Easy Thai Peanut Tofu Noodles + My Top Tofu Cooking Tips
On this episode of Whit’s Kitch, we’re making Thai Peanut Tofu Noodles and I’m dishing up my top tips for perfectly cooked tofu.
Tofu is a very misunderstood food.
First off, it gets a bad wrap from soy naysayers.
Side note – if you think soy is bad for you, be sure to check out my 3-part series on the health benefits of soy. You’ll be pleasantly surprised to learn that what those critics are claiming is total nonsense.
Secondly, some people think tofu is bland, mushy, and totally boring. To that I say, “Well, it can be…if you don’t know how to cook it!”
By that account, I could say that chicken is cold and slimy…if you’re eating raw.
In fact, soy foods, like tofu, are some of the most versatile foods on the market and deliver both functional benefits and optimal taste and texture.
With a little effort, you can become a tofu master in no time!
Today I’m going to share with you my top tofu tips plus a super tasty recipe – easy Thai Peanut Tofu Noodles.
top tips for perfectly cooked tofu
#1. Always thoroughly dry your tofu.
I like to chop mine into chunks and then lay them flat in a single layer on top of a paper towel. Then I lay another paper towel on top and let it sit for about 20 minutes before tossing it with spices and baking it.
You can also press a block of uncut tofu between two plates with a towel, weighed down with anything you have handy.
Either way, keep it in the refrigerator while it drains for food safety purposes.
#2. Use ample oil and/or a non-stick pan when sautéing.
I’ve ruined one too many batches of tofu by using minimal oil in my stainless steel pans. It always ends in disaster.
#3. Let tofu thoroughly sear before tossing or flipping it.
Once a crust forms, it will easily loosen from the pan.
#4. Pre-bake extra-firm tofu before stir-frying for even chewier chunks.
After you’ve pressed, drained, and tossed your tofu with spices, bake it for about 20 minutes at 350 F. Then add the tofu to whatever you’re cooking right before the last step.
This is the technique I use in my Easy Thai Peanut Tofu Noodles!
- 1 block of extra firm tofu
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- salt and pepper
- ¼ cup soy sauce
- 2 cups veggies of choice
- 8 oz cooked noodles
- 2 tablespoons peanut butter
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- green onions
- bean sprouts
- Chop and drain one block of tofu.
- Next, toss your tofu chunks with 1 tablespoon of olive oil, garlic powder, and salt and pepper.
- Bake at 350 for 20 minutes.
- While your tofu cooks, make your peanut sauce by whisking all ingredients together. Set aside.
- In a large skillet, heat one tablespoon of olive oil. Add veggies and sauté for about 3-5 minutes, until softened.
- Add noodles, sauce, and tofu to the pan, and cook for an additional 2-3 minutes.
- Garnish with green onions, bean sprouts, and peanuts.
Fyi, this is the first post in a three-part series on cooking with soy. Stay tuned for the next posts where we’ll tackle tempeh and edamame!
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Weigh in: What are your top tofu tips? Will you try this Thai Peanut Tofu recipe?
*This post is sponsored by Archer Daniels Midland (ADM), but all opinions are my own. I thank you for your support of Whitney E. RD-approved partnerships that make this website possible.