quick & easy vegan peanut noodles
If you need dinner in a hurry, these Quick & Easy Vegan Peanut Noodles are the recipe for you! Boil up some pasta, toss it in a rich and simple peanut sauce made of pantry staples, and supper is served. Top it with some crispy baked tofu for extra flavor!
Servings: 4
Ingredients
- *for the noodles*
- 1 lb thin spaghetti or noodles of choice
- ⅓ cup creamy peanut butter
- 2 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon toasted sesame oil
- 1 tablespoon sriracha or more as desired
- ½ tablespoon fresh minced garlic
- ½ tablespoon fresh minced ginger
- juice of ½ lime
- cilantro or green onion to serve
- *for the tofu optional*
- 14 oz pack extra firm tofu
- garlic salt
- 1-2 tablespoon soy sauce
Instructions
- First, prepare the tofu (if making). Preheat oven to 425F, and line a baking sheet with a silicone liner or parchment paper.
- Drain the tofu, and wrap tightly in paper towels to get rid of excess moisture. Allow the tofu to sit for 5-10 minutes.
- Next, cut the tofu into small cubes, and arrange on the prepared baking sheet. Sprinkle on some garlic salt, and bake for 25-30 minutes, flipping halfway, until cubes are golden brown.
- When the tofu has about 10 minutes left, you can start to prepare the noodles. Bring a large pot of water to a boil, and cook noodles according to package directions.
- While the noodles are cooking, mix up your sauce. In a large bowl, mix together all of the sauce ingredients. Mixture will be thick - that's ok!
- When noodles are cooked, strain them and reserve the pasta water. Toss the noodles with the peanut sauce, adding pasta water as needed to make sure everything is smooth and creamy. The pasta soaks up the sauce as it sits, so make it a bit thinner than you think you need.
- When the tofu is cooked, quickly toss it with some soy sauce. Serve noodles topped with tofu and fresh cilantro or sliced green onions. Enjoy!