Tofu Peanut Satay Noodles

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These peanut satay noodles are loaded down with crispy tofu, colorful veggies, and tender noodles in a perfectly creamy and flavorful peanut sauce.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 373kcal

1 brick (12 oz) extra-firm tofu, pressed for 30-60 min and cut into 1/2-in cubes
1/4 cup cornstarch
Salt and pepper to taste
3 tablespoons vegetable oil
1 medium carrot, finely diced
1 cup finely-chopped broccoli florets
1 medium sweet pepper, cut into 1/2-in strips
1 bunch green onions, green parts cut into 1-in pieces and white parts finely chopped
8 oz pad thai noodles, cooked according to package instructions
2 tablespoons minced fresh cilantro
2 tablespoons chopped roasted peanuts

In a small bowl, whisk all sauce ingredients until smooth. Set aside for a moment.

In a medium bowl, toss tofu with cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and sear on all sides several minutes until crispy. Drain on paper towels.
Heat remaining 1 tablespoon vegetable oil in same pan and add carrots, broccoli, sweet pepper, and white parts of onion. Saute several minutes until vegetables are crisp-tender. Add green onions and cook an additional minute or two until wilted.
Add peanut sauce and noodles to vegetables and cook several minutes until sauce is bubbly and noodles are heated through. Add tofu, cilantro, and peanuts and stir well until evenly combined.
Season noodles with salt and pepper to taste and serve immediately warm. Enjoy!

Storing Instructions

Store noodles in refrigerator up to 6 days.