Vegan Peanut Noodles with Tofu
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!
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
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!