One-Pot Spicy Peanut Noodles with Tofu and Broccoli
A quick one-pot noodle dish tossed in a spicy peanut sauce with crispy tofu and tender broccoli florets. This asian-inspired one pot ready in about 25 minutes pairs rice noodles, pressed and cubed extra firm tofu, broccoli florets 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
- 8 oz rice noodles
- 14 oz, pressed and cubed extra firm tofu
- 2 cups broccoli florets
- 1/4 cup peanut butter
- 3 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 3 cups vegetable broth
- 1 tbsp sesame oil
- 2, sliced green onions
- 1/4 cup crushed peanuts
Instructions
- Step 1: In a large deep skillet or wok, heat 1 tbsp sesame oil over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides.
- Step 2: Add 2 cups broccoli florets and 3 cups vegetable broth to the skillet, then bring to a boil.
- Step 3: Stir in 8 oz rice noodles and cook for 6-7 minutes until noodles are tender and broth is mostly absorbed.
- Step 4: In a small bowl, whisk together 1/4 cup peanut butter, 3 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp lime juice, and 1 tbsp brown sugar until smooth.
- Step 5: Pour the peanut sauce over the noodles, tofu, and broccoli in the skillet. Toss well to coat everything evenly and cook for an additional 2 minutes until heated through.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1/4 cup crushed peanuts before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spicy Peanut Noodles with Tofu and Broccoli take to make?
Total time is about 25 minutes (10 min prep + 15 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 One-Pot Spicy Peanut Noodles with Tofu and Broccoli?
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 One-Pot Spicy Peanut Noodles with Tofu and Broccoli?
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 One-Pot Spicy Peanut Noodles with Tofu and Broccoli 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.
What goes well with One-Pot Spicy Peanut Noodles with Tofu and Broccoli?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
