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Peanut Noodles with Tofu (Vegan)

These peanut noodles are a quick, healthy, and tasty meal. Rice noodles, veggies, and tofu are stir fried with a creamy peanut sauce.
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Prep Time:15 minutes
Cook Time:15 minutes
Noodle Soaking Time:1 hour
Servings: 3

Ingredients

Peanut Sauce

  • 5 tbsp (75g) creamy peanut butter
  • 2 tbsp (24g) sugar
  • 1 tbsp rice vinegar
  • 3 tbsp low sodium soy sauce or tamari for gluten-free
  • 1 tbsp vegetarian oyster sauce1
  • ⅓ cup (80ml) water

Stir Fry

  • 6 oz dried rice noodles, medium size
  • neutral oil for cooking
  • 16 oz extra firm tofu cubed or sliced
  • 2-3 cloves garlic minced
  • 2 cups cabbage thinly sliced
  • 1 small carrot cut into matchsticks
  • 1 bell pepper sliced
  • 150 grams bean sprouts
  • 2 green onions cut into 2-inch slices
  • roasted peanuts to garnish optional

Instructions

  • Soak rice noodles in a bowl of room temperature water for 60 minutes. (Small size rice noodles will take 30 minutes.) Drain and cut in half with scissors if they're very long.
    Tip: If you're short on time, you can quick soak them in hot water for about 3 minutes, then drain and rinse under cold water. Check out this post from Hot Thai Kitchen for more info about cooking rice noodles.
  • Mix peanut sauce ingredients in a small bowl or cup and set aside.
  • Heat a large wok over medium heat and add just enough oil to coat the bottom. Add tofu and cook until sides are golden brown, turning as needed. Transfer to a bowl and toss with 2 tbsp of the peanut sauce.
  • Add some more oil to the wok over medium heat, then add garlic, cabbage, carrots, and bell pepper. Stir fry until veggies are tender.
  • Add noodles, tofu, bean sprouts, green onions, and peanut sauce. Toss until all the sauce is absorbed, then taste the noodles for doneness. If they're still a little hard, add a splash of water and continue cooking until tender.
  • Turn off heat and sprinkle with peanuts to serve, if using.

Notes

1) Some brands of vegetarian oyster sauce contain wheat, so if you are gluten-free, be sure to use a gluten-free vegetarian oyster sauce, or make your own with my recipe using tamari instead of soy sauce.