Spicy satay tofu noodles are on weekly rotation at our house! If you're on the fence about tofu, this tofu peanut noodle bowl will change your mind! Easy to make, the satay sauce is completely addictive, the tofu texture is perfection, and everyone loves it - vegan or not!
I'll show you the easy steps for making these delicious and healthy, satay tofu noodles at home. If you want to learn more about cooking and seasoning tofu, check out my post: How to cook tofu that tastes good; and for delicious tofu marinade!
Tofu Tip: In my experience people who 'hate' tofu (or won't even try it) haven't had tofu that is properly prepared or seasoned yet. This tofu satay bowl recipe is going to change all of that - I promise!!
Ingredients
Here's what you'll need to make this satay tofu bowl:
- Tofu: Firm or extra-firm organic tofu is the perfect texture for this tofu satay. You'll find it in the refrigerator or deli section of the grocery store.
- Peanut sauce for noodles: This spicy peanut dressing is totally addictive! It's very easy to make with only basic pantry items and takes just a few minutes to whip together. Gather together peanut butter, orange juice, lime juice, soy sauce (tamari), sesame oil (optional), maple syrup, fresh garlic, fresh ginger, and sriracha sauce.
- What vegetables should I use?: Super customizable, choose any crunchy vegetables you have on hand. For this bowl I used: carrots, cucumbers, cabbage, red pepper and avocado (optional). As well, mint, cilantro, and Thai basil add authentic flavor, nutrients, and freshness.
- Noodles: Rice noodles or vermicelli noodles are my go to, but soba or zucchini noodles, rice or quinoa are delicious gluten-free choices as well. This spicy tofu bowl is delicious served hot or cold and leftovers are incredible.
How to Make
There are a few steps, but they're all easy - this peanut noodles with tofu recipe is easy to manage. Here's what to do (with a few time management tips):
- Press the tofu: Wrap the tofu in a few paper towels or clean kitchen towel and place a few heavy cookbooks or cast iron skillet on top.
While the tofu is pressing, make the sauce. - Make spicy peanut sauce for tofu: Place all ingredients in a blender and mix until creamy and smooth.
- Prepare the tofu: Cut tofu into cubes, toss with cornstarch mixture. Arrange on a parchment lined baking sheet in a single layers. Place in a preheated oven.
While the tofu is cooking make the noodles and prep the veggies. - Cook the noodles: Prepare the rice noodles as per package instructions.
- Prep the vegetables: Cut, chop, dice the veggies. Expert Tip: Chopping adverse? Skip the chopping and buy pre-cut veggies in the produce aisle at the grocery store!
- Finish the tofu: heat a non-stick skillet or cast iron skillet over medium-high heat. Remove tofu from oven and transfer to skillet. Add half the satay sauce into the tofu - stir until it's thick and sticky over medium heat (around 2-4 minutes). Remove from heat.
- Building the spicy tofu peanut noodle bowls: Divide the noodles evenly between bowls, top with vegetables and tofu. Drizzle with extra peanut sauce, herbs, sriracha, chopped peanuts, and lime wedges.
Easy Vegan Bowl Recipes
If you like vegan bowls like my family does, try some these easy Buddha bowls for dinner this week:
- Vegan Taco Bowl
- Ultimate Mediterranean Bowl with Greek Potatoes
- Mexican Rice and Chorizo Bowl
- Vegan Buddha Bowl
- Vegan Sushi Bowl
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Tofu Peanut Noodle Bowls (easy + vegan)
This incredible satay tofu noodle bowl recipe is spicy, saucy, and totally addictive! It's an easy to make, healthy, flavorful recipe that is oil-free, gluten-free, vegetarian, and vegan. EVERYONE loves this scrumptious Buddha bowl - vegan or not!
Rate this recipe!
INGREDIENTS
TOFU
- 350 grams tofu block (extra firm, organic)
- 2-3 tablespoons soya sauce or tamari
- 1 tablespoon chili sauce (Sambal Oelek)
- 1 teaspoon maple syrup
- ½ teaspoon sesame oil (optional - for flavor)
- 1-3 tablespoons cornstarch
SPICY PEANUT SAUCE
- 4-5 tablespoons peanut butter
- ¼ cup orange juice
- 2-4 tablespoons lime juice
- 3 tablespoons soya sauce (tamari)
- 2 tablespoons maple syrup, to taste
- 1 teaspoon sesame oil (optional - for flavor)
- 1-2 cloves garlic, peeled
- 1-3 teaspoons fresh ginger, minced or grated
- 3-4 tablespoons sriracha (more or less to taste)
- 1-3 tablespoons hot water, for thinning
VEGGIES & NOODLES
- 2-3 servings rice noodles, cooked
- 2 cups cabbage, shredded
- 2 carrots, julienne or shredded
- 1 large cucumber (or 3-4 mini), julienne
- 1 red, orange or yellow pepper, sliced thin
- avocado, sliced (optional)
GARNISH
- 1 handful cilantro, mint, Thai basil, chopped
- 2-3 green onions, sliced
- ½ cup peanuts, crushed
- 1 lime, quartered
INSTRUCTIONS
Preparing the Tofu
- Wrap the tofu block with a few sheets of paper towelling or a clean dish cloth. Put a couple heavy cookbooks on top and let it press for 15 minutes or more.
Soy Sauce Slurry
- Whisk together the soy sauce, sambal, maple syrup and sesame oil (if using) in a medium bowl. Set aside.
Cooking the Tofu
- Preheat oven to 400º F. Prepare a parchment lined baking sheet. Drizzle with 1 tablespoon oil for extra crispy tofu (optional).
- Cut or tear the tofu into ~1" cubes.
- Toss the tofu cubes in the soy sauce mixture. Sprinkle the cornstarch over the tofu and toss with a spoon (or just shake the bowl) until sticky and coated.
- Arrange the tofu on a parchment-lined baking sheet in a single layer and bake for 12 minutes. Flip then return to the oven for 6 minutes.
- Remove tofu from oven and place it in a hot skillet over medium-high heat. Pour half a cup of the spicy peanut sauce over the cubes and stir until coated and sticky (3 or 4 minutes).
Making the Spicy Peanut Sauce
- While the tofu is baking, make the peanut sauce. Place all ingredients in a blender and blitz until smooth and creamy. Add a tablespoonful or two of hot water until sauce is medium-thick and pourable (like heavy cream).
Everything Else
- Next, prepare the rice noodles as per package instructions.
- Shred cabbage (white and purple) or use a pre-shredded slaw mix.
- Shred or julienne the carrots. Julienne or slice the cucumbers. I use this peeler.
- Cut the red pepper and avocado (if using) into thin slices.
Putting It All Together
- In a large bowl, toss the noodles together with enough sauce to just coat everything.
- Top with vegetables and tofu cubes. Garnish with herbs (Thai basil, cilantro, mint - any combination), green onions, and crushed peanuts. Pass with extra sauce, sriracha, and lime wedges.
NOTES
Tofu - choose extra firm (or firm) organic tofu. Use a tofu press or wrap in a few paper towels or clean dish cloth, place a few heavy cookbooks and a cast iron pan on top. This will remove excess water from the tofu.
This can be done a couple days in advance and stored in the fridge. Just press the tofu, replace with fresh paper towels. Place in a plastic bag in the fridge until ready to use.
Cut tofu into cubes - this will depend on the shape of your tofu block, here's a video for how to cut tofu into cubes for the block I use. Aim for ¾ - 1" cubes.
Spicy Satay Peanut Sauce - the peanut sauce stores well in the fridge the whole week. Drizzle it over rice bowl, tofu scrambles, tacos, and pizzas!
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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Originally posted in May 2019
jess @choosingchia
This looks so delicious Tracy! I'm drooling over that tofu!
simplyceecee
Thank you, Jess! The tofu is incredible - we've been eating it on repeat.
Meredith
So tasty! The tofu is delicious and easy to make—definitely don’t skip the last step! And the peanut sauce is to die for. Highly recommend
Tracy Halasz
Meredith, thank you so much for the review! I'm so happy you enjoyed!
Colleen and Chris Miller
Always so wowed by these recipes! This "Spicy Satay Tofu Noodle Bowl" is so delish. I have tried tofu recipes a couple of times ... but were without the wow factor. This is the recipe that makes tofu so versatile, tasty and healthy! It is now on the weekly menu.
Tracy Halasz
So happy you are enjoying the tofu, Colleen and Chris. Thanks for the review!
Shannon Dallyn
Love this recipe and have made several times. It’s a bit time intensive so recommend doubling while you’re at it. Flavours are delicious!
Tracy Halasz
Thank you, Shannon, I'm so happy you enjoy it. I agree, double it!!!
Carolyn Bedford
I am in love with this recipe,the peanut sauce is so good I could drink it on its own. A real winner with the entire family! Thanks, Tracy.
Tracy Halasz
Yay! So happy to hear. Thanks for the feedback.