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Crispy tofu peanut noodle bowls

Pan-browned extra-firm tofu tops noodles and broccoli in peanut-lime sauce. About 30 minutes; serves four.

About 30 minutes · serves 4

By Forkast. This recipe has not been kitchen-tested; timing is an estimate.

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Peanut noodles topped with crispy tofu, broccoli, carrots, scallions, and lime.
AI-generated recipe illustration

Let’s make dinner

  1. 1

    Press and crisp the tofu

    Pat the tofu dry and cut it into ¾-inch cubes. Heat 1 tablespoon oil in a nonstick skillet. Cook 8–10 minutes, turning, until golden on several sides. Transfer to a plate.

  2. 2

    Cook noodles and broccoli

    Boil the noodles according to their package. Add broccoli for the final 3 minutes. Reserve ½ cup cooking water, then drain everything well.

  3. 3

    Whisk, toss, and finish

    Whisk peanut butter, soy sauce, lime juice, garlic, maple syrup, and ¼ cup cooking water. Toss with noodles and broccoli. Add more water as needed, then top with tofu and shredded carrot. Whisk the remaining tablespoon of oil into the sauce.

Dry tofu is the key to crisp edges. Cook the noodles and broccoli together, then loosen the peanut-lime sauce with hot cooking water before tossing. Contains peanuts and soy, plus wheat if using wheat noodles; choose suitable labeled alternatives where needed.

Questions before you cook

Why should I dry the tofu?

Patting extra-firm tofu dry removes surface moisture before pan-frying. Turn the cubes so several sides can brown.

What if the peanut sauce is too thick?

Reserve noodle cooking water before draining. Whisk in the listed quarter cup first, then add more a little at a time to loosen the sauce.

Substitutions and ingredient choices

Use noodles whose package cooking time works with adding broccoli for the final three minutes. This is an untested variation; check wheat and egg labels as well as the peanut and soy ingredients.

How should I store and reheat leftovers?

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.

Reheat noodles with a little water, stirring to loosen the sauce. Reheat tofu separately if you want to preserve more of its texture.

USDA: Leftovers and Food Safety

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