Recipe for Tofu & Rice Noodles in Hot Peanut Sauce


  • Rice noodles to bundles ( flat or thin or thick variety)
  • Broccoli: wash and cut or separate small florets (10 to 12)
  • Carrot: cut to thin, vertical strips of 2 inches length (15 to 20)
  • Spring onions (1 bunch) – finely chop
  • Tofu: Extra firm variety, cut to 1-inch cubes (10 to 12 cubes)
  • Bean sprouts: wash and half them (about a cup)
  • Toasted peanuts 1 tbsp.
  • To garnish: prepare cilantro and lime juice
  • You also need soy sauce and salt to taste.
  • Ingredients for Peanut sauce:
  • Half cup of roasted peanuts
  • 8 dried red chillies
  • ½ tsp. of each – salt and jaggery/sugar to taste
  • Take them all in blender. Add a cup of water and blend to smooth paste. To make peanut sauce.

Cooking Directions

In a big skillet, add a tablespoon of peanut oil. Add and fry tofu cubes to pale gold color. Remove to a plate and keep them aside.

To the same skillet, add the vegetables and stir-fry them to the tenderness you desire. Then add the fiery-fragrant peanut sauce, a pinch of salt and one teaspoon of soy sauce.

And also tofu cubes and bean sprouts. Mix. Cook for about 5 minutes, covered. If the sauce is too tight, add little bit of water and adjust the seasoning.

Meanwhile cook rice noodles 2 bundles, one for each person, according to packet instructions. Take care not to overcook.

They would stick to each other and become a soggy mess if overcooked. Drain and immediately add the rice noodles to skillet.

Toss the rice noodles with vegetables and peanut sauce. Sprinkle some more bean sprouts , cilantro and squeeze some lime juice. Top of with some more toasted peanuts and enjoy hot.

Tofu & Rice Noodles in Hot Peanut Sauce Photos

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