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Easy One-Pot Thai Peanut Noodles Recipe with Crispy Tofu and Lime Slaw

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A quick, flavorful one-pot Thai peanut noodle dish featuring crispy tofu and a refreshing lime slaw, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 8 oz (225 g) rice noodles (thin vermicelli style preferred)
  • ⅓ cup (80 ml) natural peanut butter (smooth or crunchy)
  • ¼ cup (60 ml) low-sodium soy sauce or tamari for gluten-free
  • 2 tbsp (30 ml) maple syrup or honey
  • 1 tbsp (15 g) fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tbsp (30 ml) rice vinegar
  • 2 cups (475 ml) vegetable broth or water
  • 1 tsp (5 ml) sriracha or chili garlic sauce (optional)
  • 14 oz (400 g) extra-firm tofu, pressed and cubed
  • 2 tbsp (16 g) cornstarch or arrowroot powder
  • 1 tbsp (15 ml) sesame oil
  • Salt and pepper to taste
  • 2 cups (150 g) green cabbage, thinly sliced
  • 1 medium carrot, julienned
  • 2 tbsp (30 ml) fresh lime juice
  • 1 tsp (5 ml) honey or agave
  • 2 tbsp (8 g) fresh cilantro, chopped (optional)
  • Pinch of salt

Instructions

  1. Press the extra-firm tofu by wrapping it in a clean kitchen towel and placing a heavy pan or book on top for at least 15 minutes to remove excess moisture. Then cut into 1-inch cubes.
  2. Toss tofu cubes gently in cornstarch until evenly coated.
  3. Heat sesame oil in a large nonstick skillet over medium heat. Add tofu cubes in a single layer and cook 3-4 minutes per side until golden and crispy. Remove and set aside.
  4. In the same skillet, combine peanut butter, soy sauce, maple syrup, grated ginger, minced garlic, rice vinegar, and vegetable broth. Stir to form a smooth sauce and bring to a simmer over medium heat.
  5. Break rice noodles in half if needed and add to the sauce, ensuring they are submerged. Cover and cook 5-7 minutes, stirring occasionally, until noodles are tender and have absorbed most of the sauce. Add more broth or water if needed.
  6. Fold in crispy tofu cubes gently. Adjust seasoning with salt, pepper, or extra soy sauce. Stir in sriracha or chili garlic sauce if desired.
  7. While noodles cook, toss cabbage, carrot, lime juice, honey, cilantro, and a pinch of salt in a medium bowl. Let sit for 5 minutes to soften slightly.
  8. Serve peanut noodles topped generously with lime slaw.

Notes

Press tofu for at least 15 minutes to ensure crispiness. Use a nonstick pan and avoid stirring tofu too often to get a golden crust. Break noodles in half for even cooking. Let lime slaw rest to soften but keep crunch. Adjust seasoning and spice level to taste. Store lime slaw separately to maintain crispness. Reheat noodles gently with a splash of broth or water.

Nutrition

Keywords: Thai peanut noodles, crispy tofu, lime slaw, one-pot recipe, quick dinner, plant-based, gluten-free option, weeknight meal

Find it online: https://twinkletaste.com/easy-one-pot-thai-peanut-noodles-recipe-with-crispy-tofu-and-lime-slaw/