My husband usually prefers meat-based dishes, but even he fell in love with this tofu bowl. The balance of spice, sweetness, and creamy peanut flavor is irresistible, and it leaves you full without feeling heavy. This Spicy Peanut Tofu Bowl with Rice Noodles is one of those recipes that feels like takeout but is actually healthier, fresher, and made entirely at home. It’s a colorful mix of soft rice noodles, sautéed vegetables, golden tofu, and a rich peanut sauce that’s both sweet and spicy. It’s one of those recipes that surprise people — they taste it, and suddenly tofu becomes their new favorite protein.

I have been making this dish for years whenever I crave something flavorful yet nourishing. I use firm tofu because it crisps up beautifully, and I always include fresh vegetables like carrots and bell peppers for color and crunch. The sauce is the soul of the dish — peanut butter, soy sauce, garlic, and sriracha come together in a way that just makes your taste buds dance. Always taste and adjust the sauce before mixing it with the noodles — that’s my little secret to perfection.

You can serve this bowl warm or chilled, with some chopped peanuts on top for crunch, also with lime wedges or a sprinkle of sesame seeds for a finishing touch. It’s flexible and works beautifully for lunch, dinner, or even meal prep for the week.

It’s Perfect For:

• Busy weeknights when you need a quick, satisfying dinner
• Meatless Mondays or plant-based diets
• Spicy food lovers who crave flavor-packed meals
• Meal prep lunches that stay delicious for days
• Impressing guests with something unique yet simple

Ingredients

For the Tofu and Noodles:

• 14 oz firm tofu, drained and pressed
• 8 oz rice noodles
• 1 tablespoon sesame oil (or vegetable oil)
• 2 cups mixed vegetables (bell peppers, carrots, broccoli, or snap peas)
• 2 green onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon chili flakes (optional, for extra heat)

For the Spicy Peanut Sauce:

• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar or lime juice
• 1 tablespoon honey or maple syrup
• 2 teaspoons sriracha or chili garlic sauce
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 2–4 tablespoons warm water (to thin the sauce)

For Garnish:

• Crushed peanuts
• Fresh cilantro or basil leaves
• Lime wedges

Kitchen Equipment You’ll Need

• Large non-stick skillet or wok
• Medium saucepan for noodles
• Mixing bowls (small and large)
• Whisk or fork for blending sauce
• Knife and cutting board
• Tongs or spatula for turning tofu
• Measuring cups and spoons

How to Make Spicy Peanut Tofu Bowl with Rice Noodles

Step 1

Prepare the tofu: Drain the tofu and gently press it between paper towels to remove excess water. Cut it into bite-sized cubes. Heat sesame oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes in a single layer. Let them cook for 2–3 minutes per side, turning occasionally until golden and slightly crispy on the edges. Remove and set aside on a plate.

Step 2

Cook the rice noodles: In a medium pot, bring water to a boil and cook the rice noodles according to package instructions (usually about 6–8 minutes). Drain and rinse under cold water to stop the cooking process. Toss lightly with a few drops of sesame oil to prevent sticking.

Step 3

Make the spicy peanut sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, ginger, and garlic. Gradually add warm water, one tablespoon at a time, until you reach a creamy, pourable consistency. The sauce should be smooth, rich, and slightly spicy with a tangy kick from the vinegar or lime juice.

Step 4

Stir-fry the vegetables: In the same skillet used for the tofu, add another drizzle of oil if needed. Sauté the mixed vegetables over medium heat for 3–4 minutes, just until tender-crisp. Add the green onions and a dash of soy sauce to enhance flavor.

Step 5

Combine everything: Return the tofu to the skillet with the vegetables. Pour in the peanut sauce and gently stir until everything is well-coated and heated through. Add the cooked rice noodles and toss thoroughly, making sure the sauce coats every strand evenly. Adjust the spice level by adding more sriracha if you like it extra hot.

Step 6

Serve and garnish: Divide the noodles and tofu mixture into bowls. Sprinkle with crushed peanuts and fresh cilantro. Add a squeeze of lime juice before serving for a bright, refreshing contrast to the spicy sauce.

Tips for the Best Spicy Peanut Tofu Bowl

• Press the tofu well.
  Extra moisture makes tofu soggy. Press it for at least 15 minutes to help it crisp beautifully in the pan.
• Use firm or extra-firm tofu.
  Soft tofu will fall apart during cooking. Firm types hold their shape and absorb the sauce better.
• Don’t overcrowd the pan.
  Fry tofu in batches if needed — crowding lowers the heat and prevents crisping.
• Add warm water to the sauce.
  This helps blend peanut butter smoothly, giving you a creamy and silky texture.
• Toss noodles lightly in oil.
  After boiling, drizzle sesame oil over the noodles to prevent sticking and add flavor.
• Adjust spice to your liking.
  Start with a small amount of sriracha, then taste. You can always add more later.
• Garnish smartly.
  Peanuts, herbs, and lime juice add brightness and crunch that make the dish pop.

Optional Ingredients

• Bean sprouts – add crunch and freshness at the end.
• Coconut milk – makes the sauce creamier and slightly sweet.
• Crushed red pepper flakes – for an extra fiery kick.
• Shredded cabbage – adds color and a lovely texture.
• Sesame seeds – a nutty finishing touch for garnish.
• Fresh basil or mint – gives a light, refreshing aroma.

How to Serve Spicy Peanut Tofu Bowl with Rice Noodles?

I love serving this dish right out of the wok while the noodles are still warm and glossy with sauce. The aroma of peanut, garlic, and chili fills the kitchen, and everyone seems to gather around before I even call them to the table. It’s best served in deep bowls so the sauce pools slightly at the bottom — perfect for scooping every last bit. I usually set the table with lime wedges, chopped peanuts, and a small bowl of extra peanut sauce for anyone who loves it extra creamy.

I sometimes like to serve it family-style, placing the tofu, noodles, and vegetables in separate bowls so everyone can build their own bowl just the way they like it. It makes dinner interactive and fun, especially when we have guests. I often include a side of fresh cucumber salad or steamed edamame for balance. The contrasting temperatures — warm noodles and cool salad — make it refreshing and well-rounded.

And when I’m eating alone, I keep it simple. I top my bowl with a handful of crushed peanuts and a generous squeeze of lime for brightness. A sprinkle of chopped herbs and a drizzle of sesame oil give it that restaurant-quality look and taste. It’s comforting, healthy, and deeply satisfying without being too heavy — exactly what a homemade meal should be.

Is Spicy Peanut Tofu Bowl with Rice Noodles Healthy?

Absolutely! This dish is full of plant-based protein from tofu, healthy fats from peanut butter, and fiber from vegetables and rice noodles. It gives you balanced nutrition in every bite. Plus, you control the sodium and sweetness, making it a much better choice than takeout.

It’s also adaptable for gluten-free and vegan diets. Use tamari instead of soy sauce and maple syrup instead of honey for a fully plant-based, gluten-free version that still tastes indulgent and rich.

Variations and Substitutions

• Chicken Peanut Bowl: Swap tofu for grilled or pan-seared chicken strips. It’s great for those who prefer a meat protein but love the same sauce.
• Shrimp Peanut Noodles: Add cooked shrimp for a lighter, seafood twist that pairs beautifully with the spicy sauce.
• Veggie-Loaded Version: Use double the vegetables and skip the noodles for a low-carb meal full of color and crunch.
• Zucchini Noodles: Replace rice noodles with spiralized zucchini for a fresh, lighter option that’s still flavorful.
• Peanut-Free Version: Use almond or sunflower seed butter instead of peanut butter if you have allergies.
• Sweet and Mild Version: Skip the sriracha and add a little extra honey for a kid-friendly, non-spicy bowl.
• Thai-Inspired Version: Add coconut milk, lime leaves, and a bit of fish sauce for deeper Southeast Asian flavor.
• Crunchy Cold Noodle Salad: Serve the noodles chilled with extra veggies and cold tofu for a refreshing summer lunch.

How to Store and Reheat

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the peanut sauce separate if possible so the noodles don’t soak it all up and become too soft. The tofu will keep its texture better if stored apart from the sauce.

To reheat, warm the noodles and tofu gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving for too long — it can dry out the tofu and make the noodles rubbery. Stir occasionally until warm and creamy again.

Frequently Asked Questions About Spicy Peanut Tofu Bowl with Rice Noodles

Can I use other noodles?
Yes! You can use soba, udon, or even spaghetti if you don’t have rice noodles on hand. Soba gives a nutty flavor, while spaghetti makes it more filling. Just cook them al dente so they don’t get too soft once mixed with the sauce.

How can I make it gluten-free?
Just replace soy sauce with tamari or coconut aminos — everything else is naturally gluten-free. Double-check your rice noodles too, as some brands may contain wheat.

Can I air-fry the tofu?
Absolutely. Air fry at 375°F for 12–15 minutes, flipping halfway for a crispy texture. Lightly coat the cubes in cornstarch and oil before air-frying for extra crunch.What vegetables go best with this dish?
Carrots, bell peppers, broccoli, and snap peas work beautifully, but mushrooms and bok choy are delicious too. The goal is to add texture and color to contrast the creamy sauce.

Spicy Peanut Tofu Bowl with Rice Noodles Recipe

Recipe by Maria MeyerCourse: Main Course, LunchCuisine: Asian FusionDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

This Spicy Peanut Tofu Bowl with Rice Noodles is the perfect blend of creamy, spicy, and comforting flavors that make you feel good about what you’re eating. It’s the kind of meal that turns an ordinary evening into something special — warm, nourishing, and full of flavor made right in your kitchen.

Ingredients

• For the Tofu and Noodles:

• 14 oz firm tofu, drained and pressed

• 8 oz rice noodles

• 1 tablespoon sesame oil (or vegetable oil)

• 2 cups mixed vegetables (bell peppers, carrots, broccoli, or snap peas)

• 2 green onions, sliced

• 1 tablespoon soy sauce

• 1 teaspoon chili flakes (optional, for extra heat)

• For the Spicy Peanut Sauce:

• 1/4 cup creamy peanut butter

• 3 tablespoons soy sauce

• 2 tablespoons rice vinegar or lime juice

• 1 tablespoon honey or maple syrup

• 2 teaspoons sriracha or chili garlic sauce

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• 2–4 tablespoons warm water (to thin the sauce)

• For Garnish:

• Crushed peanuts

• Fresh cilantro or basil leaves

• Lime wedges

Directions

• Prepare the tofu: Drain the tofu and gently press it between paper towels to remove excess water. Cut it into bite-sized cubes. Heat sesame oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes in a single layer. Let them cook for 2–3 minutes per side, turning occasionally until golden and slightly crispy on the edges. Remove and set aside on a plate.
• Cook the rice noodles: In a medium pot, bring water to a boil and cook the rice noodles according to package instructions (usually about 6–8 minutes). Drain and rinse under cold water to stop the cooking process. Toss lightly with a few drops of sesame oil to prevent sticking.
• Make the spicy peanut sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, ginger, and garlic. Gradually add warm water, one tablespoon at a time, until you reach a creamy, pourable consistency. The sauce should be smooth, rich, and slightly spicy with a tangy kick from the vinegar or lime juice.
• Stir-fry the vegetables: In the same skillet used for the tofu, add another drizzle of oil if needed. Sauté the mixed vegetables over medium heat for 3–4 minutes, just until tender-crisp. Add the green onions and a dash of soy sauce to enhance flavor.
• Combine everything: Return the tofu to the skillet with the vegetables. Pour in the peanut sauce and gently stir until everything is well-coated and heated through. Add the cooked rice noodles and toss thoroughly, making sure the sauce coats every strand evenly. Adjust the spice level by adding more sriracha if you like it extra hot.
• Serve and garnish: Divide the noodles and tofu mixture into bowls. Sprinkle with crushed peanuts and fresh cilantro. Add a squeeze of lime juice before serving for a bright, refreshing contrast to the spicy sauce.