Spicy Thai Peanut Noodles with Tofu is a delectable and satisfying dish that combines the flavors of Thailand with the richness of peanut butter. This dish is a perfect balance of spicy, sweet, salty, and tangy flavors, making it a favorite among food enthusiasts worldwide. Whether you’re a vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to delight your taste buds.

To begin, gather the following ingredients:

For the sauce:

  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon Sriracha sauce (adjust to taste)
  • 1/4 cup water

For the noodles and tofu:

  • 8 ounces rice noodles
  • 14 ounces extra firm tofu, drained and pressed
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup snap peas, trimmed
  • 4 green onions, sliced
  • 1/4 cup chopped cilantro
  • Crushed peanuts for garnish (optional)
  • Lime wedges for serving

Instructions:

  1. Prepare the sauce by combining all the sauce ingredients in a bowl and whisking until smooth. Set aside.
  2. Cook the rice noodles according to the package instructions until they are al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.
  3. While the noodles are cooking, prepare the tofu. Cut the pressed tofu into cubes and place them in a bowl. Add the soy sauce and sesame oil, and toss to coat the tofu evenly. Sprinkle the cornstarch over the tofu and toss again until evenly coated.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer, making sure not to overcrowd the pan. Cook the tofu for 3-4 minutes on each side, or until golden and crispy. Transfer the cooked tofu to a plate lined with paper towels to drain excess oil.
  5. In the same skillet, add the sliced bell pepper, shredded carrots, and snap peas. Cook for 2-3 minutes, or until the vegetables are tender-crisp.
  6. Add the cooked rice noodles and tofu to the skillet with the vegetables. Pour the prepared sauce over the noodles and tofu, tossing everything together until well combined and heated through.
  7. Remove the skillet from the heat and garnish the noodles with sliced green onions, chopped cilantro, and crushed peanuts (if using).
  8. Serve the Spicy Thai Peanut Noodles with Tofu hot, with lime wedges on the side for squeezing over the noodles.

This dish is versatile and can be customized to suit your preferences. Feel free to add extra vegetables such as broccoli, cabbage, or spinach for added nutrition and flavor. You can also adjust the level of spiciness by adding more or less Sriracha sauce to the sauce mixture. Whether enjoyed as a main dish or served as a side, these Spicy Thai Peanut Noodles with Tofu are sure to become a family favorite!