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Crispy Egg Noodles With Tofu & Peanut Sauce

This peanut-tofu noodles dish is inspired by chow mein, a Chinese American dish featuring fried noodles. Pan-crisping the noodles here mimics the crunch of the traditional dish, but limits the saturated fat. Look for lo mein or egg noodles at your local Chinese market or international aisle of major grocery stores.

Active Time
50 mins
Total Time
50 mins
Yield
Serves 4

How to Make It

1. Step
To prepare tofu: Preheat oven to 400 degrees F. Cut tofu crosswise into 1/2-inch-thick slices. Place in a single layer on a large baking sheet lined with 3 layers of paper towels. Cover with another 2 to 3 layers of paper towels. Gently press on the tofu to remove excess liquid. Discard the paper towels. Cut the tofu into 1/2-inch cubes.
2. Step
Heat 1 Tbsp. canola oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Transfer the skillet to the oven and bake until crispy, 10 to 15 minutes.
3. Step
Meanwhile, prepare sauce: Combine peanut butter, soy sauce, ginger, lime zest, lime juice, sesame oil, honey, and crushed red pepper, if using, in a small bowl. Set aside.
4. Step
To prepare noodle bowl: Cook noodles in boiling water according to package directions, about 3 minutes. Drain.
5. Step
When the tofu is ready, transfer it to a plate and keep warm. Carefully set the hot skillet over medium-high heat. (Be mindful of the hot handle!) Heat 1/2 Tbsp. canola oil to shimmering; add the cooked noodles, pressing them into a thin layer in the bottom of the pan. Cook until the underside is browned and crispy in spots, 3 to 5 minutes. Carefully flip the noodles and add the remaining 1/2 Tbsp. oil, drizzling it around the edge of the pan to allow it to stream down; cook until the underside is browned and crispy in spots, 3 to 5 minutes. Adjust heat as needed to prevent burning.
6. Step
Transfer the cooked noodles to a serving dish and top with carrots, cabbage, cilantro, mint, and the tofu. Drizzle with the peanut sauce. Sprinkle with peanuts and scallions. Serve with lime wedges.

Ingredients

  • 1 (14 ounce) package extra-firm tofu, drained
  • 2 tablespoons canola oil, divided
  • ¼ cup creamy natural peanut butter
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • ½ tablespoon lime zest
  • 2 tablespoons lime juice
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons honey
  • ¼ teaspoon crushed red pepper (optional)
  • 4 ounces Chinese noodles, such as Kame
  • 2 cups shredded carrots
  • 1 cup shredded red or green cabbage
  • ½ cup coarsely chopped fresh cilantro
  • ½ cup coarsely chopped fresh mint
  • ½ cup unsalted roasted peanuts, chopped
  • 4 scallions, white and light green parts only, thinly sliced
  • Lime wedges for serving

Tags

Dairy-FreeDiabetes AppropriateEgg FreeHealthy PregnancyHeart HealthyHigh-ProteinVegetarian

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