Spicy Tofu Peanut Noodles By The Forkful

These quick and easy spicy peanut noodles are the perfect dinner when you're short on time but want a recipe that's big on flavor. Noodles of your choice are tossed in a spicy, creamy peanut sauce and paired with crispy tofu, bean sprouts, and scallions for a dish that's light and fresh but fills you up perfectly.

This dish is ready in just 15 minutes - and even less if you omit the tofu and just go for an all-out carb fest with the noodles and spicy peanut sauce!

spicy peanut noodles with crispy tofu topped with sesame seeds and chilli crunch

Plus, it's insanely versatile - I leave out the spice to make this a milder noodle dish that my four-year-old will happily tuck into.

For more gorgeous noodle dishes, try my laksa noodle curry next, or this mushroom udon bowl.

Ingredient Notes

Here is a quick overview of the handful of ingredients we use to make this recipe, plus a few potential substitutions. Scroll down to the recipe card for the exact quantities and instructions in one place.

Noodles: I often use rice noodles for this recipe, cooked separately and then blanched in cold water before adding to the sauce. However, udon noodles or standard flat noodles will also work perfectly. Whatever you enjoy best!
Peanut Butter: To make the peanut sauce. Opt for a smooth, unsweetened peanut butter for this recipe.
Sauce Components: The other ingredients that make up this dish include soy sauce, rice wine vinegar, garlic and ginger paste (although feel free to use fresh garlic and ginger if you have it to hand!), and sesame oil. Cornerstones of Asian cooking.
Spice: To make the "spicy" portion of your noodles, we use sriracha or gochujang paste. However, I've often made these spicy peanut noodles in exactly the same way but just omitted the spicy ingredients in order to make a milder version that my four-year-old will eat. I just add chilli crunch directly to my own bowl.
Additional Veg & Garnishes: I love adding bean sprouts and scallions to my spicy peanut noodles, and topping them with sesame seeds. Feel free to add whatever vegetables you like - thinly sliced bell peppers, carrots, and cucumber will all work well.
Tofu: The crispy, cumin-flavored tofu complements the spicy, creamy peanut noodles so well - even if tofu isn't your usual protein of choice, I highly recommend trying it in this recipe! However, you could also feel free to omit the tofu altogether, or swap it out for another protein like chicken or mince.

How to make these spicy peanut noodles

Step 1) Make The Tofu

First, you'll prep your tofu. Cut it into cubes or crumble it into bite-sized pieces, and add it to a container with cornflour and cumin, and shake gently to coat. Give the cubes a spray with cooking oil, then cook in one of the following options:

Bake the tofu in the oven for 20 minutes
Fry your tofu in the wok for 5 minutes
Air fry it for 15 minutes, shaking halfway through - this is my preferred option!

Step 2) Cook Your Noodles

Then, while the tofu is cooking, cook your noodles according to the package instructions. Blanch them in cold water to halt the cooking process and prevent the noodles from going mushy.

Step 3) Make the Spicy Peanut Sauce

While the tofu is cooking and the noodles are boiling, make your spicy peanut sauce.

In a bowl, you'll combine the peanut butter, sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger and hot water.

The hot water thins out the peanut butter to create a smooth and creamy sauce. I use a scoop of water from the saucepan the noodles are cooking in, but you could also just use boiling water.

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

Step 4) Heat Up The Sauce And Add The Noodles

Heat your sauce in a pan, adding more water to thin out the sauce if needed. Add in the cooked noodles, tofu, and veggies of choice and stir to coat thoroughly.

Dish up the spicy peanut noodles and top with cilantro, sesame seeds, more scallions, and chilli crunch oil if using. Enjoy!

What Vegetables To Cook With Your Spicy Peanut Noodles?

You could enjoy this recipe without any additional vegetables to enjoy it in its quickest form (tofu, noodles, and sauce!). But this recipe is so versatile that you can use any vegetables you like.

A few suggestions include: