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Quick Spicy Peanut Noodles Recipe with Crispy Tofu and Cucumber Made Easy

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A fast and flavorful plant-based dish featuring creamy spicy peanut noodles topped with crispy tofu and fresh cucumber, perfect for busy weeknights.

Ingredients

Scale
  • 8 oz (225 g) rice noodles or spaghetti
  • 14 oz (400 g) extra-firm tofu, pressed and cubed
  • 2 tbsp vegetable oil
  • 1/3 cup (80 g) creamy peanut butter
  • 3 tbsp soy sauce (low sodium preferred)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 1–2 tsp chili garlic sauce
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 3–4 tbsp warm water
  • 1 medium cucumber, thinly sliced or julienned
  • 2 stalks green onions, chopped
  • 2 tbsp crushed peanuts (optional)
  • Fresh cilantro or basil, a handful chopped (optional)

Instructions

  1. Press the tofu: Wrap the extra-firm tofu block in a clean kitchen towel or paper towels. Place a heavy object on top and let it press for at least 20 minutes to squeeze out moisture.
  2. Cook the noodles: Bring a large pot of salted water to a boil. Add rice noodles and cook according to package instructions (usually 4-6 minutes) until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Toss lightly with a splash of sesame oil.
  3. Prepare the peanut sauce: In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, chili garlic sauce, sesame oil, and minced garlic. Slowly add warm water while whisking until the sauce is smooth and pourable. Adjust water to desired consistency.
  4. Fry the tofu: Cut pressed tofu into 1-inch cubes. Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu cubes in a single layer and fry without moving for 3-4 minutes until golden and crisp on one side. Flip and crisp other sides. Remove and drain on paper towels.
  5. Assemble the dish: Toss cooked noodles with spicy peanut sauce until evenly coated. Gently fold in half the crispy tofu cubes.
  6. Serve: Plate noodles and tofu, then top with remaining tofu, cucumber slices, chopped green onions, crushed peanuts, and fresh herbs if using. Enjoy warm or at room temperature.

Notes

Press tofu thoroughly for at least 20 minutes to ensure crispiness. Adjust chili garlic sauce to control heat level. Fry tofu in batches if needed to avoid overcrowding. Add warm water to peanut sauce to reach desired consistency. For a healthier option, tofu can be baked at 400°F (200°C) for 25-30 minutes, flipping halfway, but it won’t be as crispy.

Nutrition

Keywords: spicy peanut noodles, crispy tofu, quick dinner, plant-based, vegan, gluten-free, easy weeknight meal, peanut sauce, cucumber, tofu recipe

Find it online: https://piperplate.com/quick-spicy-peanut-noodles-recipe-with-crispy-tofu-and-cucumber-made-easy/