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!!
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. Drizzle with all ingredients except the cornstarch - toss until coated. Sprinkle with the cornstarch and mix to coat each tofu pieces (no dry spots). Arrange the tofu on a parchment lined baking sheet and bake in the 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: I like to finish the tofu on the stove in a skillet. It's a quick and easy step that turns the satay sauce thick and sticky.
- 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
- Creamy Mushroom Pasta
- Vegan Buddha Bowl
- Vegan Sushi Bowl
Tofu Peanut Noodle Bowls (easy + vegan)
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- 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)
- 1 handful cilantro, mint, Thai basil, chopped
- 2-3 green onions, sliced
- ½ cup peanuts, crushed
- 1 lime, quartered
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 Mixture
- 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 until coated. Sprinkle the cornstarch over the tofu and toss with a spoon (or just shake the bowl) until sticky and the tofu pieces are coated (no dry spots).
- 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 tofu cubes and stir until coated and sticky (3 or 4 minutes).
Spicy Satay 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 (as needed) until sauce is medium-thick and pourable (like heavy cream).
- 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.
Assembling the Bowls
- In a large bowl, toss the noodles together with enough sauce to just coat everything. Divide evenly between individual bowls.
- Top with vegetables and tofu cubes. Garnish with herbs (Thai basil, cilantro, mint - any combination), green onions, and crushed peanuts. Drizzle with extra peanut sauce, sriracha, and lime wedges.
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.
Originally posted in May 2019