Thai Peanut Tofu Noodles
This recipe crafts a vibrant Thai Peanut Tofu Noodles dish, featuring crispy marinated tofu (or chicken) tossed with a rich, flavorful peanut sauce and al dente noodles. Enhanced with fresh ginger, garlic, and lemongrass, and garnished with crunchy peanuts and fresh vegetables, it's a satisfying and aromatic meal ready in under an hour.
Equipment
- 1 Wok or Large Skillet Essential for stir-frying tofu/chicken and combining ingredients
- 2 Mixing Bowls One for tofu/chicken marinade, one for peanut sauce
- 1 Chef's knife For precise mincing and dicing of aromatics and tofu
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Whisk To ensure a smooth, well-combined peanut sauce
Ingredients
Main
- 14 oz. extra firm tofu cut into ½ inch cubes (or 1 lb chicken breast cut into cubes)
- For the marinade:
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- ½ teaspoon sesame oil
- ? teaspoon black pepper
- For the sauce:
- 1 tablespoon fresh minced garlic
- 1 tablespoons fresh minced ginger
- 2 teaspoons lemongrass minced
- 1 red thai chile seeds carefully discarded (if you like really spicy, leave in some of the seeds), diced
- ¼ cup soy sauce
- ¼ cup creamy natural and unsweetened peanut butter
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons sesame oil
- 1½ teaspoons brown sugar
- ? cup vegetable or chicken stock
- ? cup dry roasted peanuts
- ¼ cup green onions sliced
- ¼ cup carrots julienned
- 8 oz uncooked udon chinese egg noodles, or spaghetti, cooked al dente according to package directions.
Instructions
- Press extra-firm tofu to remove excess water, then cut into ½-inch cubes. Marinate tofu (or chicken) with soy sauce, sherry, sesame oil, and black pepper for at least 20 minutes.
- Mince garlic, ginger, and lemongrass; carefully dice the red Thai chile, discarding seeds as desired for heat preference.
- In a bowl, whisk together the soy sauce, peanut butter, white wine vinegar, lime juice, sesame oil, brown sugar, and stock for the sauce until smooth.
- Cook udon, Chinese egg noodles, or spaghetti according to package directions until al dente; drain and set aside.
- Heat a wok or large skillet over medium-high heat with a little oil. Add marinated tofu (or chicken) and cook until golden brown and slightly crispy; remove from pan and set aside.
- In the same wok, add a little more oil if needed, then sauté minced garlic, ginger, lemongrass, and red Thai chile for about 1-2 minutes until fragrant.
- Pour the prepared peanut sauce into the wok and bring to a gentle simmer, stirring continuously for 1-2 minutes until slightly thickened.
- Return the cooked tofu (or chicken) to the wok. Add the cooked noodles, julienned carrots, and sliced green onions, tossing everything gently to coat evenly with the sauce.
- Continue to cook for another 2-3 minutes, allowing the noodles to absorb the sauce and warm through.
- Garnish generously with dry roasted peanuts before serving.
Notes
For optimal tofu texture, press extra-firm tofu for at least 30 minutes to remove excess water before cubing and marinating. When mincing lemongrass, use only the tender inner core of the bottom third of the stalk for the best flavor. Adjust the heat by carefully controlling the amount of chile seeds; for a milder dish, remove all seeds. Ensure your peanut butter is natural and unsweetened to prevent an overly sweet or artificial flavor in the sauce. Taste and adjust the balance of sweet, sour, salty, and spicy in the final sauce, as personal preference varies. Undercook noodles slightly as they will continue to absorb sauce.