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Spicy Tofu Peanut Noodles

These quick and easy spicy peanut noodles have the most amazing creamy peanut sauce with the perfect pairing of a fiery chilli quick. Served with crispy tofu and stir-fried veg, these noodles are such a fantastic fall-back for weeknight dinners, and the leftovers taste great served cold the next day!

Tofu is my go-to protein for noodle dishes. It’s easy, versatile, and really fills out this dish so you’re left feeling full and satisfied when you’re done. The tofu served here is simply coated in cornflour to give it some crispiness – but you could also use this easy marinated tofu recipe to add in even more flavour.

Alternatively, you could just add in extra veg for this recipe, or try using tempeh or a meat-alternative.

How to make these spicy peanut noodles

Make The Tofu

First, you’ll prep your tofu. Cut it into cubes, add it to a container with cornflour, and shake gently to coat. Then, you’ve got two options:

  • Bake the tofu in the oven
  • Fry your tofu in the wok
  • Air fry it – this is my preferred option!

Using the wok means less washing up and gets the tofu really crispy, but it does mean using more oil. Out of habit, I tend to cook my tofu in the air fryer while I prep my sauce, but it’s up to you!

Spicy peanut sauce

In a bowl, you’ll combine peanut butter, soy sauce, rice vinegar, sesame oil, ginger, garlic, chili, maple syrup, and hot water. The hot water thins out the peanut butter to create a smooth and creamy sauce, so make sure you use this and not cold water!

Taste your sauce and add in anything that suits your tastes.

What vegetables to cook with your spicy peanut noodles?

In the photos, I’ve used red pepper and carrot sliced thinly.

However, this recipe is so versatile that you can use any vegetables you like. A few suggestions include:

  • A stir-fry mix
  • Bean sprouts
  • Baby sweetcorn
  • Bok choy
  • Tenderstem broccoli

Other recipes you might like:

Spicy Peanut Noodles

Spicy Peanut Noodles

Yield: 2 portions
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ready in 30 minutes, this easy spicy peanut noodles recipe has the perfect pairing of a creamy peanutty sauce with a fiery kick! Served with crispy tofu, this quick recipe is great hot or cold.


  • 225g tofu
  • 1 tbsp cornflour
  • 1 tsp cumin
  • 300g straight-to-wok medium noodles

Peanut sauce:

  • 2 tbsp smooth peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 1 red chilli (or more for extra spice) or 1 tsp red chili flakes
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp hot water


  • Spring onion
  • Chili flakes
  • Crispy onions
  • Sesame seeds


  1. Cut your tofu into bite-sized cubes, and use a clean cloth to pay it dry. Then add the tofu to a container with the cornflour and cumin, and gently shake until the tofu is coated evenly.
  2. If you're using the air fryer, spray the tofu with a little oil, then bake it in the air fryer for 10 - 15 minutes until crispy. You could alternatively bake it in the oven for 20 - 30 minutes.
  3. To make the sauce, simply add all ingredients to a bowl and mix untilit has turned into a smooth and creamy sauce. Taste the sauce and adjust the ratios to suit your tastes.
  4. Add your tofu to a pan, followed by the sauce and noodles.You might need to add a splash of more hot water if your sauce is too thick.
  5. Serve with sesame seeds, extra chilli or chilli flakes, and spliced spring onions.


This recipe is best served fresh from the wok - but can also be refrigerated and served cold! It will keep for around 3 days.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 679Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 1453mgCarbohydrates: 78gFiber: 8gSugar: 18gProtein: 29g

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