Best 2 Rice Noodles And Tofu In Peanut Sauce Recipes

Indulge in a tantalizing culinary journey with our diverse selection of rice noodles and tofu recipes, each offering a unique symphony of flavors that will captivate your taste buds. Embark on a voyage through Southeast Asian cuisine with our classic Pad Thai, a harmonious blend of sweet, sour, and savory notes, or savor the aromatic delight of Vietnamese Pho, a heartwarming broth brimming with fragrant spices and tender beef or chicken. For a refreshing twist, dive into our涼拌米粉 (liang ban mi fen), a refreshing cold rice noodle salad bursting with crisp vegetables and a tangy sesame dressing.

Entice your palate with our delectable tofu dishes, starting with the ever-popular Mapo Tofu, a fiery Sichuan classic that showcases the perfect balance between heat and flavor. Experience the comforting embrace of Japanese Agedashi Tofu, where crispy-fried tofu meets a savory dashi broth, or relish the simplicity of Stir-Fried Tofu with Garlic Sauce, a testament to the versatility of this humble ingredient.

Our collection caters to every dietary preference, with vegan and gluten-free options available. Whether you seek a quick and easy weeknight meal or an impressive dish to grace your dinner table, our recipes are designed to inspire and delight. Join us on this culinary adventure and discover the endless possibilities of rice noodles and tofu.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH

Spicy Rice Noodles With Crispy Tofu and Spinach image

Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.

Provided by Sarah Jampel

Categories dinner, lunch, weekday, noodles, main course

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

12 to 14 ounces firm tofu
1/2 to 1 teaspoon kosher salt
1 tablespoon peanut or vegetable oil
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon panko (Japanese bread crumbs)
1 tablespoon sesame seeds (optional)
8 ounces wide rice noodles
3 tablespoons sesame oil
3 tablespoons peanut oil
1 garlic clove, thinly sliced
1 (1-inch) piece of ginger, peeled and thinly sliced
1 1/2 teaspoons to 1 tablespoon red-pepper flakes, to taste
1 tablespoon sesame seeds, plus more for garnish (optional)
1 teaspoon kosher salt
1 cup roughly chopped basil, packed
3 large or 4 small scallions, roughly chopped
3 cups baby spinach, packed
1/2 lime
Toasted sesame oil, for drizzling (optional)

Steps:

Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.

Nutrition Facts : @context http, Calories 604, UnsaturatedFat 28 grams, Carbohydrate 57 grams, Fat 35 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

Baked Tofu With Peanut Sauce and Coconut-Lime Rice image

A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.

Provided by Yewande Komolafe

Categories dinner, weekday, grains and rice, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
2/3 cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
1/2 cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso
1 tablespoon grated ginger
1 tablespoon fish sauce (optional)
2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons buckwheat honey or molasses
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced

Steps:

Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid scrambling later on.
Use Fresh Ingredients: The fresher your ingredients are, the better your dish will taste. Try to use fresh vegetables, herbs, and spices whenever possible.
Season to Taste: Don't be afraid to adjust the seasonings in the recipes to your own taste. Add more or less salt, pepper, or other spices until the dish tastes just the way you like it.
Cook the Noodles Properly: Be sure to cook the rice noodles according to the package instructions. Overcooked noodles will be mushy and unpleasant to eat.
Make the Peanut Sauce in Advance: The peanut sauce can be made ahead of time and stored in the refrigerator for up to a week. This will save you time when you're ready to assemble the dish.
Garnish with Fresh Herbs: Before serving, garnish the dish with fresh herbs such as cilantro, basil, or mint. This will add a pop of color and flavor.

Conclusion:

This versatile dish can be enjoyed as a main course or a side dish. It's also a great way to use up leftover rice noodles. The peanut sauce is creamy, flavorful, and slightly spicy. It's the perfect complement to the chewy noodles and crispy tofu. With a little planning and effort, you can easily make this delicious and satisfying dish at home. So, gather your ingredients, put on your apron, and let's get cooking!