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Tofu peanut butter noodles recipe

Tofu peanut butter noodles recipe

11 ratings

This tasty 20-minute dinner for one will cure your winter blues. Noodles are coated in an indulgent nutty sauce and mixed with tofu and vibrant veg. Use frozen ginger and garlic so you can enjoy fragrant flavours while reducing your food waste. See method

  • Serves 1
  • 5 mins to prepare and 15 mins to cook
  • 705 calories / serving
  • Vegetarian


  • 2 tbsp crunchy peanut butter
  • 1 tbsp dark soy sauce
  • 1 tsp frozen chopped ginger
  • 1 tsp frozen chopped garlic
  • ½ red chilli, thinly sliced
  • 125g firm tofu, such as Cauldron, cut into large cubes
  • 75g medium egg noodles
  • 1 tsp vegetable oil​
  • 1 head pak choi, quartered
  • ½ medium carrot, cut into matchsticks
  • 40g mangetout
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    4g 21%
  • Sugars

    15g 16%
  • Salt

    3.5g 57%

of the reference intake
Carbohydrate 67.4g Protein 38.2g Fibre 10.8g


1. Stir together the peanut butter, soy sauce, ginger, garlic and sliced chilli. Add 2 tbsp boiling water and mix until combined. Add the tofu to the bowl, gently stirring until well coated. Leave to marinade for 5 mins.

2. Bring a pan of water to the boil, add the noodles and cook for 5-6 mins until just tender. Drain well and set aside.

3. Heat the oil in a large non-stick frying pan or wok and lift the tofu out of the marinade into the pan. Cook for 1-2 mins on each side until well browned and crispy. Lift out of the pan and set aside.

4. Add the pak choi, carrot and mangetout to the pan and stir-fry for 3-4 mins until beginning to colour.

5. Pour over any remaining marinade from the bowl and cook for 1 min.

6. Add the cooked noodles to the pan along with a splash of boiling water if the sauce is too thick and cook for 1 min, stirring until the noodles are well coated. Return the tofu to the pan to warm through before tipping on a plate to serve.

Tip: Leftover tofu freezes well; why not make extra peanut sauce and freeze marinaded tofu in a lidded container, ready to defrost and cook.

See more Vegetarian recipes

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