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Peanut Tofu Noodles Recipe





  • 400g extra-firm tofu, drained
  • 225g dried noodles of choice
  • 2tbsp cornflour
  • 1/2tsp salt
  • 11/2tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 carrot, julienned
  • 1/2 broccoli, cut into small florets

Peanut sauce

  • 90g peanut butter
  • 3tbsp soy sauce or tamari
  • 4tsp rice vinegar
  • 20g maple or agave syrup (or honey if not vegan)
  • 2tsp sesame oil


  • handful of chopped peanuts
  • 1tsp black sesame seeds


Cover the tofu with some kitchen paper, and then press it down with a heavy object for 15 minutes to get rid of the excess water. Cut into 11/2cm cubes.

Heat a pan of water and cook the noodles according to the packet instructions. Drain and rinse under cold water after cooking.

Meanwhile, make the peanut sauce by combining all the ingredients.

In a separate bowl, toss together the tofu, cornflour and salt until the tofu is well coated.

Heat 1tbsp of the olive oil in a non-stick frying pan over a medium–high heat. Add the tofu in a single layer and cook for 3-4 minutes on all sides, until most sides are golden brown. Set aside.

Add the remaining 1/2tbsp of oil to the pan and saute the garlic for 1–2 minutes before adding the carrot and broccoli. Cook for 3–4 minutes until the veggies have softened, stirring frequently.

Add the peanut sauce along with the cooked noodles and tofu. Toss until everything is well combined. Give it a taste and add more soy sauce, if needed.

Top with the chopped peanuts and black sesame seeds.

Recipe courtesy of Doctor Bowl by Dr. Divya Sharma


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