Before cooking these noodles, I wanted some vegan pad Thai I know that vegan pad Thai is on the sweeter side so I thought of a Vegan peanut tofu noodle recipe instead. I love this recipe because the sauce helps cover up the veggies! Always a plus to me, if I say so!
Estimated reading time: 6 minutes
When working with peanut butter, you do not need that much because it is dense flavor. The serving size of peanut butter for two table spoons is about 7-8 grams of protein!
How did I come up with vegan peanut tofu noodles?
Introducing vegan coconut peanut noodles. I used coconut amino sauce instead of soy sauce because some people are allergic to soy. Personally, I like coconut amino a lot better for this recipe since it is naturally sweet already.
In my experience, sometimes recipes I take from blogs lack in taste. Luckily, this dish is full of flavor. The vegetables I used in this recipe which were kale, carrot, broccolini, and bell peppers mix in so seamlessly. Feel free to exchange or add any other vegetables you wish to include.
What type of peanut butter I should use?
The type of peanut butter you want to use is all up to you! I like crunchy peanut butter because it leaves chunks of peanuts into the noodles.
Smooth peanut butter
- Has enough liquid to mix with the coconut aminos
- smooth texture
Crunchy peanut butter
- left over chunks of peanuts
- less smooth
- less amount of peanut butter, more nuts
- needs more liquid to smooth out
Powdered Peanut butter
- low calorie, low fat, but high in protein
- made for a thickener
- needs liquid to produce to a butter ( 2 tbsp. powder/ 1 tbsp. of warm water)
Can I use zucchini noodles?
Many of us are on a low carb diet, so to accommodate to those who are on that train, zucchini is popular to be used as “noodles”! The sauce helps cover any green taste that the zucchini might penetrate throughout the dish.
Allergic to peanuts?
Cashew butter and almond butter might be your solution. I haven’t tried it but these options will be the next best thing.
What if I don’t have coconut aminos?
If you are in love with soy sauce, I won’t stop you! Definitely, switch out the coconut aminos with tamari.
Important steps to making vegan peanut tofu noodles
TOFU
First, is to take care of the tofu. Cut the tofu into any shape you prefer. Mixing the marinate sauce together evenly with the help of the hot water will bring it to a smooth consistency. It will be a thick batter to coat the tofu before it heads to the oven. When the 14 minutes are done, make sure to flip it so the other side will cook evenly for the last 14 minutes. Always use a timer when baking, it may be forgotten.
For a zero waste hack, these silicone baking sheets are the best! They are non-stick to.
NOODLES
Important step is to pre-soak the noodles in warm water so it softens up. It makes it easier to cook and reduces the time to cook the noodles.
PREPARE
When cutting your veggies, you want them to be the same size, so it cooks evenly with each other. I always tend to cut the veggies into a bite sized shape so there is no struggle while eating these delicious vegan peanut tofu noodles. Wow, I am lazy!
COOKING
When making meals like this, I enjoy and prefer cooking with a wok. There is so much available space to work with. It is great for stir fry’s and other Asian fusion dishes!
When cooking, you want to let the onions and veggies sauté for a good amount of minutes for it to expose their flavors to one another. I add a dash of salt (totally optional) at every step of the adding process: (1) onions (2) garlic (3) veggies (4) all ingredients are mixed together.
While cooking the noodles, it is important to check if they are cooked and ready to eat.
I typically add any greens like kale, broccoli, or green onions for the last 10-5 minutes of cooking. This prevents any brownness or mushiness.
After that, you have yourself vegan peanut tofu noodles.
Go check out my fried rice recipe and my other thai recipes!
On to the Vegan Peanut Tofu Noodles
Vegan Peanut Tofu Noodles
Equipment
- wok
- measuring cups and spoons
- cutting board
- knife
- bowl
Ingredients
noodles
- 16 oz. packets of “Lotus Foods” Pad Thai Rice Noodles
veggies
- 1 bell pepper
- 1 bunch of kale Lacinato
- 1 bunch of baby broccolini
- ½ onion
- 6 garlic cloves
- 1 carrot
marinate
- 12 oz. Extra Firm Tofu
- 1/3 cup coconut aminos
- 1 tbsp. Rice vinegar
- 1 tbsp. peanut butter with no sugar
- 1 tbsp. hot water
- 1 tsp sriracha or hot sauce
sauce
- 1.33 cup coconut aminos
- 2 tbsp. peanut butter
- 8 tbsp. coconut sugar
- 5 tbsp. Rice vinegar
- 2 tsp arrowroot (mixed with 1 tsp of water)
- 2 tsp sriracha or spice without sugar!
cooking oil
- 4 tbsp. sesame oil
optional ingredients
- 1 tbsp. miso paste
Instructions
- Cut the tofu into rectangular squares. Mix the coco amino, miso paste, sriracha, rice vinegar, sesame oil, hot water and peanut butter and spread it on the tofu. Bake at 400 degrees for 28 minutes. After 14 minutes flip it and add the remaining marinade sauce. Bake for another 14 minutes.
- Place the noodles in a bowl with warm-temperature water to soak them for about 40 minutes. It is optional to add some oil so they don’t stick together.
- Cut the carrot, bell pepper, kale, and broccolini into slices or cubes.
- After cutting the veggies, it was when I had to flip the tofu.
- Cut the onion into cubes and garlic into a minced size.
- In a wok or big pot/pan on medium heat, add the sesame oil and sauté the onion until translucent. Add the garlic and sauté for 2 minutes. Throw in the carrot and bell pepper to cook for 5 minutes or until softened. Turn off the heat and set it aside.
- In a small pot on medium heat, add the coconut amino, peanut butter, sriracha, coconut sugar, and rice vinegar. Mix the arrowroot and water in a small bowl before adding it to the pot. This will take about 3-4 minutes to mix and thicken.
- When the alarm is on for 40 minutes for the noodles, it should have softened up and is not stiff.
- On medium heat, in the wok throw in the kale, broccolini, tofu, noodles, and sauce. Mix until everything is coated. I let it sit for another 10-15 minutes because the noodles weren’t cooked yet. I added 2 tbsp. Of ware.
- Serve with green onions on top for garnish or more sriracha. Enjoy!
Notes
- When putting the noodle in the water, make sure they are spread out. It is easy for them to stick together, so I added a little oil to prevent any of them sticking.
- Make sure to cook the noodles when adding them to the pot because they are about 85% softer because of soaking the noodles.
Nutrition
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