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.
PrintThai 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. extra firm tofu, cut into 1/2 inch cubes (or 1 lb chicken breast cut into cubes)
For the marinade
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- 1/2 teaspoon sesame oil
- ⅛ teaspoon black pepper
For the sauce
- 1 tablespoon fresh minced garlic
- 1 tablespoons fresh minced ginger
- 2 teaspoons lemongrass, minced
- 1 red Thai chile, seeds carefully discarded (if you like really spicy, leave in some of the seeds), diced
- 1/4 cup soy sauce
- 1/4 cup creamy natural and unsweetened peanut butter
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons sesame oil
- 1 1/2 teaspoons brown sugar
- ⅓ cup vegetable or chicken stock
- ⅓ cup dry roasted peanuts
- 1/4 cup green onions, sliced
- 1/4 cup carrots, julienned
- 8 oz uncooked udon, Chinese egg noodles, or spaghetti, cooked al dente according to package directions.
Instructions
- Combine the marinade ingredients: 2 tablespoons soy sauce, 1 tablespoon sherry, ½ teaspoon sesame oil, and ¼ teaspoon 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 tablespoon 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 tablespoon 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
