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These vegetarian and vegan Spicy Peanut Noodles are so easy and ready in 20 minutes and are a comforting and delicious weeknight meal! VEGETARIAN | VEGAN | 20 MINUTE MEAL | WEEKNIGHT MEAL

Spicy Sriracha Peanut Noodles with Cornmeal Battered Fried Tofu

These vegetarian and vegan Spicy Peanut Noodles are so easy and ready in 20 minutes and are a comforting and delicious weeknight meal! VEGETARIAN | VEGAN | 20 MINUTE MEAL | WEEKNIGHT MEAL 
5 from 16 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Dinner
Cuisine Asian, vegan, Vegetarian
Servings 2 People
Calories 524 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

I like to add finely shredded carrots to my peanut noodles, but any crunchy veg will do.  See post for more idead.