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
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.