Spicy Peanut Udon Noodles with Crispy Tofu Recipe

Prep Time 15 mins

Cook Time 20 mins

Rest Time 10 mins

Total Time 45 mins

Cooking Method: Stovetop

Cuisine: Asian, Japanese

Courses: Dinner, Lunch

Difficulty: Intermediate

Cooking Temp: 190 C

Servings: 4

Best Season: All Seasons

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

400 g extra-firm tofu (drained and pressed)
1 tbsp soy sauce (low sodium)
1 tbsp cornstarch
2 tbsp neutral oil (such as canola or sunflower)

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 sesame oil (toasted)
1 tbsp chili garlic sauce (adjust to taste)
2 tbsp honey or maple syrup
120 ml warm water (adjust for desired sauce thickness)

For the Noodle Stir-Fry

400 g udon noodles (fresh or frozen)
1 tbsp neutral oil (for stir-frying)
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)

Instructions

Press and Prepare the Tofu

1
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

2
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

3
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

4
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

5
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

6
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

7
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.

Keywords: spicy peanut noodles, crispy tofu udon, vegetarian Asian recipe, quick weeknight noodles, peanut butter udon

Read it online: https://petitepanini.com/recipe/spicy-peanut-udon-noodles-with-crispy-tofu-recipe/