Peanut Crusted Tofu Noodles

Too few ratings

Keepin’ Bizzie

Community Member


Easy 👌


1 bar extra firm tofu
1 tbsp smooth peanut butter
5 tbsp soy sauce
3 tbsp Sriracha
juice of lime
1 pinch dried chilli flakes
½ tsp dried garlic
75 g blitzed roasted peanuts
340 g egg free noodles
red onion
red chilli
1 bag baby corn
1 bag mangetout
1 head bok choy


  • knife
  • kitchen paper
  • blender
  • wok
  • Step 1/7

    • 1 bar extra firm tofu
    • knife
    • kitchen paper

    First up drain & pat dry the tofu using kitchen paper. Cut the block into 1inch by 1/2 inch rectangles.

  • Step 2/7

    • 1 tbsp smooth peanut butter
    • 5 tbsp soy sauce
    • juice of lime
    • 1 pinch dried chilli flakes
    • ½ tsp dried garlic

    Mix together the peanut butter, soy, lime, chilli & garlic.

  • Step 3/7

    • 75 g blitzed roasted peanuts
    • blender

    Blitz the roasted peanuts. Dip the tofu fillets into the peanut butter mixture then into the peanut crumb & make sure they are all nicely coated.

  • Step 4/7

    Once you’ve coated all of the tofu, place the tofu on to a baking tray lined with greaseproof paper. Pre heat your oven to 180 degrees C.

  • Step 5/7

    Next lightly colour the coated tofu in a dry non stick frying pan placed over a medium heat for around 2 minutes on each side. Once golden place the tofu back onto the baking tray and then into your preheated oven for 15 minutes.

  • Step 6/7

    • 3 tbsp Sriracha
    • 340 g egg free noodles
    • red onion
    • red chilli
    • 1 bag baby corn
    • 1 bag mangetout
    • 1 head bok choy
    • wok

    For the noodles, pre heat a wok over a medium heat. When the pan is hot add a little oil or water followed by the vegetables. Wok fry for 3-4 minutes. Add the cooked noodles followed by the soy & sriracha. Make sure everything is coated in the sauce before serving.

  • Step 7/7

    To serve, slice the tofu fillets on angle and serve them on a top of a bed of noodles.