Spicy Peanut Tofu Noodle Bowls

Thick, tender udon noodles laced with a red pepper spicy peanut sauce, topped with baked and crispy-round-the-edges tofu cubes…  This is a tasty (and speedy) weeknight meal that’s totally, irresistibly delicious!

Servings: 2
Prep Time - 10 minutes
Cooking Time -20 - 25 minutes


For the Sauce

40g Organic Kitchen crunchy peanut butter
60g roasted red peppers
1 tbsp soy sauce (or tamari, or Bragg’s liquid aminos)
1 tbsp sesame oil
1 tbsp rice wine vinegar
¼ tsp Just Natural Organic garlic granules
¼ tsp Just Natural Organic ground chilli
¼ tsp Just Natural Organic ground ginger
1 tsp Just Natural Organic coconut sugar

Everything Else

140g dry weight udon noodles (or noodles of choice)
200g firm tofu, diced
1 tbsp soy sauce (or tamari, or Bragg’s liquid aminos)
1 tsp maple syrup
2 tbsp peanuts, toasted and chopped (to serve)

How to Make it

  1. Preheat oven to 180°C (350°F).
  2. Place diced tofu in a bowl. Cover with soy sauce and maple syrup and set to one side for 5 minutes.
  3. Mix together all sauce ingredients in a blender (or in a jug using a hand blender). Season with a little more soy sauce, if desired. (This can be made in advance and stored in the fridge for up to three days.)
  4. Place the marinated tofu onto a baking paper-lined oven tray and bake in the oven for 20 – 25 minutes.
  5. Put noodles on to cook, according to packet instructions; most take 5 – 10 minutes to cook, so put them on nearer the end of the tofu cooking time.
  6. Drain noodles, add sauce to the pot, and toss through the sauce. Allow to simmer for a few minutes to heat through over a low heat.
  7. Serve noodles topped with roasted tofu, garnished peanuts, and some fresh basil or coriander if desiring a pop of green freshness and fragrance!