Spicy Sriracha Peanut Noodles with Cornmeal Battered Fried Tofu are a bowl of comforting YUM. They’re tasty hot or cold – freshly made, or pulled from the refrigerator for a quick breakfast the next day. They are both vegetarian and vegan, but even carnivores will want to dive into a big bowl of these!
One of those weeks, you know?
Y’all it’s busy at our house. Not as busy as when I was working in an office. Man that was the pits. Leave the house before the sun rises and come back after it sets. That was one thing before I had my baby.
But now? No way. I want to see my baby during his waking hours. I want to make dinner for my family. I want to be able to eat dinner with my family. And breakfast too.
I’m busy in different way now, and for the most part I love our new schedule.
But this past week my mom has had pneumonia, which means less babysitting time, and there couldn’t have been a worse time for it because oh yeah, all my students are handing in their first papers, and getting that first panic about GRADES.
The bloom of the new school year has worn off, and they are realizing now that this is work, and a lot of work.
I can see the tired in their eyes, and I feel for them.
I feel it too.
Still, though, I love it. I love the classroom discussions we have, and I love figuring out different ways to get them to really interact with the material.
But after getting soaked walking through an epic thunderstorm last week, I knew it was time to bust out something quick, easy, and SATISFYING for dinner.
Enter Peanut Noodles, aka Weeknight Comfort
In our house, when one of us is feeling down, I frequently opt for something a little spicy for the dinner table. There’s something about heat that is so invigorating!
And these peanut noodles are so yummy. It’s seriously one of my top comfort food dishes. I love dishes that can be ready in minutes. These noodles are mix the sauce, heat the noodles, serve. Yummy in my tummy in less than 20.
These noodles can have different crunchy veg added. I’ve used carrots frequently, but you might also consider radish or cucumber, or any crunchy veg that you can slice thinly or shred.
Don’t overdo it though – the peanut sauce is the star.
Don’t like spicy?
That’s ok. Just omit the sriracha. Easy peasy.
Want MORE Spice?
That’s ok too. Just add a bit more sriracha, and maybe a bit more red pepper. Taste as you go, but remember, if you plan on eating leftover noodles the next day, they will get spicier overnight.
Do I Have to Fry the Tofu?
Nope. You can steam it, saute it, or even omit it. I’ve also made these peanut noodles with a bit of scrambled egg added in, a la Pad Thai, or even with a poached egg on top for breakfast. They are so versatile!
What Kind of Noodles Should I Use?
Soba noodles are probably preferred, but I used quick cooking noodles in this round. These noodles were delicious, and could be made in the microwave if you wanted. However, in a pinch, even spaghetti noodles would work.
I recommend trying different noodles with this recipe and figuring out which ones you and your family like best.
Is there a Particular Kind of Cornmeal I Should Use?
Theoretically any would work. I am hugely partial to White Lily cornmeal though. Mostly because I think it’s lighter and easier to work with.
Also – if you can’t find sriracha locally, you can buy it online here.
Are these authentic?
Oh boy that’s a loaded question.
To answer, I would refer you to this article. I don’t consider these authentic Asian noodles. Not by any means. I do, however, consider them delicious, and something of an homage, much like that article says.
I’ve tailored these to what works for my family, and I hope they may work for you too.
What’s your Favorite Weeknight Comfort Food?
Let me know in the comments! I’m always interested in what YOU are eating. And remember – if there’s a recipe you’re interested in seeing on the blog, let me know! I take requests 😉
Spicy Sriracha Peanut Noodles with Cornmeal Battered Fried Tofu
- 1/2 Cup Creamy Peanut Butter
- 2 Tablespoons Sesame Oil
- 1/4 Cup Soy Sauce
- 2 Cloves Garlic, Minced
- 2 Teaspoons Sriracha Optional - use more or less to taste
- 1 Teaspoon Crushed Red Pepper
- 1/4 Cup Warm Water
- 1 8 Ounce Package Firm Tofu Drained, and Sliced into 1 inch cubes
- 1 Cup White Lily Buttermilk Cornmeal May substitute a different cornmeal
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- vegetable oil Use enough vegetable oil to fry tofu
- 8 Ounces Noodles (see post above)
- 6 Whole Green onion, sliced thin
- Combine all ingredients except cornmeal, salt, and pepper in a bowl.
- Whisk to combine and set aside.
- Set a skillet on medium heat, and fill the bottom with enough oil to coat the bottom of the skillet.
- Place cornmeal, salt, and pepper in a bowl. Add tofu cubes and toss in the mixture until well coated.
- Place tofu cubes in skillet and fry until lightly golden brown on all sides.
- Prepare noodles according to package directions. If the need draining, drain them.
- Add noodles to peanut sauce and toss to coat.
- Divide into two bowls and top with cornmeal and green onions. Serve immediately, or place into a container and serve chilled the next day.
Save yourself time and stress in the kitchen with these amazing secret weapons.
I very rarely fix tofu because my husband eyes it suspiciously — usually when I cook with it, I use the silken tofu and just puree it into whatever we’re having — so he doesn’t know, LOL! This looks really delish to me — wonder if it would turn him around.
This is a delicious dish and the tofu look like little croutons, genius!
This looks delicious! I love how detailed your explanation is with all the advice. I am a noodle lover so I will try this recipe asap!
I totally hear you – today was one of those days for me, too, when I just did NOT have it in me to tackle making a “real” dinner. Maybe if I’d planned for something as simple and tasty as this, I’d have felt more up for it! 🙂 I love the flavors you have here, as well as the tips on cooking tofu – a growth area for me!
So delicious! I adore peanut noodles and love your addition of Sriracha and the crispy tofu, my kind of comfort food for sure! 🙂
Your tofu looks especially good and your flavours sound lovely together.
yummy, spicy peanut sauce with noodles is always a hit in our home. I rarely use tofu because my husband refuses to eat it but I do fix it for myself and I love how it picks up all the flavors that are in the dish. This looks great.
I hear you! I’ve had those busy weeks where I just can’t take a break. This is such a delicious weekday meal for those busy days. I love tofu (especially crispy fried tofu!) and peanut noodles.
I love a spicy peanut sauce but I’ve never combined it with tofu before. Very creative!
I love spicy and I love tofu…noodles too! This is definitely going to happen in my kitchen 🙂
I love the combination of the peanut noodles and the crispy tofu. I never thought of breading my tofu with cornmeal! That sounds absolutely heavenly. I can’t wait to try your recipe!
This is a fun recipe. I love sriracha so no omissions needed :-).
This is like a cheap, easy, light version of Pad Thai, I love it! I don’t usually use Sriracha in my cooking but this seems like the perfect dish to put it in.
That looks absolutely delicious, and particularly a good one to have after a wet walk through a thunderstorm! Will be trying this one soon!
This looks like a really good midweek dinner. Hope things calm down over there soon and you get a breather! Until then, hope your belly stays full of comfort foods!
I am in love with Sriracha! This sounds so fab.
I don’t think its possible to go wrong with peanut sauce. I absolutely love it. Also the fact that this recipe is vegan makes it THAT much better! I hope your mom feels better soon and life calms down a bit!
Fall is my favorite time of year, and then I realize how much we have to do this time of year. Im definitely going to save this recipe for an especially busy day because just thinking about it makes me happy…. when I eat it it will be a bonus on a busy day!!
Sriracha is one of my absolute favorite condiments. I will try to make these with my spiralized noodles and see how it turns out!
Wow, these look so good! I love sriracha and crispy tofu. Authentic or not, totally up my alley! YUM
Oh my goodness, these sound amazing! I have a bottle of sriracha I’m unsure what to do with, so I’ll have to try these!
I love spicy food, I never tried a combo of a savory dish and peanut butter before. That will make a great change.
Oh love this spicy sriracha peanut noodles! Such a great and quick weeknight dinner! I know my husband will love it! I am saving for later. My favorite quick and easy comfort food is sweet potato hash and sausage and eggs. 🙂
This looks fab. Love how you’ve cooked the tofu to get some extra crunch! Delicious