Recipe
Smoky Peanut Tofu Noodles
Silky noodles, crisp-edged tofu and a deeply savory peanut-lime sauce.
A fast, high-protein noodle bowl built for busy nights. Broccoli and edamame bring color and fiber while smoked paprika gives the creamy peanut sauce an irresistible depth.
Ingredients
Tofu and noodles
- 14 oz extra-firm tofu, pressed and cubed
- 8 oz whole-wheat noodles
- 2 cups small broccoli florets
- 1 cup shelled edamame
- 1 tsp smoked paprika
- 1 tbsp low-sodium soy sauce
Peanut-lime sauce
- 1/4 cup natural peanut butter
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 small garlic clove, grated
- 1/3 cup warm water
To finish
- 1/2 cucumber, thinly sliced
- 2 scallions, sliced
- 2 tbsp chopped roasted peanuts
- Lime wedges
Method
- 1
Season the tofu
Pat the tofu dry, then toss with smoked paprika and soy sauce.
- 2
Cook until crisp
Heat a large nonstick skillet over medium-high heat. Cook the tofu for 8–10 minutes, turning until golden on several sides.
- 3
Boil the noodles
Cook the noodles according to the package directions. Add broccoli and edamame for the final 3 minutes, then reserve 1/2 cup cooking water and drain.
- 4
Whisk the sauce
Whisk peanut butter, soy sauce, lime juice, maple syrup, sesame oil, garlic and warm water until smooth.
- 5
Bring it together
Return noodles and vegetables to the pan. Add sauce and tofu, tossing over low heat. Loosen with reserved cooking water as needed.
- 6
Serve
Divide into bowls and finish with cucumber, scallions, peanuts and lime.
Nutrition per serving
Calories
510 kcal
Protein
28 g
Fiber
11 g
Carbohydrates
61 g
Fat
20 g
Cooking tips
- — Pressing the tofu helps it brown instead of steam.
- — For a nut-free version, use sunflower seed butter.
- — The sauce thickens as it stands; revive leftovers with a splash of warm water.