Easy Vegan Satay Noodles with Tofu

View on a bowl of vegan satay noodles with peanut sauce and tofu.

5 from 1 vote

Easy Vegan Satay Noodles with Tofu

Need a quick and tasty vegan weeknight dinner? Look no further! These vegan satay noodles include warm, creamy, and rich peanut butter sauce, crispy savory tofu and tons of crunchy vegetables. It packs a whole lot of amazing flavors and everyone will love it! 100% plant-based.

Prep Time15

Cook Time15

Total Time30

Course: dinner, Lunch

Cuisine: asian-inspired

Keyword: healthy, noodles, Vegan, vegetarian

Servings:

Calories: 493kcal

Author: Jessica Laroche

Ingredients

8 oz noodles of your choice soba, udon, flat pad thai noodles or regular spaghetti work well
14-16 oz extra firm tofu
2 tbsp soy sauce
2 tbsp cornstarch
1 head of broccoli chopped in small florets
1 red bell peppers chopped
½ large bok choy or 3-4 small baby bok choy, chopped
½ batch peanut sauce find the Thai peanut butter sauce recipe here, you will need only half of this recipe.
5.4 oz unsweetened coconut cream (or about ⅔ cup) see notes

To serve (choose your favorites)

lime
peanuts
fresh cilantro
sesame seeds
sriracha hot sauce

Instructions

Start by making the peanut sauce. You will only need half of the recipe. If you choose to make it all, then keep the other half to use as a dipping sauce for another meal.
Bring a large pot of water to a boil and then, cook the noodles following the instructions on the packaging. Keep them al dente, they will keep cooking in the sauce later. Then, rinse in cold water and set aside.
Meanwhile, remove the tofu from the packaging and drain the water. Wrap the bloc in a clean towel and pat dry well. You can do a quick tofu press by placing something heavy on top for 15-30 minutes. Then, cube the tofu and transfer it into a bowl.
Pour the soy sauce over and toss the cubes of tofu. Once the soy sauce is mostly absorbed (10-15 min), then sprinkle the cornstarch over and toss.
Warm up a large non-stick pan with a little oil (olive oil, oil spray or sesame oil) and then, add the tofu. Cook for about 15-18 minutes on medium-high heat flipping once in a while or until the tofu is golden brown on each side. Once done, transfer to a plate, wipe the pan with a towel and place it back on the stove.
You can add a little bit more oil in the pan if desired and then, add the broccoli and a pinch of salt. Cook for about 5 minutes stirring often and add a little water to help them stem, if necessary. Then, add the red pepper and cook for 2-3 more minutes stirring often. When the veggies are starting to be tender, then add the bok choy and cook for another 3 minutes.
Then, pour the peanut sauce and the coconut cream over the veggies. Stir and warm up until all combined and bubbly. Taste and adjust flavors if necessary and add some water if needed to loosen up the consistency. Add the noodles and tofu and combine/warm up everything together.
Serve right away garnished with peanuts, sesame seeds, cilantro, a squeeze of lime juice and sriracha for some heat. Enjoy!

Video

Notes

Storage: keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat using the microwave or the stove and add a little water as needed.
If you cannot find the small can of coconut cream (5.4 oz), then you can also use the top solid part from a can of regular coconut milk. To do so, you can transfer the can to the fridge for an hour before you need it (especially on a warm day) and simply scoop the top solid cream. Use the leftover coconut water from the can to make smoothies. In a pinch, you can skip the coconut cream altogether and simply use about ¼-1/3 cup of plant-based milk (plain) or enough to reach the desired consistency. This will make for a sauce that's less rich, but still delicious.
You can use other vegetables in this recipe, such as mushrooms, carrots, cauliflower, etc. Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition