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
Asian, vegan, Vegetarian
Creamy Peanut Butter
Optional - use more or less to taste
Crushed Red Pepper
8 Ounce Package Firm Tofu
Drained, and Sliced into 1 inch cubes
White Lily Buttermilk Cornmeal
May substitute a different cornmeal
Use enough vegetable oil to fry tofu
Noodles (see post above)
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.
I like to add finely shredded carrots to my peanut noodles, but any crunchy veg will do. See post for more idead.