Creamy Vegan Peanut Noodles with Crispy Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A plant-powered dish featuring chewy rice noodles coated in nutty peanut sauce, topped with crispy baked tofu and crunchy vegetables. This asian-inspired asian (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.

★ 4.1 (8 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Creamy Vegan Peanut Noodles with Crispy Tofu take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Vegan Peanut Noodles with Crispy Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Creamy Vegan Peanut Noodles with Crispy Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Vegan Peanut Noodles with Crispy Tofu for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Vegan Peanut Noodles with Crispy Tofu vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes