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spicy peanut tofu noodle bowl

Spicy Peanut Tofu Noodle Bowl

This spicy peanut tofu noodle bowl is creamy, bold, and comforting. Crispy tofu, tender noodles, and a rich peanut sauce come together in one satisfying bowl. It’s easy to make, full of flavor, and perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

For the noodles and tofu
  • 8 oz rice noodles
  • 14 oz firm tofu
  • 1 tablespoon cornstarch
  • 2 tablespoons neutral oil like avocado or vegetable oil
  • 1 red bell pepper thinly sliced
  • 1 cup shredded carrots
  • 2 green onions sliced
Fresh cilantro (optional)
  • 2 tablespoons crushed roasted peanuts for topping
For the peanut sauce
  • 1/3 cup natural peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 –2 teaspoons sriracha or chili paste
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove minced
  • 1 –3 tablespoons warm water to thin the sauce

Method
 

Cook the noodles
  1. Boil rice noodles according to the package instructions.
  2. Drain and set aside. Do not overcook. They should be tender but not mushy.
Prepare the tofu
  1. Press the tofu for 10–15 minutes to remove extra water.
Cut into small cubes.
  1. Toss the cubes with cornstarch until lightly coated.
Cook the tofu
  1. Heat oil in a large pan over medium heat.
Add tofu in one layer.
  1. Cook for 8–10 minutes, turning occasionally, until golden and crispy on most sides.
  2. Remove from heat but keep in the pan.
Make the peanut sauce
  1. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sriracha, ginger, and garlic.
  2. Add warm water one tablespoon at a time until smooth and creamy.
Combine everything
  1. Add cooked noodles to the pan with tofu.
  2. Pour the peanut sauce over the noodles.
  3. Toss gently until everything is coated.
  4. Add sliced bell pepper and shredded carrots.
  5. Cook for 1–2 minutes just to soften slightly.
Finish and serve
  1. Top with green onions, cilantro, and crushed peanuts.
  2. Serve warm.

Notes

  • Pressing the tofu makes a big difference. If you skip it, the tofu won’t crisp well.
  • If the sauce thickens too much after mixing, add a splash of warm water and stir.
  • You can swap rice noodles for spaghetti if needed.
  • If you want more heat, add extra sriracha at the end.
  • Leftovers keep well in the fridge for up to 4 days. Reheat with a little water so the sauce loosens up.