flavorful Asian-inspired salad, perfect for cleansing the palate and pairing with richer dishes.

15 minutes

4 servings

Easy

"This salad provides a cool, crisp contrast to the spicy and rich peanut noodles. The refreshing cucumber and seaweed cleanse the palate, while the sesame vinaigrette echoes the nutty notes of the main course without being overwhelming, creating a harmonious transition."