Chili crisp peanut noodles with crispy tofu
This spicy and savory dish features a rich combination of creamy peanut sauce, crispy tofu, and the bold flavors of chili crisp. It’s a great meal for both lunch and dinner, offering a satisfying balance of textures and flavors that are both savory and spicy.
Ingredients:
For the Peanut Sauce:
½ cup peanut olive oil (smooth or crunchy)
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp chili crisp (adjust for spice preference)
1 tbsp honey or maple syrup
2-3 tbsp warm water (to adjust consistency)
1 clove garlic, minced
1 tsp ginger, grated
1 tsp lime juice (optional for tang)
For the Noodles:
8 oz rice noodles (or any noodle of choice)
1 tbsp sesame oil (for tossing)
For the Crispy Tofu:
1 block (14 oz) firm tofu, drained and pressed
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp chili powder (optional)
Salt and pepper to taste
Garnishes:
Chopped green onions
Crushed peanuts or cashews
Cilantro leaves
Additional chili crisp for topping
Instructions:
1. Prepare the Peanut Sauce:
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili crisp, honey/maple syrup, garlic, ginger, and lime juice (if using).
Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency (smooth and pourable).
Taste and adjust seasoning with more soy sauce, chili crisp, or honey, as needed.
2. Cook the Noodles:
Bring a pot of water to a boil. Cook the rice noodles (or your chosen noodles) according to the package instructions.
Drain and rinse under cold water to stop cooking. Toss with 1 tbsp of sesame oil to prevent sticking and set aside.
3. Prepare the Crispy Tofu:
Slice the tofu into ½ inch cubes. Pat the tofu dry with a paper towel to remove excess moisture.
In a bowl, toss the tofu cubes with soy sauce, sesame oil, chili powder (if using), cornstarch, and a pinch of salt and pepper.
Heat a non-stick skillet over medium-high heat and add a bit of oil.
Once hot, add tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides (about 8-10 minutes).
Remove from heat and set aside.
4. Assemble the Dish:
In a large bowl, toss the cooked noodles with the peanut sauce until evenly coated.
Add the crispy tofu on top of the noodles.
Garnish with chopped green onions, crushed peanuts, cilantro, and an extra drizzle of chili crisp for extra heat.
5. Serve:
Serve immediately, and enjoy the rich, spicy, and creamy peanut noodles with crispy tofu.
Nutritional Information (Approximate per serving):
(Makes 4 servings)
Calories: 450-500 kcal
Protein: 18g
Carbohydrates: 50g
Fiber: 4g
Sugars: 8g
Fat: 20g
Saturatedfat: 4g
Unsaturated fat: 16g
Cholesterol: 0mg
Sodium: 800mg (depending on soy sauce and chili crisp)
Iron: 2.5mg
Calcium: 60mg
Notes:
Tofu Texture: Pressing the tofu is essential for achieving the perfect crispy texture. If you don’t have a tofu press, you can place the block of tofu between two plates and put a heavy object on top for 20-30 minutes to remove excess moisture.
Adjust Spice Level: You can adjust the amount of chili crisp to suit your spice tolerance. You can also substitute it with sriracha or chili oil if you prefer.
Noodles Variations: You can substitute rice noodles with udon noodles, soba, or even spaghetti if you prefer a different type of noodle.
Make-Ahead: The peanut sauce can be made in advance and stored in the fridge for up to a week. It may thicken slightly, so just add a bit of warm water to loosen it before using.
Vegan Option: This recipe is naturally vegan, but ensure that your chili crisp and soy sauce are vegan-friendly (some soy sauces have fish products).
Time:
Preparation time: 20 minutes
Cooking time: 20-30 minutes (for tofu and noodles)
Total time: 40-50 minutes
Frequently Asked Questions:
1. Can I make this dish gluten-free? Yes! To make this dish gluten-free, use gluten-free soy sauce or tamari, and ensure that your noodles are gluten-free.
2. How do I store leftovers? Store any leftover noodles in an airtight container in the refrigerator for up to 2-3 days. The tofu may lose its crispiness, but you can re-crisp it in a skillet if desired.
3. Can I use another protein besides tofu? Absolutely! You can replace tofu with tempeh, seitan, or even grilled chicken or shrimp if you’re not vegan.
4. What if I don’t have chili crisp? If you don’t have chili crisp, you can use a combination of chili oil and a bit of garlic, or just sriracha for a spicy kick.
5. Can I use store-bought peanut sauce? Yes, you can use store-bought peanut sa
uce, but homemade adds a much richer flavor and texture. Adjust the seasoning to your taste.
Enjoy your delicious, spicy, and satisfying chili crisp peanut noodles with crispy tofu!