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Complete recipe

Tofu noodles with peanut sauce

Golden tofu, tender spinach and noodles coated in a creamy peanut sauce.

By Forkue Updated

28 minutes3 servingseasylow budget
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Peanut-lime noodles with golden tofu, spinach, peanuts, and scallions
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Tofu400 g · firm, drained
  • Pasta250 g · dry spaghetti or noodles
  • Spinach4 cups · washed
  • Peanut butter3 tbsp · smooth
  • Soy sauce2 tbsp · measured
  • Lime · optional1 · juiced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Pat tofu dry and cut into 2 cm cubes.
  2. Wash spinach and put pasta water on to boil.
  3. Mix peanut butter and soy sauce with warm water added a spoonful at a time until pourable. Add lime juice if using.
  4. Bring a large pot of water to a boil, salt lightly and cook the pasta for the time on its packet. Reserve a mug of cooking water before draining.
  5. Warm a thin layer of oil in a wide skillet over medium-high heat. Brown tofu for 8–10 minutes, turning occasionally.
  6. Lower heat to medium, add spinach and stir for 1–2 minutes until wilted.
  7. Add noodles and peanut sauce. Toss with a little reserved pasta water until coated and hot throughout. Serve immediately.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.