Cold Peanut Noodles with Tofu and Red Peppers

Name: Cold Peanut Noodles with Tofu and Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound firm tofu, cut into 1/2-inch dice; 1/4 cup plus 2 tablespoons soy sauce; 3/4 pound Chinese chow mein noodles or thin linguine; 1/2 cup creamy peanut butter; 1/2 cup chicken stock or low-sodium broth; 1 tablespoon rice vinegar; 3/4 teaspoon Chinese chile-garlic sauce; 1 tablespoon chopped fresh ginger; 1 garlic clove; 3/4 teaspoon Asian sesame oil; 2 large red bell peppers, thinly sliced; 3 large scallions, cut into 2-inch lengths and julienned; Cilantro sprigs, for garnish

Servings: persons

1/2 pound firm tofu, cut into 1/2-inch dice
1/4 cup plus 2 tablespoons soy sauce
3/4 pound Chinese chow mein noodles or thin linguine
1/2 cup creamy peanut butter
1/2 cup chicken stock or low-sodium broth
1 tablespoon rice vinegar
3/4 teaspoon Chinese chile-garlic sauce
1 tablespoon chopped fresh ginger
1 garlic clove
3/4 teaspoon Asian sesame oil
2 large red bell peppers, thinly sliced
3 large scallions, cut into 2-inch lengths and julienned
Cilantro sprigs, for garnish

1
In a large bowl, toss the tofu with 2 tablespoons of the soy sauce and let stand for 10 minutes.
2
Bring a large saucepan of water to a boil.
3
Add the chow mein noodles and cook until they are al dente.
4
Drain and rinse the noodles under cold water.
5
Shake out the excess water and add the noodles to the tofu and soy sauce.
6
Meanwhile, in a blender, combine the remaining 1/4 cup of soy sauce with the peanut butter, chicken stock, rice vinegar, chile-garlic sauce, ginger, garlic and sesame oil and puree until a smooth sauce forms.
7
Pour the peanut sauce over the noodles, add the sliced red bell peppers and scallions and toss.
8
Garnish with cilantro and serve.

615

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1/2 pound firm tofu, cut into 1/2-inch dice, 1/4 cup plus 2 tablespoons soy sauce, 3/4 pound Chinese chow mein noodles or thin linguine, 1/2 cup creamy peanut butter, and more.

Yes, Cold Peanut Noodles with Tofu and Red Peppers 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!