FAMILY TABLE · VEGAN
Peanut tofu noodles
Crisp-edged tofu, tangled noodles, and a punchy peanut-lime sauce. The sauce does the heavy lifting.
Recipe notebook · Original draft, not kitchen tested. Timings are estimates.
What you’ll need
Tick things off as you cook. Quantities scale; cooking times may change.
From the cupboard: Chili flakes, optional
Allergen notes
Peanuts and soy; standard soy sauce contains wheat. Always check the labels of the ingredients you use.
LET’S MAKE IT
From pan to plate.
- 01
Cut the dried tofu into 2 cm cubes. Heat the oil in a nonstick skillet over medium-high heat. Cook the tofu for 10–12 minutes, turning occasionally, until golden on several sides.
- 02
Cook or soak the rice noodles according to their packet, then drain. Rinse only if the packet instructs you to.
- 03
Whisk together peanut butter, soy sauce, lime juice, maple syrup, and warm water. Add more water a tablespoon at a time until the sauce coats a spoon but pours easily.
- 04
Toss the noodles with the sauce and grated carrot. Top with the tofu and optional chili flakes. Serve immediately.