Quick Peanut Tofu Udon Noodles

• •14 oz Super firm tofu (pressed lightly and cut into 1/2-inch cubes)
• •16 oz Udon noodles (fresh or dried)
• •2 tbsp Vegetable oil (for cooking tofu)
• •1 cup Creamy peanut butter (unsweetened)
• •1 cup Low-sodium soy sauce
• •2 tbsp Lime juice (freshly squeezed)
• •3 tbsp Sweet chili sauce
• •1 tbsp Ginger (freshly grated)
• •2 cloves Garlic (minced)
• •2 tbsp Water (or more, to thin sauce)
• •1 piece Red bell pepper (thinly sliced (optional))
• •3 stalks Green onions (sliced, for garnish)
• •1 tsp Sesame seeds (for garnish (optional))

Instructions

1. 1

   Prepare the tofu: Pat the cubed super firm tofu very dry with paper towels to ensure it crisps up nicely.

2. 2

   Cook the tofu: Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for 12-15 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the pan and set aside.

3. 3

   Cook the noodles: While the tofu cooks, bring a large pot of water to a boil. Add the udon noodles and cook according to package directions until al dente. Drain well and set aside. If using pre-cooked udon noodles, reheat according to package directions.

4. 4

   Make the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sweet chili sauce, grated ginger, minced garlic, and 2 tablespoons of water until smooth. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency.

5. 5

   Sauté vegetables: Add the sliced red bell pepper to the same skillet (no need to clean) and sauté for 3-4 minutes until slightly softened but still crisp. If the pan is too dry, add a tiny bit more oil.

6. 6

   Combine: Add the cooked udon noodles and crispy tofu back into the skillet with the bell pepper (if used). Pour the peanut sauce over everything. Toss gently to coat the noodles and tofu evenly. Cook for 1-2 minutes, stirring constantly, until the sauce is heated through and clinging to the noodles.

7. 7

   Serve: Divide the noodles into bowls. Garnish generously with sliced green onions and a sprinkle of sesame seeds, if desired. Serve immediately.

Chef's Tips

• 💡For extra crispiness, after pressing, you can lightly coat the tofu cubes in 1-2 teaspoons of cornstarch before frying.
• 💡Adjust the amount of sweet chili sauce and lime juice to your preference for sweetness and tanginess. A pinch of red pepper flakes can be added for more heat.
• 💡This dish is also great with added vegetables like shredded carrots, spinach (stirred in at the end), or broccoli florets (blanched first).