Crispy Tofu Peanut Noodles

Ingredients

• 14 oz firm tofu(paid link)
• ¼ cup cornstarch(paid link)
• 4 tbsp vegetable oil(paid link)
• 8 oz spaghetti(paid link)
• ½ cup peanut butter(paid link)
• ¼ cup soy sauce(paid link)
• 2 tbsp rice vinegar(paid link)
• 1 tbsp sesame oil(paid link)
• 1 tbsp honey(paid link)
• 2 cloves garlic(paid link)
• 1 inch ginger(paid link)
• ¼ tsp red pepper flakes(paid link)
• 2 stalks scallions(paid link)
• ¼ cup cilantro(paid link)
• ¼ cup water(paid link)

Instructions

1. 1

   Press the firm tofu to remove excess water. Cut the tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with cornstarch until evenly coated.

2. 2

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove tofu from the skillet and set aside.

   5 min

3. 3

   Cook spaghetti according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.

4. 4

   While the pasta is cooking, prepare the peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, red pepper flakes, and 1/4 cup of water. Whisk until smooth.

5. 5

   Add the drained spaghetti back to the pot. Pour the peanut sauce over the pasta. Toss to combine, adding a little reserved pasta water if needed to reach desired consistency.

6. 6

   Add the crispy tofu to the noodles and toss gently to combine.

7. 7

   Serve immediately, garnished with chopped scallions and cilantro.

Perfect With