Description
This recipe makes a big batch of spicy peanut noodles with edamame, perfect for meal prep or feeding a crowd. It is a flavorful and satisfying dish.
Ingredients
Scale
- 1 pound spaghetti or linguine
- 1 block (14-16 ounces) extra-firm tofu, pressed and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1–2 tablespoons chili garlic sauce (adjust to your spice preference)
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 cup hot water (or more, to thin the sauce)
- 2 cups shelled edamame, frozen or fresh
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or shredded
- 1/2 cup chopped fresh cilantro
- 2 tablespoons chopped peanuts, for garnish
- Lime wedges, for serving
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water to prevent sticking.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from skillet and set aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, chili garlic sauce, ginger, and garlic. Gradually whisk in the hot water until the sauce is smooth and creamy. Add more water if needed to reach desired consistency.
- In a large bowl, combine the cooked pasta, cooked tofu, edamame, red bell pepper, and carrot.
- Pour the peanut sauce over the pasta mixture and toss until everything is evenly coated.
- Stir in the fresh cilantro.
- Serve immediately or refrigerate for later. Garnish with chopped peanuts and a squeeze of fresh lime juice.
Notes
- For extra spice, add more chili garlic sauce or a pinch of red pepper flakes.
- You can add other vegetables like snap peas, broccoli, or spinach.
- This dish can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 0mg