Creamy Avocado-Peanut Noodles with Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A rich, vegan noodle bowl featuring creamy avocado and peanut sauce, stir-fried with crispy tofu and crisp-tender vegetables for a satisfying weeknight dinner. This asian-inspired vegetarian (vegan, gluten-free) ready in about 40 minutes pairs Rice noodles, Peanut butter, medium, pitted and scooped Avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Rice noodles
• 14 oz, pressed and cubed into 1/2-inch pieces Extra-firm tofu
• 3 tbsp Peanut butter
• 1 medium, pitted and scooped Avocado
• 2 tbsp Soy sauce
• 1 tbsp Lime juice
• 1 tsp Sriracha
• 1 clove, minced Garlic
• 1 tsp, grated Ginger
• 2 cups Broccoli florets
• 1 cup, julienned Carrots
• 1 tsp Sesame oil
• 3, sliced diagonally Green onions

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook 12 oz rice noodles according to package instructions until al dente (about 6 minutes), then drain and rinse under cold water to stop cooking.
2. Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 8-10 minutes, flipping occasionally, until golden and crispy on all sides.
3. Step 3: While tofu cooks, blend 3 tbsp peanut butter, 1 medium pitted and scooped avocado, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp sriracha, 1 minced garlic clove, and 1 tsp grated ginger in a food processor until completely smooth and creamy, scraping down sides as needed.
4. Step 4: Add 2 cups broccoli florets and 1 cup julienned carrots to the skillet with the tofu and stir-fry for 3-4 minutes until vegetables are crisp-tender and bright green.
5. Step 5: Toss drained rice noodles with the peanut-avocado sauce and the tofu-vegetable mixture until evenly coated, then garnish with 3 sliced green onions before serving.