Name: Vegan Peanut Noodles with Tofu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 oz rice noodles; 1/2 block firm or extra firm tofu; 2 tsp sesame oil ((or preferred oil)); 2 tbsp diced green onions; 1/3 c shredded carrots; Crushed peanuts; Sesame Seeds; Chopped Cilantro; 1/3 c creamy peanut butter; 3 tbsp coconut aminos ((sub soy sauce)); 1 tbsp rice wine vinegar; 1 tbsp maple syrup; 1 tbsp lime juice; 1/4 tsp ground ginger; 3-4 tbsp water

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These thai peanut noodles with tofu are vegan, gluten free, and come together in just 20 minutes! Filled with crispy tofu and tossed with the most delicious, creamy peanut sauce. This healthy weeknight dinner is sure to be a total crowd pleaser!

These healthy vegan peanut noodles hit every take out craving and more! I am in love with all types of thai food from creamy coconut curries, to stir frys to classic pad thai's. But my favourite part will always be the scrumptious thai peanut sauce! I could literally devour it by the spoonful every time! If you're a thai food lover like me, you will LOVE these thai peanut noodles with tofu! They're loaded with the perfect balance of creamy, nutty and spicy flavours, and are packed with all the fresh veggies too! And the best part is, this delicious thai-inspired dish can be ready in the comfort of your own home.... in just 20 minutes!

Ingredients in vegan peanut noodles with tofu:

Noodles - I love these with pad thai noodles or brown rice ramen noodles! You can definitely use any types of noodles you like if you don't have either of these on hand.

Tofu - adds a healthy protein to this vegan dish

Peanut butter - the key to that delicious peanut sauce! I always look for creamy, natural peanut butters with no added oils or sugars. Tahini or almond butter also work great for a peanut-free option

Coconut aminos - you can substitute soy sauce at a 1:1 ratio

Maple syrup - adds a subtle sweetness to the peanut sauce

Rice wine vinegar - for the most delicious thai-inspired flavours. Option to substitute cider vinegar instead.

Veggies - feel free to stir in any of your favourite veggies! I love these vegan noodles with shredded carrots, green onions and cilantro

Sesame seeds, crushed peanuts, cilantro - optional for topping

More weeknight dinners you might enjoy:

📖 Recipe

Vegan Peanut Noodles with Tofu

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Servings 2

Ingredients

6 oz rice noodles
½ block firm or extra firm tofu
2 teaspoon sesame oil (or preferred oil)
2 tablespoon diced green onions
⅓ c shredded carrots

Optional garnish:

Crushed peanuts
Sesame Seeds
Chopped Cilantro

Peanut Sauce:

⅓ c creamy peanut butter
3 tablespoon coconut aminos (sub soy sauce)
1 tablespoon rice wine vinegar
1 tablespoon maple syrup
1 tablespoon lime juice
¼ teaspoon ground ginger
3-4 tablespoon water

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Instructions

Cook noodles al dente according to package instructions.
For peanut sauce, stir together all ingredients, adding 1tbsp of water at a time until desired consistency is reached.
Press as much moisture out of tofu as possible and cut into cubes.
Heat a saucepan over medium with a little sesame oil (or oil of choice). Add in tofu and cook until golden on both sides (about 8mins). Set aside.
Heat a little sesame oil in your sauce pan and add in carrots and green onions. Saute until carrots begin to soften, about 2 minutes.
Reduce heat to low and stir in tofu, drained noodles, and peanut sauce. Toss/cook until heated through.
Remove from heat. Top with crushed peanuts, sesame seeds, and cilantro, and serve!

Keyword Thai Peanut Noodles, Vegan Pad Thai

Vegan Peanut Noodles with Tofu