Dinner
Crispy Tofu and Rice Noodles with Coconut Peanut Sauce
Skillet-crisped tofu and Chinese broccoli join wide rice noodles in a spicy coconut, peanut and lime sauce.
- Yield
- 4 servings
- Cuisine
- Thai-inspired
Serving ideas
Top with peanuts, cilantro and scallions if desired.
Ingredients
See the ingredient checklist
- 14 oz extra-firm tofu, drained and cut into 1-inch cubes
- 14 oz dried wide rice noodles
- 1/2 cup canned full-fat coconut milk
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1 clove garlic, grated
- 2 tbsp sriracha, plus more to taste
- 1 tbsp packed light brown sugar, plus more to taste
- 1/4 cup water, plus more as needed
- 2 tsp finely grated lime zest
- 2 tbsp lime juice, plus more to taste
- 3 tbsp peanut or vegetable oil, divided
- 1 1/2 tsp kosher salt, divided
- 1/4 cup cornstarch
- 8 oz Chinese broccoli or Broccolini, cut into 2-inch pieces
- chopped peanuts, cilantro leaves and sliced scallions, optional
Before you cook
Dry tofu well before coating it with cornstarch.
How to make Crispy Tofu and Rice Noodles with Coconut Peanut Sauce
Press the tofu between towels under a heavy pan for 30 to 45 minutes. Cook the noodles according to the package, then rinse under cold water and drain.
Whisk coconut milk, peanut butter, soy sauce, garlic, sriracha, sugar and water. Add lime zest and juice.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Toss the tofu with 1 teaspoon salt and cornstarch. Brown on most sides for 10 to 12 minutes and transfer to a plate.
Add the broccoli to the skillet with 1/2 teaspoon salt. Cover and cook 3 minutes, then uncover and stir another 2 minutes until tender. Transfer to the plate with the tofu.
Heat the remaining oil over medium and spread the noodles in the skillet. Cover for 2 minutes. Add sauce and simmer about 1 minute. Stir in tofu and broccoli, adjust the seasoning and loosen with water as needed.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Crispy Tofu and Rice Noodles with Coconut Peanut Sauce
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Ingredients
- 14 oz extra-firm tofu, drained and cut into 1-inch cubes
- 14 oz dried wide rice noodles
- ½ cup canned full-fat coconut milk
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 1 clove garlic, grated
2 tbsp sriracha plus more to taste- 1 tbsp packed light brown sugar plus more to taste
- ¼ cup water plus more as needed
- 2 tsp finely grated lime zest
- 2 tbsp lime juice plus more to taste
- 3 tbsp peanut or vegetable oil, divided
- 1 ½ tsp kosher salt, divided
- ¼ cup cornstarch
- 8 oz Chinese broccoli or Broccolini, cut into 2-inch pieces
- chopped peanuts, cilantro leaves and sliced scallions optional
Instructions
- Press the tofu between towels under a heavy pan for 30 to 45 minutes. Cook the noodles according to the package, then rinse under cold water and drain.
- Whisk coconut milk, peanut butter, soy sauce, garlic, sriracha, sugar and water. Add lime zest and juice.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Toss the tofu with 1 teaspoon salt and cornstarch. Brown on most sides for 10 to 12 minutes and transfer to a plate.
- Add the broccoli to the skillet with 1/2 teaspoon salt. Cover and cook 3 minutes, then uncover and stir another 2 minutes until tender. Transfer to the plate with the tofu.
- Heat the remaining oil over medium and spread the noodles in the skillet. Cover for 2 minutes. Add sauce and simmer about 1 minute. Stir in tofu and broccoli, adjust the seasoning and loosen with water as needed.
Notes
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