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Coconut and Peanut Noodles with Tofu

A vibrant, well balanced plant-based meal combining air-fried tofu, fresh vegetables, and wheat noodles, all tossed in a rich, creamy coconut-peanut-sriracha sauce. It balances crisp textures with savory, nutty, and slightly spicy flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method

Ingredients
  

Sauce
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup coconut milk
  • 1/4 cup warm water
  • 1 tbsp or more Sriracha
  • 1 tbsp maple syrup
  • Juice of 1 lime
Stir-Fry
  • Your favorite noodles I used Trader Joe’s Thai Wheat Noodles!
  • 1 block extra-firm tofu cubed
  • 2 cloves garlic minced
  • 2 in. fresh ginger minced
  • 1 red bell pepper sliced
  • 2 heads baby bok choy roughly chopped — or sub broccoli/carrots!

Method
 

  1. 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!)
  2. 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.
  3. 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.
  4. Greens: Stir in the baby bok choy for another minute, adding a splash of water if needed to help it steam.
  5. 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.
  6. Serve: Garnish with fresh cilantro, green onions, and crushed peanuts for that extra crunch!