The lemongrass automatically made me think “Thai”, so I started gathering up other ingredients that went along with that theme. Red Thai chilies, dry roasted peanuts, noodles, peanut butter, ginger, garlic, etc. Looking at what I had laid out on the counter I decided to go with a pasta dish with a sweet and spicy lemongrass-peanut sauce. This would have worked perfectly with chicken as well, but I had that screaming tofu, remember? (Or was it the lemongrass that was screaming? I don’t remember.) In any case, the tofu was begging to be used and so I had mercy on it and granted it its dying wish: To be used in a way that would pay homage to its being, reflect the beauty of its legacy. I did just that and made Thai Peanut Tofu Noodles.
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Thai Peanut Tofu Noodles
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful dish featuring tofu or chicken with a sweet and spicy lemongrass-peanut sauce, tossed with rice noodles and garnished with fresh herbs.
Ingredients
- 14 oz. (400 g) extra firm tofu, cut into 1/2 inch cubes (or 1 lb (450 g) chicken breast cut into cubes)
For the marinade
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sherry
- 1/2 tsp sesame oil
- ⅛ tsp black pepper
For the sauce
- 1 tbsp fresh minced garlic
- 1 tbsp fresh minced ginger
- 2 tsp lemongrass, minced
- 1 red Thai chile, seeds carefully discarded (if you like really spicy, leave in some of the seeds), diced
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) creamy natural and unsweetened peanut butter
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) freshly squeezed lime juice
- 2 tsp sesame oil
- 1 1/2 tsp brown sugar
- ⅓ cup (80 ml) vegetable or chicken stock
- ⅓ cup (45 g) dry roasted peanuts
- 1/4 cup (60 ml) green onions, sliced
- 1/4 cup (60 ml) carrots, julienned
- 8 oz (225 g) uncooked udon, Chinese egg noodles, or spaghetti, cooked al dente according to package directions.
Instructions
- Combine the marinade ingredients: 2 tbsp soy sauce, 1 tbsp sherry, 1/2 tsp sesame oil, and 1/4 tsp black pepper. Pour over the tofu cubes in a medium bowl. Let marinate for at least 20 minutes. If using chicken, follow the same marinating procedure.
- Preheat the oven to 400°F (200°C). Spread the marinated tofu on a baking sheet and bake for 25-30 minutes, turning halfway through, until golden and slightly crispy.
- Cook the rice noodles according to package instructions. Drain and set aside.
- Heat 1 tbsp vegetable oil in a large pan over medium heat. Add the lemongrass, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
- Stir in the peanut butter, 1 tbsp soy sauce, lime juice, honey, and red Thai chilies. Cook for another 2-3 minutes until the sauce is smooth and well combined.
- Add the cooked noodles to the pan and toss to coat them in the sauce. Add the baked tofu and gently mix.
- Serve the noodles topped with chopped peanuts, sliced green onions, and fresh cilantro.
Notes
- For a spicier dish, increase the amount of red Thai chilies.
- This dish can also be made with chicken instead of tofu.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- Garnish with extra cilantro and peanuts for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 20
- Carbohydrates: 50
- Fiber: 4
- Protein: 18
- Cholesterol: 0
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Frequently Asked Questions
Can I use chicken instead of tofu in this recipe?
Yes — the ingredient list offers 1 lb (450 g) chicken breast cut into cubes as a direct alternative to the 14 oz (400 g) extra-firm tofu. The article also notes the dish would have worked perfectly with chicken. Follow the same marinade and oven-baking procedure at 400°F (200°C) for 25-30 minutes.
Why does the tofu need to marinate for 20 minutes before baking?
The marinade (2 tbsp soy sauce, 1 tbsp sherry, ½ tsp sesame oil, ? tsp black pepper) seasons the tofu before it goes into the oven, where it bakes at 400°F (200°C) for 25-30 minutes until golden and slightly crispy. Without the marinating step the tofu would be bland. 
What type of noodles work best here?
The recipe gives three equally valid options: udon, Chinese egg noodles, or spaghetti, all cooked al dente per package directions. Noodle choice is flexible — the dish was born from whatever was on hand.
How do I store and reheat leftovers?
The notes say to store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave.
