Cold Noodles with Tofu in Peanut Sauce Recipe

Name: Cold Noodles with Tofu in Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Japanese mirin; 3 tablespoons rice vinegar; 3 tablespoons low-sodium soy sauce; 1/2 pound sliced (1/2 inch) silken tofu; 3/4 pound lo mein noodles; 3/4 pound mung bean sprouts; 1 large bunch cilantro, leaves only; 3/4 cup natural peanut butter; Chili-garlic sauce; Salt; Lime wedges and chopped peanuts, for serving

Servings: persons

3 tablespoons Japanese mirin
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1/2 pound sliced (1/2 inch) silken tofu
3/4 pound lo mein noodles
3/4 pound mung bean sprouts
1 large bunch cilantro, leaves only
3/4 cup natural peanut butter
Chili-garlic sauce
Salt
Lime wedges and chopped peanuts, for serving

1
Preheat the oven to 350.
2
In a baking dish, mix the mirin, vinegar and soy sauce.
3
Add the tofu; let stand for 15 minutes, turning halfway through.
4
Pour the marinade into a bowl.
5
Bake the tofu for 10 minutes.
6
Cut into 1/2-inch pieces.
7
Meanwhile, bring a large pot of salted water to a boil and fill a large bowl with ice water.
8
Add the noodles to the pot and cook until al dente, 6 minutes.
9
Drain the noodles, reserving 1/3 cup of cooking water.
10
Immediately plunge the noodles into the ice water to cool; drain well.
11
Transfer the noodles to a large bowl and add the bean sprouts and cilantro.
12
In a food processor, combine the peanut butter with 1 teaspoon of chili-garlic sauce.
13
With the machine on, slowly add the 1/3 cup of reserved noodle cooking water.
14
Pour in the reserved marinade, season with salt and process until combined.
15
Pour the peanut sauce over the noodles and toss well.
16
Transfer the noodles to bowls, top with the tofu and serve with lime wedges, peanuts and chili-garlic sauce.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons Japanese mirin, 3 tablespoons rice vinegar, 3 tablespoons low-sodium soy sauce, 1/2 pound sliced (1/2 inch) silken tofu, and more.

Yes, Cold Noodles with Tofu in Peanut Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Noodles with Tofu in Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions