These Creamy Peanut Tofu Noodles are loaded with crispy tofu, tender veggies, and an irresistible peanut sauce for a fast, satisfying weeknight dinner!
Want more sauce noodle recipes? Try my Roasted Red Pepper Tofu Sauce as well as my super 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, just 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. Perfect 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
Easy to customize with different veggies or noodles
Naturally vegetarian with easy vegan and gluten-free swaps
Great for weeknights and meal prep
In this post…
Ingredients neededHow to make itExpert TipsFrequently Asked QuestionsPeanut Tofu Noodles with Veggies Recipe
Ingredients needed
The simple ingredients for this recipe 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 – I LOVE the super 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. Just 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 just 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 best, 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 quick-cooking and chewy; rice noodles, udon, or spaghetti also work well!
Mixed veggies – A frozen or fresh veggie mix both work well here. I love getting the pre-cut and washed bags of stir fry veggies as it makes the meal come together so quickly.
How to make it
Just 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 best added per bowl.
Frequently Asked Questions
Yes! Bake the tofu at 425°F for 25–30 minutes, flipping halfway, or pan-fry until crispy. Or see the recipe card notes (down below) for more cooking options!
Rice noodles, udon, ramen, or even spaghetti all work great.
Yes! Store it in the fridge for up to 5 days and thin with water before using.
Peanut Tofu Noodles with Veggies
Ingredients
For the air fryer tofu
2 14–16 oz blocks super-firm tofu, torn into chunks1 ½ tablespoons olive oil3 tablespoons soy sauce or tamari¼ cup cornstarch½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon sea salt¼ teaspoon of black pepper
For the peanut sauce
⅓ cup natural creamy peanut butter¼ cup soy sauce or tamari3 tablespoons maple syrup or honey1 ½ tablespoons rice vinegar1 ½ tablespoons sesame oil3 cloves garlic finely minced½ 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 I love the Trader Joe’s Thai Wheat noodles for this but spaghetti also works well12 oz bag Trader Joe’s Ready Veggies or other mixed veggies½ cup shredded carrots1 tablespoon neutral oil optional, for sautéing veggies
Optional for serving
sliced green onionsesame seedschili crisp or sriracha
Instructions
Make the air fryer tofu
Make the peanut sauce
Cook the noodles + vegetables
Notes
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!
Nutrition
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