Home ยป Peanut Sauce Rice Noodles with Tofu and Veggies

Peanut Sauce Rice Noodles with Tofu and Veggies

Tuesday night. Election day. Sitting in my jammies, snuggled on the couch, watching the election results.

I was up and at’em this morning, at the polls by 6:20am. I was #3 to arrive – the polls opened at 7am. There was quite the line when by the time the doors opened at 7. When I drove past my polling location just before 1pm, there was no line at all. I didn’t know what to expect! I was glad to get in, get out, and get home to be sure the girls’ hair got done before they were sent off to daycare and school.

I went to work and tied up a bunch of loose ends. With no meetings or patients and 66 degree sunny weather, I treated myself to a half day of PTO. As it ends up, our afterschool nanny wasn’t feeling good, so I quickly grabbed a sandwich before heading for a pedicure. By that point, it was nearly time to pick-up Piper at 3pm.

We quickly ran to the grocery store and then I asked her to take a walk with me in the stroller. She was happy to oblige and we got out to enjoy some sunshine – it was glorious! In no time, it was time to pick-up Shea from the bus and it was straight into the evening grind of workout, shower, and dinner. I’m glad the next 5 days look like similar weather…living COVID-19 life is a bit easier when you can get outside, that’s for sure.

I’ve been pretty underwhelmed with dinner lately. I’ve had some flops – leftovers that I know, sadly, are just going to sit there. Or finally be consumed by Mark. Or the dog.

A recent meal that hit it out of the park? This Peanut Sauce Rice Noodle with Tofu and Veggie recipe. Lots of veggies, tons of flavor. Keep those veggies a bit al dente so you can add some texture and woo, I promise you won’t be disappointed! If you’re looking for other vegetarian and vegan meal and recipe ideas, be sure to check out my latest podcast episode (and don’t forget – if you love what you’re hearing, drop a review on iTunes!). Enjoy!

Peanut Sauce Rice Noodles with Tofu and Veggies

Peanut Sauce Rice Noodles with Tofu and Veggies

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This peanut sauce is quick and easy, pairing beautifully with gluten-free rice noodles, protein-rich tofu, and colorful veggies!



  • 14 oz block extra firm tofu, drained
  • olive oil cooking spray
  • 1/4 tsp salt and black pepper, to taste
  • 10 oz dry brown rice noodles
  • 1 head broccoli, cut into florets
  • 2 cups snap peas, halved
  • 1 1/2 cups matchstick-cut carrots
  • 1/4 cup sliced green onions, to garnish

Peanut Sauce:

  • 1/2 cup creamy, natural peanut butter
  • 3 cloves minced garlic
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp sriracha
  • 1 Tbsp fresh lime juice
  • 2 Tbsp honey*
  • 1/2 cup warm water
  • 1 Tbsp toasted sesame oil


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. After draining, slice the tofu width-wise to create 2 thinner slabs. Using layered paper towels or clean dish towels, gently press the water out of the tofu.
  3. Cut into 3/4-inch cubes and arrange on the baking sheet. Mist with olive oil and sprinkle with salt and pepper. Bake for 30 minutes.
  4. Meanwhile, bring a large pot of water to a rolling boil. Remove from heat and add the noodles. After 3-4 minutes, add the broccoli. After an additional 2 minutes, add the snap peas and a minute later, the carrots.
  5. Meanwhile, whisk together all of the sauce ingredients in a bowl.
  6. Drain the noodles and veggies; return to the pot and add the sauce and baked tofu. Toss well to coat. Serve topped with green onions.


Recipe adapted from The Twin Cooking Project

*use maple syrup to make vegan

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 21gCholesterol: 0mgSodium: 602mgCarbohydrates: 77.0gFiber: 8.8gSugar: 16.0gProtein: 22.0g

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Crazy for peanut butter? Check out some other nut butter recipes!

Be well,

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