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Sunday, April 27, 2014

Tofu Peanut Noodle Stir Fry

I have been wanting to make a version of peanut noodles for the longest time.  I've seen so many recipes and every time I see one, I am reminded of how much I want to try making peanut noodles.  They must be delicious.  You can serve them cold, warm, or hot.  You can also use any protein or vegetables you want.  And most importantly, the ingredient list below may look long, but it isn't really.  This is quick and easy to throw together.  I'm mostly proud of myself for coming up with what I think (and my husband agrees - and he can be a tough customer) is a really delicious peanut sauce.  You can omit the chili pepper if you don't like the heat or add more soy sauce or tamari if you want it saltier.  Taste, and alter to your preferences, but the recipe I churned out is at least a great starting point.  Writing this post makes me want more right now...

For the marinated tofu:
14 oz extra firm tofu, pressed, diced into 1-inch cubes, frozen and thawed
1 Tbsp minced garlic
1 Tbsp minced ginger
1/4 cup mirin
1 Tbsp reduced sodium tamari
2 Tbsp peanut oil for frying or (bake the tofu...equally yummy)

For the peanut sauce:
1 tsp toasted sesame oil
1 Tbsp reduced sodium soy sauce or tamari
1 Thai chili pepper, stem removed, roughly chopped (optional)
1/4 cup natural smooth peanut butter (no added oils or sugars)
zest of 1 lime and the juice of 1/2
about 2 Tbsp water to thin out the sauce (or more if necessary)

For the stir fry:
1 12-oz package of soba noodles
2 Tbsp peanut oil
1 Tbsp minced garlic
1 Tbsp minced ginger
1 red pepper, diced
1 green pepper, diced
1 Tbsp reduced sodium soy sauce or tamari
2 or 3 scallions, thinly sliced
1/4 cup minced cilantro
1/4 cup peanuts, crushed

Place your tofu cubes in a freezer bag or shallow dish.  Combine all the ingredients for your marinade and pour it over the tofu at least an hour before ready to cook the tofu or overnight (I went with about 6 hours.)

When ready to get dinner on the table, first get a pot of water boiling.  Boil your soba noodles for about 4 minutes, drain, and rinse with cold water so they stop cooking.  You want your noodles cooked, but firm.

Meanwhile, in a food processor, combine all the ingredients for your peanut sauce.  Puree until completely smooth, adding more water a tablespoon at a time if necessary.

Now heat the peanut oil in a wok and a cast iron pan (if you're pan frying your tofu) over medium-high heat.  Spread the tofu in a single layer in the cast iron pan and let brown for 5 minutes without touching, then flip and allow to brown for another 5 minutes.  Meanwhile, saute the garlic and ginger in the wok for 30 to 60 seconds until fragrant.  Add the diced peppers and saute for another 30 to 60 seconds.  Add the soy sauce and scallions and combine.  Remove from the heat and add the cooked soba noodles to the wok along with the peanut sauce and mix everything together.  Lastly, top with the chopped cilantro, crushed peanuts, and cooked tofu.

1 comment:

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