Peanut Noodles with Gingered Vegetables and Tofu
Elevate your weeknight dinner with this vibrant and flavorful Peanut Noodles with Gingered Vegetables and Tofu recipe! Tender rice noodles are tossed in a creamy, umami-packed peanut sauce made with soy sauce, rice vinegar, and a hint of honey, creating the perfect balance of savory and sweet. Golden, crispy tofu adds protein, while a medley of fresh ginger-infused vegetables—crisp bell peppers, sweet carrots, and crunchy snow peas—provide a delightful texture and refreshing bite. Ready in just 40 minutes, this vegan-friendly dish (easily adapted with maple syrup) is finished with crunchy chopped peanuts, fragrant scallions, and a refreshing squeeze of lime juice for a zesty kick. It's a feast of colors and flavors that’s perfect for any occasion!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 14 ounces Firm tofu
- 2 tablespoons Cooking oil
- 0.5 teaspoons Salt
- 1 tablespoon Fresh ginger
- 2 units Garlic cloves
- 2 units Bell peppers (any color)
- 2 units Carrots
- 1 cup Snow peas
- 0.5 cup Peanut butter
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Honey (or maple syrup for vegan)
- 0.25 cup Warm water
- 3 tablespoons Chopped peanuts
- 3 units Scallions
- 2 units Lime wedges
Instructions
Press the tofu for 10–15 minutes to remove excess moisture. Cut into 1-inch cubes and set aside.
Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, and warm water until smooth. Set aside.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 6–8 minutes, turning occasionally, until golden and crispy on all sides. Sprinkle with a pinch of salt and set aside on a plate.
Grate the ginger and finely chop the garlic. Slice the bell peppers into thin strips, peel and julienne the carrots, and trim the ends of the snow peas.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the ginger and garlic and sauté for 1 minute until fragrant.
Add the bell peppers, carrots, and snow peas. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
Reduce the heat to low and add the cooked rice noodles and peanut sauce to the skillet. Toss gently to coat all the ingredients evenly.
Return the tofu to the skillet and stir to combine everything. Cook for 1–2 minutes to warm through.
Serve the peanut noodles immediately, garnished with chopped peanuts, thinly sliced scallions, and lime wedges for squeezing over the top.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.4 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
