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Thai Peanut Tofu Noodles recipe vegan vegetarian gluten free

Thai Peanut Noodles

By Kimberly Killebrew
Quick, easy and thoroughly delicious! This dish is naturally vegetarian and vegan but you can substitute chicken for the tofu if you prefer.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 14 oz. extra firm tofu , cut into 1/2 inch cubes (or 1 lb chicken breast cut into cubes)
  • For the Marinade:
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sherry , can substitute sake, mirin or red wine
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon black pepper
  • For the Peanut Sauce:
  • 1 tablespoon fresh minced garlic
  • 1 tablespoons fresh minced ginger
  • 2 teaspoons lemongrass , minced (peel it and only use the tender white part)
  • 1 red Thai chile , seeds carefully discarded (if you like really spicy, leave in some of the seeds), diced
  • 1/4 cup soy sauce or tamari
  • 1/4 cup natural unsweetened peanut butter
  • 1 tablespoon white wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons toasted sesame oil
  • 1 1/2 teaspoons brown sugar
  • 1/3 cup vegetable or chicken broth
  • 1/3 cup dry roasted peanuts
  • 1/4 cup green onions , sliced
  • 1/4 cup carrots , julienned
  • 8 oz uncooked udon, Chinese egg noodles, or spaghetti , cooked al dente according to package directions.

Instructions
 

  • Preheat the oven to 400 F.
    Combine the marinade ingredients and pour over the tofu cubes in a medium bowl. Let marinate for at least 20 minutes. If using chicken, follow the same marinading procedure.
    Place the tofu cubes on a baking sheet sprayed with vegetable spray. and bake the tofu for 20-25 minutes or until desired texture is reached. Turn the cubes with a spatula after 15 minutes, then again every 5 minutes. (If using "firm" tofu, bake for an additional 5-10 minutes). Remove from oven and set aside.
    If using chicken, discard the marinade and fry the chicken in a medium skillet over medium-high heat until cooked through. Transfer the chicken to a plate and keep in a warmed oven. Use the same skillet to make the sauce.
  • Add a little oil to the skillet and saute the garlic, ginger, lemongrass and chilies for 1-2 minutes until very fragrant. Add the soy sauce, peanut butter, white wine vinegar, lime juice, sesame oil, and brown sugar. Simmer for 1 minute until ingredients are fully combined. Add the broth to thin out the sauce and simmer for another minute.
    Place the cooked noodles in a warmed bowl. Add the tofu or chicken, peanuts, green onions, and carrots. Toss to combine. Pour the sauce over the pasta mixture and carefully stir and toss until the noodles are evenly coated.
    Serve warm or cold. A cold, crispy cucumber salad would make a nice accompaniment.

Nutrition

Calories: 477kcalCarbohydrates: 52gProtein: 25gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 1745mgPotassium: 479mgFiber: 6gSugar: 11gVitamin A: 1443IUVitamin C: 4mgCalcium: 67mgIron: 2mg
Course Main Course
Cuisine Thai
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