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twirling Thai Peanut Noodles with Golden Tofu
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4.5 from 2 votes

Thai Peanut Noodles with Golden Tofu

Tender brown rice noodles, crisped tofu bites, crunchy red bell pepper, and green onions, all bathed in a bursting-with-flavor sauce bursting-with-flavor peanut sauce with ginger, garlic, soy sauce, lime juice, and spicy Thai red chili paste. Makes 4 to 6 servings. 
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: Gluten-free, Vegan
Keyword: cilantro, ginger, tofu, rice noodles, peanuts,
Servings: 5 servings.
Calories: 320kcal


  • 6 ounces brown rice Pad Thai noodles (I used Annie Chun’s)
  • 12 to 14 ounces extra firm or firm organic tofu
  • 1 tablespoon avocado, grapeseed, or coconut oil
  • 1 large bunch green onions (white and green parts), cut into ½-inch pieces on the bias
  • 1 red bell pepper, cored, seeded, and very thinly sliced lengthwise
  • 1/3 cup vegetable broth
  • 1/3 cup peanut butter, chunky or creamy
  • 2 tablespoons gluten free tamari soy sauce
  • 2 teaspoons fresh lime juice
  • 1 ½ to 2 teaspoons red curry paste, depending on how hot you like it
  • 1 clove garlic minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon sea salt to taste
  • Freshly ground black pepper
  • 3 tablespoons packed cilantro leaves
  • 3 tablespoons chopped peanuts, raw or lightly roasted


  • Drain the tofu, cut lengthwise into 4 slabs, and set on a clean tea towel or paper towels to soak up excess moisture. If using firm tofu, you may want to cover with the towel and put a weight on top for a few minutes. Cut into ¾-inch cubes.
  • Heat the oil in a large, (non-stick is nice) skillet over medium-high heat. When the oil begins to shimmer, add the tofu and let cook, without stirring, until the bottoms of the cubes are golden, 8 to 10 minutes. Turn the pieces to another side and push them to the sides of the pan.
  • If the middle of the pan seems dry, add in a teaspoon more of oil. Add the green onions and cook for 6 to 8 minutes, stirring just the onions, until they are blistered and charred in places and the tofu is golden on a couple of sides. Remove from the heat and stir in the red pepper. Set aside.
  • Meanwhile, heat the vegetable broth, peanut butter, soy sauce, lime juice, curry paste, garlic, ginger, salt, and about 10 grinds black pepper in a medium saucepan over low heat. Whisk until smooth and heated through, about 5 minutes.
  • Bring a pot of water to a boil. Add the noodles and remove from the heat. Let the noodles soak in the hot water until they are just tender to your tongue, 5 to 10 minutes. (If they soak too long they become gummy and break apart.) Drain, saving some of the soaking liquid.
  • Whisk ½ to ¾ cup of noodle-soaking water into the sauce, to thin the sauce to the consistency of light cream. Taste, adding more salt if you think it’s needed.
  • Toss with the tofu, green onions, red pepper, and half of the cilantro. Transfer to a serving bowl, or divide among individual bowls. Sprinkle with the remaining cilantro and chopped peanuts. Serve immediately.


For broth, I diluted ½ teaspoon Rapunzel vegetable broth powder in ⅓ cup water.


Calories: 320kcal | Carbohydrates: 38g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Sodium: 808mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1079IU | Vitamin C: 32mg | Calcium: 43mg | Iron: 2mg