Slurpable noodles are drenched in silky peanut sauce with a touch of sesame oil, then served up with crispy cabbage and pan-fried tofu to make these scrumptious peanut sesame noodles. A delicious vegan meal that can be served hot or cold!
- 7 ounces dried spaghetti (or noodles of choice)
- ⅓ cup creamy natural peanut butter
- ¼ cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- About ⅓ cup water, or as needed
- 1 tablespoon peanut oil, or high heat oil of choice
- 7 ounces super firm tofu, cut into 1-inch cubes
- 1 tablespoon peanut oil, or high heat oil of choice
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 4 scallions, white and green parts separated and chopped
- 2 cups shredded red cabbage
- ¼ cup chopped roasted peanuts
- 2 tablespoons toasted sesame seeds
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
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While the pasta cooks, whisk the ingredients for the peanut sesame sauce together in a small bowl, thinning the mixture with as much water as you need. You want the sauce to be thick and creamy, but pourable and not too runny.
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Drain the pasta into a colander and return it to the pot.
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Next, make the pan-fried tofu. Coat the bottom of a large skillet with 1 tablespoon of peanut oil and place it over medium heat.
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When the oil is hot, add the tofu in an even layer. Cook the pieces for about 10 minutes, flipping one or two times, until the cubes are browned and crispy on multiple sides.
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Remove the tofu from the skillet and transfer it to a plate when done.
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Add a tablespoon of peanut oil to the skillet, then add the garlic, ginger and white parts of scallions. Sauté the aromatics for about 1 minute, until very fragrant.
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Add the noodles and tofu sauce the skillet, then the sauce. Stir everything with a fork to coat the noodles and tofu with the sauce. Raise the heat to high and cook everything for about a minute, just until heated throughout.
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Remove the skillet from heat and stir in the cabbage.
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Top the noodles with the peanuts, sesame seeds, and green parts of scallions. Divide onto plates and serve.