Teriyaki Tofu Peanut Noodles (Printable Version)
Crispy tofu, rice noodles, and fresh veggies in tangy teriyaki and creamy peanut sauces. Fast, flavorful, and satisfying.
# Ingredients:
→ Noodles and Base
01 -
225 g rice noodles
→ Tofu
02 -
2 tablespoons avocado oil
03 -
450 g super firm tofu, drained and cubed
04 -
80 ml teriyaki sauce
→ Vegetables and Greens
05 -
1 head romaine lettuce, chopped
06 -
1/4 head purple cabbage, shredded
07 -
2 carrots, peeled and cut into matchsticks
08 -
3 green onions, diced
09 -
1 bunch cilantro, chopped
10 -
1 serrano pepper, sliced (optional)
→ Sauce
11 -
Peanut sauce, to drizzle
# Steps:
01 -
Cook rice noodles according to package directions. Drain and rinse thoroughly with cold water to stop cooking.
02 -
While noodles cook, assemble peanut sauce if not pre-made and dice all vegetables as described.
03 -
Heat oil in a skillet over medium heat. Add cubed tofu and sear until golden on two sides. Add teriyaki sauce and toss until tofu absorbs the sauce and caramelizes.
04 -
Divide noodles, vegetables, and tofu among bowls. Drizzle each with prepared peanut sauce before serving.
# Notes:
01 -
For best texture, use super firm tofu that does not require pressing. If substituting with firm or extra firm tofu, press thoroughly to remove excess moisture before cubing.
02 -
Vermicelli rice noodles are recommended, but any rice noodle variety will suffice. Adjust cooking time as needed for thickness.