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Healthy Chili Peanut Noodles with Crispy Sesame Tofu

crispy tofu noodles

Sharing my latest vegan meal idea: Healthy Chili Peanut Noodles with Crispy Sesame Tofu today on the blog! An easy and delicious gluten-free dish that is so flavorful and tasty and filled with yummy crispy tofu

Scale

Ingredients

  • 8 ounces soba noodles (cooked)
  • 10-ounces extra-firm tofu (I bought an organic one at the store)
  • 2 tablespoons sesame oil
  • 6 tablespoons coconut aminos
  • 2 tablespoons red chili paste (can omit if you don’t have!)
  • 2 tablespoons tapioca or arrowroot flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons creamy peanut butter
  • 1/2 cup filtered water
  • 3 scallions, sliced and white and green parts divided
  • 1 bell pepper, chopped
  • Sesame seeds + red pepper flakes to garnish

Instructions

  1. Slice the tofu into 1/2 inch squares
  2. Heat a large skillet with sesame oil and add the tofu and cook on medium/medium-high heat for about 7-10 minutes (flipping every few minutes)
  3. While the tofu cooks, whisk together the coconut aminos, red chili paste, flour, chili powder and garlic powder
  4. Pour onto the tofu and turn heat to low and mix all together so the tofu absorbs the sauce
  5. After a few minutes, add the cooked soba noodles, water, creamy peanut butter, white scallions and pepper and mix very well so everything combines
  6. Cook for a few minutes on low heat then remove from heat and sprinkle green part of scallions on top, sesame seeds and red pepper flakes and enjoy!

Notes

*Store leftovers in airtight container in fridge for 5 days.

**I either reheat on stove or in microwave (add splash of water or oil to prevent sticking) or I love eating these noodles cold too

rachLmansfield

rachLmansfield