Nutty Tofu Crisp over Asian Noodles

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Nutrition Per Serving: 

Calories 358, Total fat 13 g, Saturated fat 2 g, Cholesterol 0 mg, Sodium 779 mg, Carbohydrates 44 g, Dietary fiber 1.4 g, Sugars 1.6 g, Protein 25 g


16 ounces
Extra firm tofu, cut in half and pressed to remove extra water
2 tablespoons
Peanuts, finely chopped
1 teaspoon
Peanut oil
4 ounces
Japanese Soba noodles
1⁄4 cup
Rice or Balsamic vinegar (Marinade)
1 tablespoon
Soy sauce (Marinade)
1 tablespoon
Natural peanut butter (Marinade)
1 unit
Garlic clove, minced (Marinade)
2 tablespoons
Scallions, minced (Marinade)
1 teaspoon
Asian chili paste (Marinade)
1 tablespoon
Water (Marinade)
1 teaspoon
Sugar (Marinade)

Instructions for Nutty Tofu Crisp over Asian Noodles

Mix all marinade ingredients with a wire whisk or fork. 

Cut pressed tofu halves a second time, diagonally. Place tofu quarters in marinade for 15-20 minutes on each size.

While marinating the tofu, chop the peanuts and place on a flat surface.

Cook noodles (follow package instructions).

Dip the marinated tofu, into the chopped peanuts to fully coat one side.

Use cooking spray and heat 1 tsp. of peanut oil in a nonstick skillet. Cook tofu with peanut side down, until golden brown (takes about 1.5 minutes) and repeat with other side. 

Heat remaining marinade mixture over the stove or in the microwave and pour over the hot noodles.

Divide noodles into 4 equal servings. (1 cup each), place nutty tofu cakes on top and serve.