Easy Peanut Noodle Stir-Fry
Easy, creamy peanut noodles with stir fried vegetables and optional pan seared tofu. Perfect for a weeknight meal. Recipe by The Friendly Feast
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Dish
Cuisine Asian
Pasta/Veggies
- 8 oz spaghetti noodles
- 2-3 cups broccoli florets
- 1 cup shredded carrots
Tofu
- 1 12 oz container super firm tofu , quartered and thinly sliced
- 1/2 T sesame oil
- 1 T coconut oil
- 2 Tbs low sodium soy sauce
- 1 tsp agave nectar or maple syrup
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
Sauce
- 1/4 cup creamy natural peanut butter (no sugar added)
- 3 Tbs low sodium soy sauce
- 1 Tbs sesame oil
- 1 Tbs coconut oil
- 1/4 cup water
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
optional herbs
- chopped spring onions
- chopped cilantro
Cook pasta in a large pot according to package directions. When there are 3 minutes left in the cooking process add vegetables to the pot. Drain and set aside.
Combine sauce ingredients in blender and set aside.
For the tofu:: While pasta is cooking, stir soy sauce, agave nectar, and spices together in a bowl. Heat oils in sauce pan over medium high heat and add tofu slices. Cook 4 minutes and then splash with soy sauce mixture. Turn and sear another 4 minutes. Set aside.
Add pasta and veggies to the pan with most of the sauce and cook over medium heat for 3 minutes until heated through. Split portions into bowls and top with tofu slices and drizzle with more sauce. Sprinkle chopped spring onions and/or cilantro if desired.
If desired, tofu may be marinated in the soy sauce and powders overnight in a Tupperware or baggy. Cook as instructed, splashing the marinade over the searing slices as they cook to get a browned, caramelized effect.
If you prefer a sweeter peanut sauce, you may add a tablespoon of agave nectar to the sauce when blending. Taste and adjust.