Quick and easy Vegan Peanut Noodles with tofu is a flavorful plant-based dinner. You have to try this incredible peanut sauce!
If you are craving take-out, but you don't want to spend tons of money on food delivery, skip ordering take-out and make these delicious peanut noodles.
Noodles are tossed with a soy peanut sauce that is so amazing!! I'm obsessed with this sauce. The sauce has the perfect balance of sweet and savory.
To add some plant-based protein, I like to add tofu. Even if you aren't the biggest tofu fan, this is a great recipe to give it a try.
I like to add some vegetables to the noodles. Green beans are my favorite to add to the tofu and noodles.
ingredients for the peanut sauce
For the peanut sauce, you'll need the following ingredients:
- coconut milk
- creamy peanut butter
- soy sauce
- light brown sugar
- hot chile oil
- juice of 1 lime
This vegan peanut sauce is so good! It is really a versatile sauce. I love making tofu stir-fry with this easy peanut sauce.
how to make the peanut noodles
First step is to press the tofu. I like to use a tofu press and press the tofu for at least 30 minutes.
Now, make the sauce by whisking together the coconut milk, peanut butter, soy sauce, sugar, hot chile oil, lime juice and water in a medium bowl. Set aside until needed.
After pressing the tofu, cut the tofu into cubs. Heat oil in a large deep skillet and brown the tofu.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions.
Once the tofu has browned, add the green beans and sauté for 3-5 minutes.
Add the ginger and garlic to the skillet with the tofu and beans. Cook until fragrant, 30 seconds to 1 minute.
Pour the coconut milk mixture into the skillet; stir, and cook for 2-3 minutes.
Drain the pasta and pour into the skillet, then carefully toss to coat.
Garnish with noodles with peanuts, cilantro and lime wedges.
can peanut noodles be made gluten-free?
To make this recipe for Vegan Peanut Noodles, gluten-free, you just need to make a few changes. Use a gluten-free noodle and use a gluten-free tamari instead of soy sauce.
If you give these noodles a try, let us know in the comments!
- 1 16 ounce package Extra Firm Tofu, pressed and drained
- 2 Tablespoons Avocado Oil
- ½ Cup Canned Coconut Milk
- ½ Cup Creamy Peanut Butter
- ¼ Cup Soy Sauce
- 2 Tablespoons Light Brown Sugar
- ½ teaspoon Hot Chile Oil
- Juice of 1 Lime
- ⅓ Cup Water
- Salt and Pepper
- 1 Pound Dried Spaghetti or Linguine
- 1 Pound Green Beans, trimmed and halved
- 2 Tablespoons Minced Fresh Ginger
- 2 Garlic Cloves, minced
- 1 Cup Salted Peanuts, roughly Chopped
- ½ Cup Cilantro, chopped
- Lime Wedges
- Press and drain the tofu. Cut the tofu into cubes.
- Make the sauce by whisking together the coconut milk, peanut butter, soy sauce, sugar, hot chile oil, lime juice and water in a medium bowl. Set aside until needed.
- Heat the oil in a large, deep skillet over medium-high heat. Add the tofu and brown the tofu, about 3-4 minutes. Flip the tofu and cook for another 4 minutes or until browned.
- Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package direction.
- Once the tofu has browned, add the green beans and sauté for 3-5 minutes.
- Add the ginger and garlic to the skillet with the tofu and beans. Cook until fragrant, 30 seconds to 1 minute.
- Pour the coconut milk mixture into the skillet; stir, and cook for 2-3 minutes.
- Drain the pasta and pour into the skillet, then carefully toss to coat.
- Garnish the noodles with peanuts, cilantro and lime wedges.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 634Total Fat: 39gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 848mgCarbohydrates: 54gFiber: 8gSugar: 11gProtein: 26g
Nutrition information is just an estimate per serving.