Spicy Peanut Tofu Noodle Stir Fry

• 8 oz rice noodles
• 1 block (14 oz) firm tofu, pressed and cubed
• 3 tbsp peanut oil
• 3 cloves garlic, minced
• 1 thumb-sized piece ginger, minced
• 2 tbsp soy sauce
• 2 tbsp creamy peanut butter
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce
• 1/2 tsp crushed red pepper
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 green onions, sliced
• 2 tbsp roasted peanuts

Steps

1. 1 Cook noodles according to package instructions; drain and set aside.
2. 2 Heat 2 tbsp peanut oil in a large skillet over medium heat. Add tofu and cook until golden on all sides.
3. 3 Remove tofu and set aside. Add remaining oil, garlic, and ginger to the skillet; sauté until fragrant.
4. 4 Whisk together soy sauce, peanut butter, rice vinegar, chili garlic sauce, and crushed red pepper until smooth.
5. 5 Pour sauce into skillet, stirring to coat. Add bell pepper and broccoli; cook until tender-crisp.
6. 6 Return tofu and noodles to skillet; toss to combine.
7. 7 Garnish with green onions and peanuts before serving.

Equipment

• Large skillet
• Spatula
• Cutting board
• Chef's knife

Variations

• Add shrimp for a seafood twist.
• Substitute tofu with tempeh for a nuttier flavor.

Substitutions

• Use almond butter if you're out of peanut butter.
• Swap rice noodles for soba noodles for a wheat option.

Pairings

• Green tea
• Sesame dumplings

Nutrition

Tips

• For extra spice, add more chili garlic sauce or crushed red pepper.
• Ensure tofu is well-pressed for best texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with a side of steamed jasmine rice.
• Pair with a crisp cucumber salad.

FAQ