Dinner
Peanut Tofu Noodles plus Veggies
These Creamy Peanut Tofu Noodles are loaded with crispy tofu, tender veggies, and an irresistible peanut sauce for a fast,
- 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 30 minutes
Want more sauce noodle recipes? Try my Roasted Red Pepper Tofu Sauce as well as my especially simple Alfredo Sauce and my Spicy Vodka Pasta!
Why you’ll love this saucy noodle recipe!
If you love peanut butter and noodles (and honestly… who doesn’t), this one’s about to become a regular in your dinner rotation! These peanut noodles are creamy, savory, simply a little sweet, and tossed with crispy air fryer tofu and a big handful of veggies so it actually feels like a real, satisfying meal. Reliable for busy weeknights, lazy Sundays, or anytime you’re craving takeout vibes without leaving the house!
Why you’ll LOVE it:
- Crispy tofu without turning on the oven
- Creamy peanut sauce that coats everything perfectly
- Straightforward to customize with different veggies or noodles
- Naturally vegetarian with straightforward vegan and gluten-free swaps
- Great for weeknights and meal prep
Ingredients needed
The simple ingredients for this dish are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Air Fryer Tofu
- Tofu – A REGULAR HERE the especially firm tofu from Trader Joe’s. It’s higher in protein and doesn’t require pressing.l However, firm or extra-firm tofu also work well. Only be sure to press them first.
- Soy sauce or tamari – Tamari keeps things gluten-free.
- Cornstarch – KEY for that golden, crispy coating.
- Garlic powder & onion powder – Adds flavor without burning in the air fryer.
Peanut Sauce
- Natural creamy peanut butter – Look for one with only peanuts (and maybe salt).
- Soy sauce or tamari – Adds saltiness and umami.
- Maple syrup or honey – Maple keeps it vegan; honey works too!
- Rice vinegar – Balances the richness of the peanut butter.
- Sesame oil – A little goes a long way for flavor!
- Garlic & ginger – Fresh is dependable, but ground ginger works in a pinch. I also love getting the frozen cubes of fresh ginger and garlic.
Noodles & Veggies
- Noodles – I used the Thai wheat noodles from Trader Joe’s because they’re speedy-cooking and chewy; rice noodles, udon, or spaghetti also work well!
- Mixed veggies – A frozen or fresh veggie mix both work well here. Worth keeping getting the pre-cut and washed bags of stir fry veggies as it makes the meal come together so quickly.
How to make it
Simply a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)
- Toss the tofu chunks in soy sauce, vinegar, cornstarch, spices, and sea salt. Air fry, bake, or pan fry the tofu until crispy.
- Make the peanut sauce by whisking together all of the ingredients.
- Saute the veggies until crispy tender and cooked through.
- Cook the noodles according to package directions and then drain. Toss the noodles with the sauce and serve with the veggies and crispy tofu.
Expert Tips
- Don’t overcrowd the air fryer – cook tofu in batches if needed for maximum crispiness.
- Thin the sauce slowly – peanut butter brands vary, so add water gradually.
- Taste before tossing – adjust sweetness, salt, or acidity as needed.
- Add heat at the end – chili crisp or sriracha is dependable added per bowl.
Frequently Asked Questions
The recipe
Peanut Tofu Noodles with Veggies at Home
Creamy peanut tofu noodles tossed with crispy air fryer tofu and veggies. This straightforward peanut noodle recipe is packed with flavor, ready fast, and reliable for weeknights!
- 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 30 minutes
Ingredients
For the air fryer tofu
- 2 14–16 oz blocks truly-firm tofu, torn into chunks
- 1 ½ tablespoons olive oil
- 3 tablespoons soy sauce (or tamari)
- ¼ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon of black pepper
For the peanut sauce
- ⅓ cup natural creamy peanut butter
- ¼ cup soy sauce (or tamari)
- 3 tablespoons maple syrup or honey
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons sesame oil
- 3 cloves garlic (finely minced)
- ½ tablespoon fresh ginger (grated (or ½ teaspoon ground ginger))
- ½ cup warm water (to thin as needed)
For the noodles & veggies
- 1 pound pasta of choice (Worth keeping the Trader Joe's Thai Wheat noodles for this but spaghetti also works well)
- 12 oz bag Trader Joe’s Ready Veggies (or other mixed veggies)
- ½ cup shredded carrots
- 1 tablespoon neutral oil (optional, for sautéing veggies)
Optional for serving
- sliced green onion
- sesame seeds
- chili crisp or sriracha
Method
Make the air fryer tofu
- 1
Preheat your air fryer to 400°F.
- 2
In a large bowl, toss the cubed tofu with olive oil, soy sauce, cornstarch, garlic powder, and onion powder until evenly coated.
- 3
Arrange tofu in a single layer in the air fryer basket. Air fry for 13–15 minutes, shaking halfway through, until golden and crispy on the edges. Set aside.
Make the peanut sauce
- 4
In a medium bowl or jar, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
- 5
Slowly whisk in warm water until the sauce reaches a smooth, pourable consistency.
Cook the noodles + vegetables
- 6
Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain and toss with the peanut sauce.
- 7
Heat a large skillet or wok over medium-high heat. Add the veggies (and 1 tablespoon oil if needed).
- 8
Cook for 4–6 minutes, stirring often, until heated through and slightly tender but still crisp.
- 9
Add the cooked noodles to the skillet with the veggies and toss to combine.
- 10
Serve with the crispy air fryer tofu topped with green onions, sesame seeds, and chili crisp if desired.
Cook notes
Other ways to cook the tofu: baked tofu pan fried tofu For 4 people, I like to use 2 blocks of tofu for a higher protein meal. That being said, 1 block of tofu also works well for 4 people!
Per serving
- Calories627 kcal
- Carbohydrates105 g
- Protein26 g
- Fat18 g
- Saturated Fat3 g
- Polyunsaturated Fat6 g
- Monounsaturated Fat8 g
- Sodium2006 mg
- Potassium685 mg
- Fiber9 g
- Sugar7 g
- Vitamin A6992 IU
- Vitamin C11 mg
- Calcium72 mg
- Iron3 mg
