There are few things more satisfying than a steaming bowl of noodles after a long day — and when those noodles are coated in a creamy, spicy peanut sauce and topped with golden crispy tofu, it’s pure comfort in a bowl.
Spicy Peanut Udon Noodles with Crispy Tofu is a dish that strikes the perfect balance: rich yet fresh, creamy yet light, indulgent yet wholesome. The thick udon noodles bring chewiness, the peanut sauce adds a luxurious creaminess with a kick of spice, and the tofu delivers a crispy bite that makes the dish feel complete.
This recipe is vegetarian-friendly, adaptable for vegan diets, and quick enough for busy weeknights without compromising on flavor. Plus, it’s a great way to enjoy a restaurant-quality Asian-inspired dish at home.
In this guide, we’ll cover:
- The best type of udon noodles for this recipe
- How to achieve perfectly crispy tofu
- How to make a silky peanut sauce that clings to every noodle
- Creative variations to suit different tastes
- Storage, reheating, and make-ahead tips
Why This Dish Works So Well
- Texture harmony: Chewy noodles, crispy tofu, crunchy vegetables — every bite is interesting.
- Bold flavors: Nutty, savory, spicy, and slightly sweet — a flavor combination that hits all the right notes.
- Customizable: Easy to adjust spice levels, swap vegetables, or add protein alternatives.
- Quick cooking time: With a little prep, you can have it ready in under 35 minutes.
Choosing the Right Udon Noodles
Udon noodles are thick, wheat-based Japanese noodles with a springy, chewy texture. For this recipe, you can use:
- Fresh or refrigerated udon – Best texture; usually sold in vacuum-sealed packs.
- Frozen udon – Almost as good as fresh; cooks in just a few minutes.
- Dried udon – A pantry-friendly option, though slightly less chewy.
Pro Tip: If using dried udon, cook them until just al dente — they’ll continue cooking when tossed with the sauce.
The Secret to Perfectly Crispy Tofu
Crispy tofu is a game-changer here. To get tofu that’s golden on the outside and tender on the inside:
- Press the tofu – Removing excess moisture helps it crisp instead of steam.
- Coat lightly in cornstarch – This creates a thin crust that browns beautifully.
- Use enough oil – A thin layer of oil in the pan ensures even crisping.
- Don’t overcrowd the pan – Tofu needs space to brown evenly.
Ingredients for Spicy Peanut Udon Noodles with Crispy Tofu
For the Crispy Tofu
- 400 g extra-firm tofu (drained and pressed)
- 1 tbsp soy sauce (low sodium)
- 1 tbsp cornstarch
- 2 tbsp neutral oil (canola, sunflower, or vegetable oil)
For the Spicy Peanut Sauce
- 4 tbsp creamy peanut butter (unsweetened, no added salt)
- 3 tbsp soy sauce (low sodium)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp chili garlic sauce (adjust to taste)
- 2 tbsp honey or maple syrup
- 120 ml warm water (more if needed for desired consistency)
For the Noodle Stir-Fry
- 400 g udon noodles (fresh or frozen)
- 1 tbsp neutral oil
- 2 cloves garlic (minced)
- 1 red bell pepper (thinly sliced)
- 1 medium carrot (julienned)
- 100 g snow peas or sugar snap peas (trimmed)
- 2 spring onions (sliced, for garnish)
- 1 tbsp sesame seeds (optional garnish)
Step-by-Step Cooking Instructions
Step 1: Press and Prepare the Tofu
Wrap the tofu block in paper towels or a clean kitchen towel. Place a heavy object on top (like a skillet or cutting board) and press for 10 minutes. Cut into 2 cm cubes. Toss the tofu with soy sauce, then sprinkle cornstarch evenly to coat.
Step 2: Crisp the Tofu
Heat 2 tbsp oil in a large non-stick skillet or wok over medium-high heat (190°C). Arrange tofu cubes in a single layer. Cook for 3–4 minutes per side until golden brown. Remove and set aside on a paper towel-lined plate.
Step 3: Make the Peanut Sauce
In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, honey, and warm water until smooth and pourable. Adjust water amount for thickness preference.
Step 4: Cook the Udon Noodles
If using fresh or frozen udon, cook in boiling water for 2–3 minutes. For dried udon, follow package instructions but undercook slightly. Drain well and set aside.
Step 5: Stir-Fry the Vegetables
In the same skillet used for tofu, add 1 tbsp oil. Sauté minced garlic for 30 seconds. Add bell pepper, carrot, and snow peas. Stir-fry for 2–3 minutes until vegetables are tender-crisp.
Step 6: Combine Everything
Add cooked udon noodles and crispy tofu to the skillet. Pour the peanut sauce over. Toss gently to coat everything evenly. Cook for another 1–2 minutes until heated through.
Step 7: Garnish and Serve
Plate the noodles and top with spring onions, sesame seeds, and extra chili sauce if desired. Serve immediately while hot.
Tips for Success
- Prep in advance: Have all ingredients ready before you start cooking — stir-fries move quickly.
- Adjust spice levels: Start with less chili garlic sauce and add more after tasting.
- Make it gluten-free: Use gluten-free soy sauce (tamari) and check noodle packaging.
- Reheat gently: To avoid overcooking noodles, reheat on low with a splash of water.
Variations to Try
- Extra Veggie Version – Add mushrooms, bok choy, or baby corn.
- Nut-Free – Swap peanut butter with sunflower seed butter or tahini.
- Protein Swaps – Try tempeh, seitan, or even shrimp (if not strictly vegetarian).
- Cold Noodle Salad – Skip stir-frying noodles and serve chilled with sauce for a summer-friendly dish.
Serving Suggestions
- Serve as a main course with a side of cucumber salad for freshness.
- Pair with miso soup or a light broth for a complete Japanese-inspired meal.
- For a party, serve in small bowls as a noodle appetiser.
Storage and Make-Ahead
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet with a splash of water to revive sauce texture.
- Make-ahead tip: The peanut sauce can be made up to 3 days ahead and stored in the fridge.
Final Thoughts
Spicy Peanut Udon Noodles with Crispy Tofu is proof that quick meals can still be exciting and packed with flavor. The combination of creamy, nutty sauce, perfectly chewy noodles, and golden tofu creates a restaurant-quality dish that’s easy to make at home.
With endless customization options, this recipe can become your go-to for busy nights, meatless Mondays, or when you simply want a comforting bowl of noodles with a little kick.
Spicy Peanut Udon Noodles with Crispy Tofu Recipe
Description
This Spicy Peanut Udon Noodles with Crispy Tofu recipe brings together the irresistible chewiness of thick udon noodles, the rich creaminess of peanut sauce, and perfectly golden, crispy tofu. Tossed with a spicy, savory, and slightly sweet sauce, it’s a satisfying vegetarian dish that’s easy enough for weeknights yet bold enough to impress guests.
Ingredients
For the Crispy Tofu
For the Spicy Peanut Sauce
For the Noodle Stir-Fry
Instructions
Press and Prepare the Tofu
- Place the tofu block between paper towels or a clean kitchen towel. Set a heavy pan or cutting board on top and press for 10 minutes to remove excess water. Cut into 2 cm cubes. Toss with soy sauce, then sprinkle with cornstarch until evenly coated.
Crisp the Tofu
- Heat 2 tbsp of neutral oil in a large non-stick skillet or wok over medium-high heat (about 190°C). Add tofu cubes in a single layer. Pan-fry for 3–4 minutes per side until golden and crispy. Remove and set aside on a paper towel-lined plate.
Prepare the Spicy Peanut Sauce
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, honey, and warm water until smooth and creamy. Adjust water to achieve a pourable consistency.
Cook the Udon Noodles
- Boil udon noodles according to package instructions. If using frozen udon, cook for about 2–3 minutes until tender. Drain well and set aside.
Stir-Fry the Vegetables
- In the same skillet used for tofu, add 1 tbsp oil. Sauté garlic for 30 seconds until fragrant. Add bell pepper, carrot, and snow peas. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Combine Everything
- Add cooked udon noodles and crispy tofu to the skillet with vegetables. Pour over the spicy peanut sauce. Toss gently over medium heat until everything is evenly coated and heated through.
Garnish and Serve
- Transfer to serving bowls. Top with sliced spring onions, sesame seeds, and extra chili sauce if desired. Serve hot.
Note
Protein Variations: You can swap tofu for tempeh, seitan, or even grilled chicken if desired.
Spice Level: Adjust chili garlic sauce to your heat preference. For a milder version, use less and add more honey.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce.
Make-Ahead Tip: The peanut sauce can be made up to 3 days ahead and stored in the fridge.
