Instructions
1. **Prepare the Tofu:** If you haven’t already, press the tofu to remove excess water. This will help it get crispy. You can do this by wrapping the tofu in paper towels and placing a heavy object on top for at least 20-30 minutes. Once pressed, cut the tofu into 1/2-inch cubes.
2. **Cook the Tofu:** Heat olive oil or avocado oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the skillet and set aside.
3. **Cook the Broccoli:** Add the broccoli florets to the same skillet (add a splash more oil if needed). Cook for 5-7 minutes, stirring occasionally, until tender-crisp. If using, add the sliced red bell pepper during the last 2-3 minutes of cooking. Remove from the skillet and set aside with the tofu.
4. **Cook the Noodles:** While the tofu and broccoli are cooking, bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain well and set aside.
5. **Make the Peanut Sauce:** In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup (or honey), minced garlic, and sriracha (or chili garlic sauce). Gradually whisk in the warm water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust seasonings as needed (more sriracha for heat, more syrup for sweetness, more soy sauce for saltiness).
6. **Combine Everything:** Add the cooked noodles, cooked tofu, and cooked broccoli (and red bell pepper, if using) back into the large pot or a large mixing bowl. Pour the peanut sauce over everything and toss gently to coat all ingredients evenly.
7. **Serve:** Divide the spicy peanut noodles among serving bowls. Garnish with chopped peanuts, fresh cilantro, sliced green onions, and a squeeze of lime juice, if desired. Serve immediately and enjoy!
Short Tips:
* **Pressing Tofu is Key:** Don’t skip pressing the tofu! It makes a huge difference in texture, allowing it to absorb flavors better and get wonderfully crispy.
* **Adjust Spice Level:** Start with less sriracha and add more to your liking. Everyone’s spice tolerance is different!
* **Make Ahead Sauce:** The peanut sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. You might need to add a splash of warm water and re-whisk before using, as it can thicken in the fridge.
* **Veggie Variations:** Feel free to swap out broccoli for other vegetables like snap peas, carrots, spinach, or bell peppers.
* **Batch Cooking:** This recipe is great for meal prep! Store individual portions in airtight containers in the refrigerator for up to 3-4 days. You can eat it cold or gently reheat in the microwave.
