Description
This Thai Peanut Crispy Tofu recipe features golden, crispy tofu cubes tossed with tender Chinese broccoli and wide rice noodles, all coated in a creamy, tangy peanut sauce made from coconut milk, peanut butter, soy sauce, and fresh lime. Perfectly balanced with spicy sriracha heat and a hint of brown sugar sweetness, this vibrant dish delivers a satisfying texture contrast and bold Thai flavors in every bite.
Ingredients
Tofu and Preparation
- 1 (14-oz.) package extra-firm tofu, drained, cut into 1” cubes
- 1 1/2 tsp. kosher salt, plus more for seasoning
- 1/4 c. cornstarch
- 3 tbsp. peanut or vegetable oil, divided
Noodles
- 1 (14-oz.) package dried wide rice noodles
Peanut Sauce
- 1/2 c. canned full-fat coconut milk
- 1/2 c. processed peanut butter
- 1/4 c. reduced-sodium soy sauce
- 1 large garlic clove, grated
- 2 tbsp. sriracha, plus more to taste
- 1 tbsp. brown sugar, plus more to taste
- 2 tsp. finely grated lime zest
- 2 tbsp. (or more) fresh lime juice
- Water (to thin sauce as needed)
Vegetables and Garnishes
- 8 oz. Chinese broccoli or broccolini, cut into 2”-long pieces
- Finely chopped raw peanuts (optional, for serving)
- Fresh cilantro or thinly sliced scallions (optional, for serving)
Instructions
- Press the Tofu: Line a baking sheet with several layers of paper towels. Arrange tofu cubes on top in a single layer, cover with more paper towels, then place a second baking sheet on top. Add a heavy weight like a skillet or cans and let the tofu press at room temperature for at least 30 minutes up to 1 hour to remove excess moisture.
- Cook the Noodles: Bring a large pot of water to a boil and cook the dried rice noodles according to the package instructions. Drain in a colander and rinse under cold water briefly to stop cooking, then drain well.
- Make the Peanut Sauce: In a small bowl, whisk together the coconut milk, peanut butter, soy sauce, grated garlic, sriracha, brown sugar, a splash of water, lime zest, and lime juice until smooth and well combined.
- Prepare the Tofu: In a large nonstick skillet over medium-high heat, warm 2 tablespoons of oil. Transfer pressed tofu to a medium bowl, season with 1 teaspoon salt, then sprinkle cornstarch over the tofu and toss gently until all cubes are evenly coated.
- Fry the Tofu: Arrange tofu cubes in a single layer in the heated skillet. Cook, turning occasionally, until golden brown and crisp on most sides, about 10 to 12 minutes total. Remove tofu to a large plate and set aside.
- Cook the Broccoli: In the same skillet, add the Chinese broccoli and sprinkle with 1/2 teaspoon salt. Cover with a lid or aluminum foil to trap steam and cook without stirring for 3 minutes. Remove the cover and continue cooking, stirring occasionally, until the broccoli is fork-tender, about 2 more minutes. Transfer broccoli to the plate with the tofu.
- Heat the Noodles and Combine Sauce: Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the drained noodles, spreading them out evenly. Cover and cook undisturbed for 2 minutes to warm through. Pour in the peanut sauce and bring to a simmer, stirring until heated and slightly thickened, about 1 minute.
- Combine Everything: Stir the crispy tofu and cooked broccoli into the skillet with noodles and sauce. Remove from heat and taste. Adjust seasonings with additional salt, lime juice, brown sugar, or sriracha as desired. If the sauce is too thick, thin it by adding water a tablespoon at a time until the desired consistency is reached.
- Serve: Plate the Thai peanut crispy tofu noodles, and garnish with chopped raw peanuts and fresh cilantro or scallions if using for an extra burst of flavor and texture.
Notes
- Pressing the tofu is key to achieving a crispy texture; don’t skip or shorten this step.
- If you prefer less spice, reduce the amount of sriracha in the sauce.
- You can substitute vegetable or peanut oil with another neutral oil with a high smoke point.
- Use reduced-sodium soy sauce for better control over saltiness.
- If broccolini is unavailable, regular broccoli florets can be used instead, cut into smaller pieces.
- To keep noodles from sticking, toss them lightly with a bit of oil after rinsing.
- For a gluten-free version, ensure the soy sauce is tamari or another gluten-free brand.