SlurpWorthy Tofu Peanut Curry Noodles with Bok Choy Boost

Recipe Introduction

Fancy something quick, easy, and totally delicious? These Tofu & Curry Peanut Noodles are exactly what you need. Honestly, this recipe is one of my go-tos.

Quick Hook: Say Hello to Curry Noodles With Tofu !

Craving something savoury and comforting? These Tofu & Curry Peanut Noodles are the answer. Imagine perfectly cooked noodles coated in a creamy, Peanut Butter Savory sauce with a kick of curry and crispy tofu.

Sound good?

Brief Overview: Asian-Inspired Goodness

This dish is inspired by Asian cuisine, think Pad Thai meets a cheeky Curry Noodles With Tofu . It's super easy to make.

You'll need about 35 minutes from start to finish. This recipe makes 4 servings. Perfect for a family dinner or meal prep.

Main Benefits: Nourishing Vegan Meals and More!

These noodles are packed with goodness. Tofu provides protein, and veggies add essential nutrients, making it a super Nourishing Vegan Meals .

It's perfect for a quick Quick Weeknight Dinner Noodles . What makes this recipe special? The flavour! The combination of peanut butter, curry, and sriracha is simply irresistible.

Seriously, it's like a hug in a bowl. It's also super versatile.

Ready to grab your ingredients?

You know, I remember once I was super short on time, but needed to cook something great and fast - and then this recipe really saved my night!

SlurpWorthy Tofu Peanut Curry Noodles with Bok Choy Boost Recipe Card

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Preparation time:20 Mins

Cooking time:15 Mins

Servings:4 servings

Ingredients:

• 1 (14 ounce / 400g) package extra-firm tofu, pressed and cubed
• 2 tablespoons / 30ml vegetable oil
• 1 tablespoon / 15ml soy sauce (low sodium)
• 1 teaspoon / 5g cornstarch (or tapioca starch)
• 1 pound / 450g dried egg noodles (or other noodles of your choice - rice noodles work great!)
• 1 tablespoon / 15ml vegetable oil
• 2 cloves garlic, minced
• 1 inch / 2.5cm ginger, minced
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned or thinly sliced
• 1 head bok choy, chopped
• 1/2 cup / 120ml creamy peanut butter
• 1/4 cup / 60ml soy sauce (low sodium)
• 1/4 cup / 60ml rice vinegar
• 2 tablespoons / 30ml honey (or maple syrup for vegan)
• 1 tablespoon / 15ml sesame oil
• 1 tablespoon / 15ml curry powder (mild or medium, depending on preference)
• 1 tablespoon / 15ml sriracha (or other chili sauce, adjust to taste)
• 1/4 cup / 60ml hot water (or more, to thin sauce)
• Chopped peanuts (optional)
• Sesame seeds (optional)
• Green onions, sliced (optional)

Instructions:

• Press the tofu to remove excess water. This helps it crisp up nicely.
• Cube the tofu and toss with vegetable oil, soy sauce, and cornstarch.
• Heat vegetable oil in a large skillet or wok. Add the tofu and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.
• Cook the noodles according to package directions. Drain and rinse with cold water to prevent sticking.
• In the same skillet, heat the remaining vegetable oil. Add the garlic and ginger and sauté until fragrant.
• Add the bell pepper and carrots and cook until slightly softened. Then, add the bok choy and cook until wilted.
• In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, curry powder, sriracha, and hot water. Add more water if needed to achieve desired consistency.
• Add the cooked noodles, tofu, and peanut curry sauce to the skillet with the vegetables. Toss to coat everything evenly.
• Serve immediately, garnished with chopped peanuts, sesame seeds, and green onions, if desired.

Nutrition Facts

Calories:550-650

Fat:30-35g

Fiber:50-60g

Recipe Info

Category:Main Course

Cuisine:Asian-Fusion

Let's Talk Tofu & Curry Peanut Noodles

So, you want to make some killer Tofu & Curry Peanut Noodles ? Great choice! This dish is seriously addictive.

I mean, who can resist creamy vegan noodles ? Before we dive in, let's gather our bits and bobs. This Tofu Peanut Noodles Recipe is easier than you think.

Trust me! These ingredients will make a huge difference!.

The A-List: Ingredients You'll Need

Here's what we're working with. Precise measurements are key, yeah?

• Tofu Time

  • Extra-firm tofu: 1 (14 ounce / 400g) package. Get the good stuff, okay? Press it well !
  • Vegetable oil: 2 tablespoons / 30ml . For that golden crisp.
  • Low sodium soy sauce: 1 tablespoon / 15ml . Keeps the salt in check.
  • Cornstarch: 1 teaspoon / 5g . Our secret weapon for crispy tofu .

• Noodle Nirvana

  • Dried egg noodles: 1 pound / 450g . Or whatever Asian inspired noodles float your boat!

• Veggie Vibes

  • Vegetable oil: 1 tablespoon / 15ml .
  • Garlic: 2 cloves , minced. Don't skimp!
  • Ginger: 1 inch / 2.5cm , minced. Fresh is best!.
  • Red bell pepper: 1 , thinly sliced. Adds a nice sweetness.
  • Carrots: 2 , julienned or sliced. Bok Choy Noodle Stir-Fry needs the right veggies.
  • Bok choy: 1 head , chopped.

• Peanut Curry Sauce Power

  • Creamy peanut butter: 1/2 cup / 120ml . Peanut Butter Savory ? Absolutely!
  • Low sodium soy sauce: 1/4 cup / 60ml .
  • Rice vinegar: 1/4 cup / 60ml . Adds that zing .
  • Honey: 2 tablespoons / 30ml . Maple syrup for our Nourishing Vegan Meals peeps!
  • Sesame oil: 1 tablespoon / 15ml . Nutty goodness!
  • Curry powder: 1 tablespoon / 15ml . Mild or medium, you choose! This is Vegan Curry Noodles at its finest.
  • Sriracha: 1 tablespoon / 15ml . Or more, if you're brave! Hello, Spicy Peanut Tofu Noodles !
  • Hot water: 1/4 cup / 60ml . Or more, to thin it out.

• Garnish Glory (Optional)

  • Chopped peanuts
  • Sesame seeds
  • Green onions, sliced

Spice It Up!

Okay, so curry powder is the star here. Don't be afraid to experiment! Turmeric, cumin, and coriander are your mates.

A little ginger and garlic, as noted above, is also essential for that Asian inspired noodles flavor. Lime juice can brighten it up.

If you have no Sriracha, any chili oil will do the trick.

Gear Up: Equipment You'll Need

Right, less is more, innit?

• Large skillet or wok. Essential.
• Large pot. For the noodles, duh.
• Small bowl. Sauce time!
• Tofu press. Or some heavy books. Honestly, this works!

These Quick Weeknight Dinner Noodles are about to be your new fave. Happy cooking!

Let's Get Cooking: Tofu & Curry Peanut Noodles That'll Rock Your World

Honestly, I was craving something super tasty last week. You know, one of those Quick Weeknight Dinner Noodles that just hits the spot.

I was staring into my fridge, and BAM! Inspiration struck! I decided to create these totally awesome Tofu & Curry Peanut Noodles .

Imagine your favourite Creamy Vegan Noodles but with a bit more "oomph". That's what we're making today, friends.

Prep Like a Pro: Mise en Place for Success

First things first, let's get organized. We call this mise en place in chef world. Dice your red bell pepper, julienne your carrots, and chop that lovely bok choy.

Press your Tofu to get rid of the excess water. Seriously, this is crucial for getting it crispy. Set out the ingredients for the peanut curry sauce – peanut butter , soy sauce, rice vinegar, honey (or maple syrup for Nourishing Vegan Meals !), sesame oil, curry powder, and sriracha.

Minced garlic and ginger, set those aside too. This prep work is key. It will turn what is normally a 30 minutes process into a very Quick Weeknight Dinner Noodles ready in 35 minutes .

Step-by-Step: Noodle Nirvana

Here's the simple magic:

1. Press the Tofu: Get as much liquid out as you can. Seriously.
2. Crispy Tofu Time: Cube it and toss it with oil, soy sauce, and cornstarch. Fry until golden and crispy.
3. Noodle Duty: Cook your noodles until al dente . Nobody likes mushy noodles.
4. Aromatic Awesomeness: Sauté minced garlic and ginger in oil. That smell? Divine.
5. Veggie Power: Add your bell pepper and carrots, and cook until slightly softened. Add the Bok Choy Noodle Stir-Fry to round the dish with a final crisp and cook until wilted.
6. Sauce Boss: Whisk together all those peanut curry sauce ingredients. Taste and adjust!
7. Noodle Party: Toss everything together in the pan. Noodles, Tofu Peanut Noodles Recipe , veggies, and that glorious Peanut Butter Savory sauce.

Pro Tips: Level Up Your Noodles

Want to make your Spicy Peanut Tofu Noodles even better? Here's the inside scoop. Don't overcrowd the pan when cooking the tofu.

It will steam instead of crisping. This is probably the most common mistake I see. For that extra kick, add a splash of lime juice to the sauce at the end.

And if you're making this ahead, keep the sauce separate until serving to prevent soggy noodles. You should have now perfect Tofu & Curry Peanut Noodles .

These Vegan Curry Noodles are more than just food; they are an adventure in taste. I will cook you up some Asian Inspired Noodles and let me know how yours turned out!

Right then, let's dive into the nitty-gritty of these utterly delicious Tofu & Curry Peanut Noodles . Honestly, I'm practically drooling just thinking about them.

I had a go at the recipe last week, and let me tell you, the family went mad for it.

Everyone wanted seconds, maybe thirds... Alright, let's get into all the little bits that'll make your experience smoother!

Recipe Notes: Make These Curry Noodles Unforgettable

Serving Suggestions: Plating Like a Pro

Alright, so you've got this incredible plate of Curry Noodles With Tofu . Now what? First, presentation is key, yeah? A sprinkle of chopped peanuts and sesame seeds adds a nice crunch.

For the extra je ne sais quoi , try arranging a few extra slices of that golden tofu on top.

And because we're all about balance, a refreshing side salad of sliced cucumbers in rice vinegar works wonders. To drink? A cold glass of sparkling water or a light Asian beer chefs kiss .

Storage Tips: No Food Waste Here!

Listen, even though these Tofu & Curry Peanut Noodles are addictive, sometimes you have leftovers. Simply pop them into an airtight container and they'll be good in the fridge for up to three days.

Don't leave them out on the counter, alright? I wouldn't risk it! Freezing isn't the best option, as the noodles can get a bit mushy, but if you must , store them in a freezer-safe container for up to a month.

Reheating? A quick zap in the microwave or a gentle pan-fry will do the trick. Just add a splash of water if they seem dry.

Variations: Keep it Interesting

Feeling adventurous? Let's mix things up. For a fiery kick, amp up the heat with extra sriracha. Vegan? Swap honey for maple syrup – easy peasy.

I once tried adding some grilled pineapple chunks, and you know what? It was flipping amazing! For protein, you can sub that crispy tofu with cooked chicken or shrimp if you're feeling like it.

Feel free to change it up! The possibilities are honestly endless with these Vegan Curry Noodles

Nutrition Basics: Feel-Good Food

Okay, quick peek at the good stuff. Each serving gives you around 550-650 calories. It’s also packed with 25-30 grams of plant-based protein from the tofu and peanut butter – fuel for your muscles, mate! The peanut butter is also a source of healthy fats that are great.

Plus, you get those lovely vitamins from the bok choy and carrots.

So there you have it. A dish that's so yummy and so easy to customize. Get in the kitchen and get cooking! These Tofu Peanut Noodles Recipe will be the new star of the week.

You got this!