Peanut Butter Tofu Noodles

Want a quick and easy dinner that you can also reheat for lunch the following day? Don’t worry – I gotchu. Not only will your taste buds be very happy, but it is packed full of veggies! You can really play around with this recipe; carrots, broccoli, green, yellow and orange peppers will also work well.

Serves: 2


  • 250g block of tofu, pressed and chopped into pieces
  • 1.5 tbsp peanut butter
  • 2 tbsp light soy sauce (can sub for dark/tamari)
  • 2 tbsp sesame oil
  • 1 tbsp mirin (optional)
  • 1 tbsp hot sauce (can use sweet chilli if you’re not a fan of spice!)
  • 1 tsp chopped garlic
  • 1 tsp maple syrup/liquid sweetner
  • 170g rice noodles
  • 1 red pepper, sliced
  • 5 spring onions, sliced
  • 130g cabbage, shredded
  • 2 chillis, sliced
  • 1 tbsp dark soy sauce
  • 1/2 lime, juiced
  • Optional: sesame seeds and corriander to garnish


  1. Place tofu on a lined baking tray and bake for 20 minutes
  2. In the meantime, combine peanut butter, light soy sauce, sesame oil, mirin, hot sauce, garlic and maple syrup in a small bowl and set aside
  3. Cook noodles according to packet instructions, drain and set aside
  4. Once tofu is cooked, remove from oven and place in a frying pan over a medium heat with half of the sauce mixture. Stir for one minute until coated then add the red pepper, spring onions, cabbage and chilli. Cook for 5 minutes or until the vegetables begin to soften
  5. Add noodles to the pan along with the remaining sauce and stir through. Finish by adding the dark soy sauce to the pan
  6. Transfer to a plate and squeeze over 1/4 of a lime. Top with sesame seeds and corriander and enjoy!

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