Creamy Vegan Peanut Noodles with Crispy Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A plant-powered dish featuring chewy rice noodles coated in nutty peanut sauce, topped with crispy baked tofu and crunchy vegetables. This Asian recipe (vegan), ready in about 45 minutes, pairs rice noodles, firm tofu, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Toss with 1 tbsp soy sauce and 1 tbsp olive oil, then spread on a parchment-lined baking sheet. Bake for 20 minutes, flipping halfway, until golden and crispy.
  2. Step 2: Cook 8 oz rice noodles in a large pot of boiling salted water for 6-7 minutes until al dente. Drain, rinse under cold water, and set aside.
  3. Step 3: Whisk together 2 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, 1 minced garlic clove, and 1 tsp grated ginger in a small bowl until smooth and creamy.
  4. Step 4: Heat 1 tbsp oil in a large skillet over medium heat. Add 1 cup shredded carrots and 1 cup broccoli florets, and sauté for 5 minutes until crisp-tender. Add drained noodles and peanut sauce, tossing to coat evenly. Cook for 2 minutes until heated through.
  5. Step 5: Divide noodles among bowls, top with crispy tofu, and sprinkle with 2 tbsp sesame seeds and 1 sliced green onion.

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