Noodles with Peanut Sauce and Baked Garlic Chili Tofu

A flavorful dish featuring noodles coated in creamy peanut sauce, paired with spicy baked garlic chili tofu, perfect for a quick and delicious meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 450

Ingredients Method Notes

Ingredients

Noodles and Tofu

200 g noodles (soba or udon) Choose your preferred type of noodle.
400 g firm tofu Press to remove excess moisture before marinating.

Peanut Sauce

3 tablespoons peanut butter Creamy or crunchy based on preference.
2 tablespoons soy sauce
2 tablespoons maple syrup or honey Maple syrup for a vegan option.
1 tablespoon rice vinegar
1-2 tablespoons chili paste or sauce (to taste) Adjust according to your heat preference.

Additional Ingredients

2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and pepper to taste salt and pepper For seasoning.
to garnish chopped green onions and cilantro Adds freshness and color.

Method

Preparation

Preheat the oven to 400°F (200°C) for baking the tofu.
Drain and press the firm tofu to remove excess water. Cut it into cubes.
In a bowl, mix minced garlic, chili paste, and vegetable oil. Toss the tofu cubes in this marinade.

Cooking

Spread marinated tofu cubes on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway.
Cook noodles according to package instructions. Drain and set aside.
In another bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, and enough water for desired consistency.
Combine the cooked noodles, baked tofu, and peanut sauce in a large bowl. Toss well.

Serving

Serve immediately and garnish with chopped green onions and cilantro.

Notes

For variations, feel free to add different vegetables or adjust the spice level of the chili paste. Store leftovers in an airtight container in the refrigerator for 3-4 days.