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Introduction
The fusion of peanut sauce with noodles has roots in multiple Asian cuisines, particularly Indonesian and Thai cooking, where peanut-based sauces like 'bumbu kacang' have been used for centuries. This modern, health-conscious interpretation incorporates tofu, a staple of East Asian cuisine dating back to the Han Dynasty, and edamame, young soybeans that have been enjoyed in Japan for over a thousand years. What began as street food in Southeast Asia has evolved into a beloved dish worldwide, particularly embraced by the plant-based community for its perfect balance of protein, complex carbohydrates, and healthy fats. This version offers a contemporary twist that maintains authentic flavors while emphasizing nutritional benefits.
Ingredients
• 16 ounces extra-firm tofu, pressed and cut into 1-inch cubes
• 8 ounces whole grain soba noodles or brown rice noodles
• 2 cups shelled edamame, fresh or frozen (thawed)
• 1 large red bell pepper, thinly sliced
• 2 medium carrots, julienned
• 3 green onions, thinly sliced
• 1/2 cup smooth natural peanut butter
• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons maple syrup or honey
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1-2 tablespoons sriracha sauce, to taste
• 1/4 cup warm water
• 2 tablespoons neutral cooking oil (such as avocado or canola)
• 1/4 cup chopped peanuts, for garnish
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
Step 1:
Press tofu for 30 minutes between paper towels with heavy weight. Once pressed, cut into 1-inch cubes.
Step 2:
While tofu is pressing, prepare the sauce: whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, garlic, sriracha, and warm water until smooth. Set aside.
Step 3:
Heat neutral oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 8-10 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
Step 4:
Bring a large pot of water to boil. Cook noodles according to package instructions, adding edamame during the last 2 minutes of cooking. Drain and rinse with cold water.
Step 5:
In the same skillet used for tofu, briefly stir-fry bell pepper and carrots for 2-3 minutes until crisp-tender.
Step 6:
Combine noodles, edamame, vegetables, and tofu in a large bowl. Pour sauce over and toss gently to combine.
Step 7:
Garnish with green onions, chopped peanuts, cilantro, and serve with lime wedges.
Q: Can I make this recipe ahead of time?
A: Yes, components can be prepared separately up to 2 days ahead. Assemble just before serving.
Q: How do I prevent the noodles from sticking?
A: Rinse cooked noodles with cold water and toss with a small amount of sesame oil if not serving immediately.
Q: Is this recipe gluten-free?
A: Can be made gluten-free using 100% buckwheat soba noodles or rice noodles and tamari instead of soy sauce.
• For gluten-free option, use 100% buckwheat soba noodles or rice noodles and tamari instead of soy sauce.
• Natural peanut butter can be substituted with almond or sunflower seed butter for nut allergies.
• Press tofu for at least 30 minutes before cooking for best texture.
• Choose firm or extra-firm tofu that's fresh and not silken variety.
• Vegetables can be prepped up to 2 days in advance.
• Sauce can be made ahead and stored in refrigerator for up to 5 days.
Serve hot or at room temperature in bowls, garnished with chopped peanuts, cilantro, and lime wedges. Additional sriracha can be served on the side.
Store leftovers in an airtight container in the refrigerator for up to 3 days. May be enjoyed cold or gently reheated.
Press tofu first, then prepare sauce and cut vegetables while pressing. Cook noodles last to prevent sticking.
- Ensure tofu is very well pressed to achieve maximum crispiness
- Don't overcook the noodles - they should remain slightly chewy
- Toss gently when combining to prevent noodle breakage
Substitute soba noodles with rice noodles or zucchini noodles for low-carb option. Use almond butter instead of peanut butter for a peanut-free version.
Serve with chilled green tea, Japanese beer, or dry Riesling. Pairs well with miso soup as a starter.
Year-round, particularly refreshing in spring and summer
Contains peanuts, soy, wheat (in regular soba noodles and soy sauce), and sesame. May contain traces of tree nuts.
