How long does crispy tofu over thai peanut udon noodles [vegan] take to prepare?

This pasta dish takes approximately 20-30 minutes from start to finish.

Can I use gluten-free pasta in crispy tofu over thai peanut udon noodles [vegan]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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This is a simple yet flavorful meal to put together and the peanut sauce sounded like a good idea.

In a bowl whisk together the soy sauce, peanut butter, vegetable stock, garlic, sesame oil, lime juice, ginger and cayenne until well incorporated. Set aside.
In a shallow dish place the Panko and season with salt and pepper. In a second shallow dish pour the coconut milk.
Dip each tofu cube into the coconut milk and then roll in the Panko. When all cubes are coated put into a saute pan over medium heat with the sesame and vegetable oil. Allow to brown on all sides. If the Panko does not adhere that is OK- it will form a nice crumb that will be used to top the udon noodles.
As the tofu is cooking place the udon noodles in a pot of water and cook according to package directions. When done, drain noodles and place in a bowl. Add the peanut sauce and mix well.
To assemble place noodles on a dish, top with the crispy tofu and any crumbs from the pan. Top with green onion.

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Rebeca Oliver says:

October 1, 2014 at 3:05 pm

Anthony Ceravolo
Trudi Christie says:

October 1, 2014 at 11:02 am

Ashleigh Holder…a friday night dinner???!
1. Ashleigh Holder says:
  
  October 1, 2014 at 11:11 am
  
  That looks amazing xxx
Misty Trujillo says:

October 1, 2014 at 5:20 am

Alex our next dinner??