These Peanut Udon Noodles with Crispy Tofu are an easy weeknight dinner you’ll want on repeat! Chewy udon is tossed in a velvety peanut sauce made with silken tofu, then topped with crispy marinated tofu, a bright and herby tiger salad, toasted sesame seeds, and chili oil. It’s the perfect combination of creamy, crispy, spicy, and fresh!

Creamy Peanut Udon with Crispy Tofu

I was inspired to make these creamy peanut udon noodles after saving @finntonry‘s Spicy Tofu and Chicken Noodles. It has been living rent-free in my mind ever since, and I knew I had to create a vegan version!

My Vegan Take on Spicy Peanut Noodles

The star of this recipe is the combination of chewy udon noodles, creamy peanut sauce, and crispy marinated tofu. Instead of making a traditional peanut sauce, I blend peanut butter with silken tofu, which makes the sauce incredibly creamy while adding a little extra protein and giving it a beautifully silky texture.

Then there’s the tofu. Grated tofu gets marinated in a savory, flavorful mixture before being cooked until golden and crispy. The little crumbles cling to the noodles and soak up all that delicious sauce, giving every bite a combination of creamy, chewy, crispy, and crunchy textures! And while the tiger salad is technically optional, I highly recommend making it. The fresh, crunchy vegetables and tangy dressing cut through the richness of the peanut sauce and make the whole bowl feel brighter and more balanced.

Finish everything with toasted sesame seeds and chili oil, and you’ve got a vegan noodle dinner that’s seriously hard to stop eating.

Why You’ll Love This Recipe

• Packed with plant-based protein: tofu is incorporated into both the sauce and the topping.
• Texture heaven: chewy udon, creamy sauce, crispy tofu, and crunchy salad are combined for the perfect balance of textures and flavors.
• Big flavor! These noodles are savory, nutty, spicy, tangy, and slightly sweet.
• Weeknight-friendly: while there are a few components to this dish, overall, the recipe feels impressive without requiring complicated cooking techniques.
• Meal-prep friendly: the components can be prepared ahead of time and stored separately for quick meals.

Step-by-Step Instructions

1. Marinate the Tofu:

Shred the super-firm tofu on the large holes of a box grater into a large bowl. Toss with the low-sodium soy sauce and dark soy sauce until evenly coated, and set aside.

2. Make the Tiger Salad (Optional, but Recommended):

In a large bowl, whisk together the rice vinegar, low-sodium soy sauce, agave, toasted sesame oil, and salt. Add the sliced cucumber, chopped cilantro, scallions, and jalapeño, and toss gently to coat. Refrigerate while you prepare the rest of the dish.

3. Blend the Peanut Sauce:

Combine the silken tofu, peanut butter, low-sodium soy sauce, rice vinegar, bouillon powder, chili flakes, and MSG (if using) in a blender. Pulse until completely smooth and creamy. Taste and adjust seasonings, if necessary.

4. Crisp the Tofu and Cook the Udon:

Heat the oil in a large sauté pan or wok over medium-high heat. Add the marinated tofu and cook, stirring only occasionally, until golden and crispy, 10 to 15 minutes. Add the diced onion and cook, stirring often, until translucent, 2 to 3 minutes. Add the garlic and ginger and cook until fragrant, another 30 seconds to 1 minute. Remove from heat.

Meanwhile, cook the udon noodles according to package directions. Drain very well.

5. Assemble and Enjoy!

Toss the drained noodles with the peanut sauce until thoroughly coated. Divide among bowls, top with the crispy tofu mixture and tiger salad, and finish with toasted sesame seeds and chili oil. Enjoy!

Tips and FAQs

• Let the tofu sit undisturbed before stirring: In the first few minutes of cooking, resist the urge to stir constantly. Contact with the hot pan is what builds that golden crust!
• Season your udon cooking water lightly: The sauce is well-seasoned, but salting the water keeps the noodles themselves from tasting flat.
• Drain the noodles very well: Excess water clinging to udon will thin the peanut sauce. Give the colander a good shake.
• Make the tiger salad first and let it sit in the fridge while you cook. The brief pickle time mellows the raw onion and chile bite in the dressing and brightens the cucumbers.

Can I use a different type of tofu for the crispy topping?

Super-firm works because it doesn’t need pressing and shreds great!

Can I make this nut-free?

Sunflower seed butter works surprisingly well in place of the peanut butter, and sunflower seeds can replace the sesame garnish for a fully nut- and seed-flexible version (some sunflower butters still use seeds, so check allergen labels).

Can I make this gluten-free?

Yes! Use tamari or coconut aminos in place of both soy sauces, GF-certified udon or rice noodles, and check that your bouillon and chili oil are gluten-free.

How do I store leftovers?

Keep the components separate when possible: crispy tofu in one container, noodles in another and sauce in another, salad in a fourth. They hold well for 3 to 4 days refrigerated. The tofu softens slightly but crisps back up in a hot pan or air fryer.

Can I serve this cold?

Yes! Honestly, it’s excellent as a cold dish! Undercook the noodles by a minute so they stay chewy once chilled.

The Best Creamy Udon Noodles

If you’re craving something cozy, spicy, and satisfying, these Creamy Peanut Udon Noodles are it! The silken tofu peanut sauce coats every noodle, the crispy tofu adds an irresistible savory crunch, and the tiger salad brings just the right amount of freshness. If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Creamy Peanut Udon with Crispy Tofu

Ashley

These Peanut Udon Noodles with Crispy Tofu are an easy weeknight dinner you’ll want on repeat! Chewy udon is tossed in a velvety peanut sauce made with silken tofu, then topped with crispy marinated tofu, a bright and herby tiger salad, toasted sesame seeds, and chili oil. It’s the perfect combination of creamy, crispy, spicy, and fresh!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep

Servings 4

Ingredients

  

1x2x3x

For the Tofu:

• 1 (16-ounce) block of super-firm tofu, shredded on the large side of a box grater
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon red chili flakes, optional
• 1 tablespoon neutral oil, such as avocado or vegetable
• 1 yellow onion, diced
• 6 cloves fresh minced garlic
• 1 tablespoon fresh minced ginger
• For the Tiger Salad Optional:

For the Tiger Salad (Optional):

• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon agave, or sweetener of choice
• 1 teaspoon toasted sesame oil
• ½ teaspoon salt
• 1 large English cucumber, peeled, seeded and thinly sliced
• 1 bunch cilantro, roughly chopped
• 5 scallions, white and green parts, thinly sliced
• 1-2 jalapeños, seeded and thinly sliced (or 1 mild green chile, such as poblano, for less heat)

For the Creamy Peanut Sauce:

• 1 (14-ounce) package silken tofu
• ¼ cup peanut butter
• 3 tablespoon low-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon vegan chicken bouillon powder or paste, or sub vegetable bouillon
• 1 teaspoon red chili flakes, optional
• ½ teaspoon MSG, optional

Udon:

• 16 oz udon noodles

Toppings/Garnishes (Optional):

• Toasted sesame seeds
• Chili Oil

Instructions

 

• Before you begin: This recipe comes together quickly once cooking starts, so take a few minutes to do all your prep first — chop the vegetables, mince the garlic, measure out the sauces, and get everything within arm's reach of the stove. Having everything ready (mise en place) before you turn on the heat makes the cook smooth, easy, and stress-free.

Marinate the Tofu:

• Place the shredded tofu in a large bowl and toss with the low-sodium soy sauce and dark soy sauce until coated. Set aside.

Make the Tiger Salad (Optional):

• Whisk the rice vinegar, low-sodium soy sauce, agave, sesame oil and salt together in a large bowl.
• Add the prepared veggies and herbs and toss gently to coat. Place in the fridge while you prepare the rest of the dish.

Make the Creamy Peanut Sauce:

• Place the sauce ingredients in a blender and pulse until smooth and creamy. taste and adjust seasonings if necessary.,

Cook the Tofu:

• Heat the oil in large sauté pan or wok over medium-high heat. Once the oil is hot, add the tofu and cook, stirring occasionally, until golden and crispy, 10 to 15 minutes.
• Add the onion and cook, stirring often until it becomes translucent, 2 to 3 minutes.
• Add the garlic and ginger and cook until fragrant, another 30 seconds to 1 minute.

Cook the Udon:

• Meanwhile, cook the udon noodles according to package directions. Drain well.

Assemble:

• Toss the udon noodles with the peanut sauce. Divide among bowls and top with crispy tofu, tiger salad, and your desired garnishes. Enjoy!

Video

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