When you are looking for restaurant-worthy taste, but want an easy homemade recipe, these saucy peanut noodles with crispy gluten-free tofu absolutely hit the mark! The 5-minute peanut sauce nails the balance of savory, salty, spicy, and a hint of honey sweet. Toss the creamy sauce with rice noodles, and top with golden pan-fried tofu for a gluten-free and vegan meal better than take-out.
Clik here to view.
Easy Peanut noodles with Gluten-Free tofu
It feels good to shake up the dinner routine from time to time. When I’m looking for easy GF dinner ideas that I enjoy cooking as much as the fam enjoys eating, quick dinner bowls top the list. Now we have Thai-inspired peanut noodles with tofu to round out our other top faves – 15-minute creamy coconut shrimp and fragrant gluten-free chicken curry.
All the proteins in these meals can be swapped out the crispy gluten-free tofu recipe included below. I also like to use the tofu for a meal prep and keep it on hand for my weekday lunch salads. If you want to revitalize the crispiness after it has been stored, just pop it in an air fryer, toaster oven, or a quick crisp in a sauté pan.
The gluten-free peanut sauce is also make-ahead friendly. Pour it in an airtight container and refrigerate for 3-5 days. Other than mixing it with rice noodles and tofu, you can drizzle it on buddha bowls, use as a dressing for lettuce wraps, add coconut milk to create a quick curry sauce, or use for dipping grilled chicken tenderloins or roasted veggies in.
Ingredient Highlights
Peanut noodles with tofu has a few components, but it’s nothing to get nervous about. The timing of it all means you can start one as you work through the others, and it all comes together without breaking a sweat.
Let’s start with the rice noodles. You can pick these up in the International aisle of your local grocery store. They will come in varying thickness, but I recommend ones labeled pad-thai or stir-fry. They are thin, but not vermicelli or angel-hair thin.
Once those are soaking in hot water, it’s time to whip up the gluten-free peanut sauce and tofu. For this I want to point out a few things in the ingredient list.
- Soy sauce – This is an ingredient to watch out for when making the sauce or gluten-free tofu recipes. Most brands contain wheat (no, no), so I recommend using La Choy brand, which is gluten free, or substitute tamari.
- Peanut butter – Use the creamy, old school stuff, like Jif or Skippy.
- Sesame oil – Nice fragrant oil that adds a hint of nuttiness. You will also use it to flavor the tofu because I’m all about double-dipping ingredients.
- Fresh ginger – Pick up a knob of the real deal, not powder. Just peel off a chunk and throw it in the food processor.
- Tofu – Use extra-firm so it can handle the stir-frying without falling apart. You will need to “squeeze” out the moisture before cooking. Wrap the block in a towel and let it sit with heavy objects on top while the noodles are soaking.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Squeezy-Squeeze the tofu
Before you season the tofu and fry it, you’ll have to drain it of its excess moisture. Use a clean, lint-free dish towel and wrap up the block so it covers all around. Stack heavy objects on top to release the water. You can use a cast iron pan, heavy book, or pots stacked inside each other. Set aside for at least 15 while the noodles and peanut sauce are prepared.
Clik here to view.
Hands-off Noodle prep
The rice noodle package will give you the option of boiling the noodles. Just don’t. They have a tendency to get mushy. Boil a pot of water and pour them over the noodles. Let them soak for 15 minutes, tossing with a fork occasionally. Once you pull them up and they are soft and hang down, they are ready Freddy.
Clik here to view.
Peanut Sauce time
I love a no-prep-necessary sauce. Just throw all the ingredients in a small food processor or blender. You don’t even have to chop the ginger or garlic. Process until smooth and then add in hot water until it’s a good consistency to toss with the noodles.
Clik here to view.
Time to cook the tofu
This is the part where you come in a little more hands on. Season the tofu with a bit of sesame oil and gluten-free soy sauce. Get a pan nice and hot, drizzle with a coating of oil and then cook all sides of the tofu, turning every 2 minutes or so. Eventually you’ll get a nice brown crust on all sides.
Now it’s time to bring together the peanut noodles and tofu. Toss the drained noodles with the peanut sauce, divide it up between serving bowls, and top with the tofu. Add some yummy garnishes, like sliced fresh peppers, carrots, cilantro, chopped peanuts, or an extra drizzle of sriracha for spice.
Clik here to view.
Note about yummified additions
When making gluten-free peanut noodles with tofu, there are plenty of other additions that pair well with the recipe. In fact, there are so many possibilities, you might make the mistake I did…
If adding additional ingredients, such as broccoli, sugar snap peas, scrambled egg, cucumbers, peanuts, cilantro, green onions, mushrooms…really the list can go on and on…add those to the dish after tossing the noodles with the peanut sauce.
If you add any additional components and then toss with the sauce, you won’t have enough creamy sauce to cover everything and your noodles will be dry. So noodles only + sauce = yummy creamy. Then top with gluttonous abandon!
More cooking methods for gluten-free tofu
If you’d rather not pan fry the tofu, it may also be cooked in an air fryer or baked until crispy. Season the tofu as the recipe states and lay in a single layer on a parchment-lined baking sheet. Bake at 400ºF for 25-30, tossing halfway through.
To air fry, grease the basket and arrange in a single layer (you may have to do in batches). Fry at 400ºF for 10-15 minutes, tossing halfway through.
Clik here to view.
Save this recipe for Peanut noodles with tofu to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Clik here to view.
Sauce Peanut Noodles With Crispy Tofu (Gluten-Free)
Ingredients
- 14 ounce extra firm tofu
- 14 ounce thin rice noodles (for stir-fry or pad thai)
- ½ cup creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 2 garlic cloves
- 1 inch fresh ginger peeled
- ½-1 tablespoon sriracha sauce (add red chile flakes for extra spice)
- ⅓-½ cup hot water
- 1 tablespoon gluten-free soy sauce for tofu
- ½ tablespoon sesame oil for tofu
- 1 ½ tablespoons neutral oil for frying
- for serving: chopped peanuts, fresh cilantro, sliced red peppers, julienned carrots, green onions
Instructions
- Begin by pressing the tofu. I use a clean, lint-free dish towel and wrap up the block so it covers all around. Place the block on a cutting board and stack heavy objects on top to release the water. You can use a cast iron pan, heavy book, or pots stacked inside each other. Set aside for at least 15 while the noodles and peanut sauce are prepared.
- Next, soften the noodles. Place the dry noodles in a large bowl with enough room for them to be submerged completely in water. Boil a pot of water and pour over the dried noodles. Toss with fork to separate the noodles, and continue to toss occasionally. Let the noodles sit for 10-20 minutes. They are ready when soft and no longer hold their shape when lifted up. Drain, rinse with cool water, and set aside.
- Meanwhile, prepare the peanut sauce. In a blender or food processor, add the peanut butter, honey, soy sauce, rice vinegar, sesame oil, lime juice, garlic, ginger, and sriracha sauce. Puree until smooth and the garlic and ginger are emulsified fully.½ cup creamy peanut butter, 2 tablespoons honey, 2 tablespoons gluten-free soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon fresh lime juice, 2 garlic cloves, 1 inch fresh ginger, ½-1 tablespoon sriracha sauce
- Add ⅓ cup hot water and blend again until smooth, continue to add water, a tablespoon at a time, until the sauce is thin enough to coat the noodles. Set aside.⅓-½ cup hot water
- Cut the tofu in cubes. First horizontally cut through the block so you have two thinner stacks. Then cut vertically to get about ½-inch cubes. Transfer to a large bowl and toss with 1 tbsp soy sauce and ½ tbsp sesame oil. Set aside while the pan heats to fry.1 tablespoon gluten-free soy sauce, ½ tablespoon sesame oil
- Heat a large skillet over medium high heat. Add the oil and then add the tofu, spreading in a single layer. Let it sear for about 2 minutes and then turn so eventually all the sides get a nice, browned crust. This will take about 10 minutes.1 ½ tablespoons neutral oil
- To assemble, toss the noodles with the peanut sauce. Divide between bowls and then divide the tofu. Add toppings, such as chopped peanuts, sliced peppers, carrots, green onions, and cilantro. I also serve with more Sriracha sauce so people can make the dish a little spicier if they like!
Notes
Make-Ahead Tips
The peanut sauce and tofu may be made up to 3 days ahead of time and stored separately in air tight containers. Let the peanut sauce come to room temp before using or heat slightly. Quickly refry the tofu in lightly greased pan to rewarm and re-crisp.Nutrition
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
The post Saucy Peanut Noodles with Crispy Tofu (Gluten-Free) appeared first on MamaGourmand.