If you’re craving a meal that hits all the right notes—creamy, savory, a touch of sweetness, and packed with satisfying texture—these Peanut Tofu Noodles with Veggies might just become your new go-to dinner. Perfect for busy weeknights, relaxed weekends, or any time you want takeout vibes without leaving your kitchen, this recipe blends wholesome, plant-based ingredients with flavor-forward, easy-to-make techniques.
The best part? It’s a sustainable, vegetarian-friendly meal that can easily be adapted to vegan or gluten-free diets. Using air fryer tofu makes it crispy without the extra oil or oven heat, and tossing in your favorite noodles and vegetables ensures a well-rounded, nutrient-rich plate. If you’re ready to elevate your weeknight meals, this one’s worth bookmarking in your rotation. For more inspiring plant-forward recipes, you can explore Sustainable Action Now’s collection of creative dishes.
Why You’ll Love These Peanut Tofu Noodles
- Crispy tofu without turning on the oven
- Creamy, well-balanced peanut sauce that coats every bite
- Easy to customize with different vegetables or noodles
- Naturally vegetarian, with simple vegan and gluten-free swaps
- Perfect for weeknight dinners and meal prep
Ingredients You’ll Need
While the full recipe card has detailed measurements, here’s a breakdown of the key pantry staples and a few substitution options to make your cooking even easier.
For the Air Fryer Tofu
- Tofu – Super-firm tofu, like Trader Joe’s, is ideal because it’s high in protein and doesn’t require pressing. Firm or extra-firm tofu works as well—just press it first to remove excess moisture.
- Soy sauce or tamari – Tamari keeps it gluten-free.
- Cornstarch – Essential for creating that irresistible golden crisp.
- Garlic powder & onion powder – Adds flavor without the risk of burning.
For the Peanut Sauce
- Natural creamy peanut butter – Look for a variety with only peanuts (and maybe salt).
- Soy sauce or tamari – Adds savory depth.
- Maple syrup or honey – Maple keeps it vegan-friendly, while honey works if preferred.
- Rice vinegar – Balances the richness of the peanut butter.
- Sesame oil – A little goes a long way for aroma and taste.
- Garlic & ginger – Fresh is best, but frozen cubes or ground versions work in a pinch.
Noodles & Veggies
- Noodles – Thai wheat noodles, rice noodles, udon, or spaghetti all perform well. Quick-cooking options make dinner a breeze.
- Mixed vegetables – Fresh or frozen stir-fry mixes work beautifully. Pre-cut and washed veggies save time and simplify weeknight prep.
Step-by-Step: How to Make Peanut Tofu Noodles
1. Prepare the Tofu
Cube your tofu and toss it with olive oil, soy sauce, cornstarch, garlic powder, onion powder, and a pinch of salt and pepper. Arrange in a single layer in your air fryer. Cook at 400°F for 13–15 minutes, shaking halfway through, until golden and crispy. If you don’t have an air fryer, you can bake at 425°F for 25–30 minutes, flipping halfway, or pan-fry until edges are crisp.
2. Whisk Together the Peanut Sauce
Combine peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a bowl or jar. Gradually whisk in warm water until smooth and pourable. Taste and adjust for salt, sweetness, or acidity.
3. Cook the Noodles and Veggies
Boil your noodles according to package instructions, drain, and toss with a portion of the peanut sauce. Meanwhile, sauté your vegetables over medium-high heat until tender-crisp, about 4–6 minutes.
4. Combine and Serve
Toss the noodles with the vegetables, top with the crispy tofu, and garnish with green onions, sesame seeds, and chili crisp or sriracha if desired.
Expert Tips for Maximum Flavor
- Don’t overcrowd the air fryer – Tofu cooks more evenly in batches, giving you that signature crisp.
- Adjust your sauce gradually – Peanut butter brands vary in thickness; add water slowly to achieve the perfect consistency.
- Customize your spice level – Add chili crisp or sriracha at the table so everyone can adjust to taste.
- Make it ahead – The peanut sauce can be prepped up to 5 days in advance; just thin with water before serving.
Frequently Asked Questions
Can I make this without an air fryer?
Absolutely. Bake at 425°F for 25–30 minutes or pan-fry until crisp. The method doesn’t affect flavor—just texture.
Which noodles work best?
Rice noodles, udon, ramen, or spaghetti all work beautifully. Quick-cooking noodles save time on busy nights.
Can I make the peanut sauce ahead of time?
Yes, it keeps in the refrigerator for up to five days. Thin with a bit of water before tossing with noodles and veggies.
Ingredients Overview for Easy Reference
Air Fryer Tofu: 2 blocks super-firm tofu, olive oil, soy sauce/tamari, cornstarch, garlic powder, onion powder, sea salt, black pepper.
Peanut Sauce: Peanut butter, soy sauce/tamari, maple syrup/honey, rice vinegar, sesame oil, garlic, ginger, water.
Noodles & Veggies: 1 pound noodles, 12 oz mixed vegetables, shredded carrots, optional oil for sautéing.
Optional Garnishes: Green onions, sesame seeds, chili crisp or sriracha.
Why This Meal Works
This dish is more than just a noodle bowl—it’s a celebration of sustainable, plant-based eating that doesn’t compromise on flavor. With crispy tofu for protein, nutrient-rich vegetables, and a luxurious peanut sauce, it’s a complete meal designed for modern home cooks who want easy, satisfying, and environmentally conscious dinners.
For more creative, sustainable recipes that make weeknight cooking a joy, visit Sustainable Action Now’s recipe section. These dishes are designed to inspire plant-forward cooking while keeping prep simple and taste elevated.
