Creamy, savory, slightly sweet, and packed with flavor these Coconut Peanut Noodles are about to join your weekly rotation!
Noodle note to begin with – I used Thai wheat noodles from Trader Joe’s. They’re quick and easy and cook in the same pot. You can use rice noodles, wide, thin, flat… any options you prefer. You can choose a traditional spaghetti noodle or angle hair pasta if you want or even a protein option if you choose. Ramen and soba noodles would also work! Cook your noodles are directed on your box, if they need to be cooked separately, get those started right away along with the tofu.
Speaking of tofu, you have options here. Press it, sauce it, marinate it, or just cube it and air fry it plain, like me! Feeling fancy? Mix a little soy sauce, rice vinegar and tiny splash of sesame oil together to marinate the tofu and coat it with a little corn starch or flour to give it an extra crunchy layer.
One final note before we get down to it! The veggies. This recipe has bell pepper and bok choy. Feel free to sub them out, use what you have or what you prefer. Option to think about: broccoli, cauliflower, carrots, chopped zuchini or shredded cabbage. You could also add some shelled edamame for extra protein and yumminess!
Step by Step Instructions
Step 1 : Cook the Tofu
If you are choosing to press or marinate the tofu, do that now. Once you have the tofu prepped the way you, toss it in the air fryer for 15 minutes at 400 degrees or oven at 425 for 15 minutes.
Step 2: Prep the Veggies and Sauce
Start with your garlic and ginger, mince both. Slice the bell pepper and roughly chop the bok choy. Then mix all sauce ingredients together in a bowl – peanut butter, canned coconut milk, soy sauce, lime juice, maple syrup and warm water- until smooth and creamy.
Step 3: Saute
Begin with the bell peppers, adding a little oil, water or veggie broth so nothing sticks to the pan. Give them a minute, and this is when I added my noodles. Once bell peppers get soft, add in the garlic, ginger.
Step 4: Add Greens
Add in your bok choy, maybe adding in a little extra water to help them steam and begin to wilt.
Step 5: Combine Peanut Sauce, Noodles and Veggies
Stir in the sauce ensure everything is coated. Once the tofu is done add that right into the pan (noodles too if you haven’t added them yet!). Give everything a good stir ensuring everything is coated in the sauce. If the sauce gets too thick, just add a little more water to help dilute it.
Step 6: Garnish and Serve
Using tongs plate the dish and top with additional sriracha and cilantro. Enjoy these creamy coconut peanut noodles with tofu!
Coconut and Peanut Noodles with Tofu
Ingredients
Method
- Air-fry the Tofu: Air-fry plain, cubed tofu at 400°F for 12–15 minutes until crispy. (No seasoning needed since it gets tossed in that delicious sauce!)
- Prep: While the tofu cooks, mince the garlic and ginger, slice the bell peppers, roughly chop the bok choy, and whisk all sauce ingredients together until smooth.
- Sauté: Cook noodles if needed. In a skillet, sauté bell peppers until soft. Add your noodles to the pan along with the garlic and ginger, sautéing for 1 minute until fragrant.
- Greens: Stir in the baby bok choy for another minute, adding a splash of water if needed to help it steam.
- Combine & Sauce: Toss in the crispy air-fried tofu, pour over the peanut sauce, and mix well until everything is evenly coated and warmed through.
- Serve: Garnish with fresh cilantro, green onions, and crushed peanuts for that extra crunch!
Love this meal? Check out my Crispy Tofu with Peanut Sauce. Or the best taco Tuesday night these Lentil Tacos.
