Thai food is definitely making a resurgence in our household. Jeff and I have been to Garlic Thai for dinner 4 times in the past month and I still have the cravings left to make it at home too.

Case in point: Last night’s Thai peanut noodles with tofu…

Thai peanut noodles with tofu

So creamy and delicious!

Here’s how to make it: First, press and cut up a block of firm tofu. Coat lightly with oil and bake on a sheet pan for about 20 to 25 minutes at 375 degrees.

While that’s in the oven, toast some cashews in a dry pan until they’re as browned as you like em.

Toasted cashews

Set those aside and add about a tablespoon or so of sesame oil to the pan. Sautee a bell pepper and a couple caps of sliced shiitakes or any other mushroom.

Sautee red pepper and shiitakes

Next add a can of coconut milk and about a half a cup (packed) of my Thai red curry coconut peanut butter. Add 1 tablespoon each of soy sauce and fish sauce. Whisk until smooth and creamy.

Thai red curry coconut peanut butter 2

Add coconut milk and red curry coconut peanut butter

I turned the heat all the way down to low while my soba noodles were boiling. When they’re done, just drain them and add them straight to the sauce.

Boil soba noodlesAdd noodles to peanut sauce

Serve it up topped with the baked tofu, toasted cashews, and sliced scallions.

You can use any noodles you have available, and to make it vegetarian or vegan, just eliminate the fish sauce.

Thai peanut noodles with tofu 2

I think this would be even better with a sour punch. Maybe lemongrass or kaffir lime leaf. I’ll have to play around with it some more but Jeff and I were both mmmm-ing the whole time so it’s definitely a winner already.

So, so good. It’s like asian alfredo!

Thai peanut noodles with tofu

Creamy Thai peanut noodles with a kick of red curry.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 to 3 servings

Ingredients

  • 1 block extra firm tofu
  • 1 small red bell pepper
  • 1 handful shiitake mushrooms
  • 1 can coconut milk
  • 1 tbsp. soy sauce
  • 1 tbsp. fish sauce
  • 1/2 cup Thai red curry coconut peanut butter
  • 2 portions soba or other asian noodles
  • 1 tbsp. sesame oil
  • handful of cashews and scallions for garnish

Cooking Directions

  1. Bring water to a boil for noodles.
  2. Press excess liquid out of tofu and cut into cubes.
  3. Bake tofu for 25 minutes at 375 degrees on a baking sheet lined with parchment paper.
  4. Toast cashews in a dry pan until brown, set aside.
  5. Saute bell pepper and shiitakes in sesame oil until soft.
  6. Add coconut milk, seasonings, and peanut butter and whisk to combine.
  7. Add noodles and toss to combine.
  8. Serve topped with baked tofu, toasted cashews, and sliced scallions.

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