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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 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 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, I love 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
Instructions
Make the air fryer tofu
- Preheat your air fryer to 400°F.
- In a large bowl, toss the cubed tofu with olive oil, soy sauce, cornstarch, garlic powder, and onion powder until evenly coated.
- 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
- In a medium bowl or jar, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
- Slowly whisk in warm water until the sauce reaches a smooth, pourable consistency.
Cook the noodles + vegetables
- Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain and toss with the peanut sauce.
- Heat a large skillet or wok over medium-high heat. Add the veggies (and 1 tablespoon oil if needed).
- Cook for 4–6 minutes, stirring often, until heated through and slightly tender but still crisp.
- Add the cooked noodles to the skillet with the veggies and toss to combine.
- Serve with the crispy air fryer tofu topped with green onions, sesame seeds, and chili crisp if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
