Crispy Tofu with Peanut Butter Noodles

This recipe is a game changer for those who think they don’t like tofu. Lightly panfried to crispy golden perfection, it’s paired with cucumber and carrot and tossed in a tangy peanut sauce featuring healthy fats.

Healthy One Pan Dinners: Crispy Tofu with Peanut Butter Noodles

There is no better way to use peanut butter – this creamy sauce takes these noodle bowls next level.

For extra crispy tofu, dice and drain overnight in the refrigerator.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Servings 6

Ingredients

  

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• 14 oz extra firm tofu
• 1 lb spaghetti or brown rice pasta for gluten free
• 2 tbsp cornstarch
• 1/4 cup canola oil
• 4 tbsp creamy peanut butter
• 2 tbsp reduced sodium soy sauce or tamari for gluten free
• 1 tbsp rice vinegar
• 2 tsp honey
• 1 tsp sesame oil
• 1 tsp minced garlic
• 2 cups grated carrots
• 2 cups sliced cucumber
• Sriracha for serving

Instructions

 

• Drain the tofu and cut into cubes. Gently press with paper towels to remove as much as the liquid as possible without breaking the pieces.
• Cook pasta according to packaged directions, reserving some of the cooking liquid; drain and set aside in a large bowl.
• Place the drained tofu in a bowl and toss with cornstarch. Heat canola oil in a nonstick skillet (or pot you cooked the pasta in) heat over medium heat. Add tofu to the oil and cook, turning frequently, until crispy and golden, about 10-12 minutes total.
• While the tofu is cooking, prepare peanut sauce. Whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil and garlic in a small bowl. Continue to whisk until sauce is completely smooth. This can also be done in a food processor for a smoother sauce. You can thin the sauce with a little warm water until it reaches desired consistency.
• Pour sauce over hot pasta and toss to coat. Adding some of the reserved pasta water if needed.
• Serve pasta topped with tofu and vegetables.

Notes

Adapted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White

Nutrition

Serving: 1gCalories: 476kcalCarbohydrates: 25gProtein: 34gFat: 32gSaturated Fat: 4gSodium: 376mgFiber: 6gSugar: 1g

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