Your Daily Dish: Creamy Peanut Noodles with Tofu

Creamy Peanut Noodles

Take a bigger bite out of life! Every day is a holiday with

There are so many ways to celebrate National Nut Day, but, since we know everyone is nutty busy, we’re cooking up these quick and easy Creamy Peanut Noodles with Tofu…not only is it customizable (free to swap out ingredients), but it’s also tossed in a lip-smacking, creamy peanut butter sauce.


1lb udon noodles
1(350g/12oz) package extra firm tofu
1 tbsp vegetable oil
2 cups shelled edamame, steamed and drained
1 red bell pepper, thinly sliced
1 medium carrot, peeled and coarsely grated
1 cup bean sprouts

Creamy Peanut Butter Sauce

½ cup smooth peanut butter
¼ cup soy sauce
¼ cup warm water
¼ cup chopped Italian flat leaf parsley
2 tbsp rice vinegar
1 tbsp fresh lime juice
1 tbsp honey
½ tsp lime zest
¼ tsp chili sauce, we like Sriracha


1/3 cup chopped roasted, salted peanuts
2 tbsp chopped Italian flat leaf parsley
Lime wedges


1) In a large pot of boiling salted water, cook udon noodles until tender. Drain and rinse under cold water. Drain again and set aside.

2) Cut tofu into 1-inch cubes lay on paper towels to absorb excess moisture. Heat vegetable oil in a medium skillet over medium-high heat. Sauté the tofu for 2-3 minutes on each side to lightly sear the outside set aside.

3) For the peanut sauce, combine the peanut butter, soy sauce, water, parsley, rice vinegar, lime juice, honey, lime zest and chili sauce in a blender until smooth.

4) In a large bowl, toss together udon noodles, tofu, peanut sauce, edamame, red pepper, carrots and bean sprouts. Mix to coat well. Garnish with chopped peanuts, parsley and lime wedges. Serve immediately.

Serves 6-8

For another recipe with a delicious peanut butter sauce, check out this Grilled Beef Satay.

Bite Me More

Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.