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.