This dish was inspired by dinner at a peanut-loving friend’s house the other night.  Our friend, Denver, made us a version of this sweet and spicy peanut tofu and it was all I could think about until I finally sat down to re-create it.

There are so many great things about this dish.  For one, it takes all of 30 minutes to make if you are using your time wisely and if you can halfway multi-task.  Also, it is seriously reminiscent of our favorite peanut Thai dish, Pra Ram, with its thick sweet and spicy sauce.  Any veggies you have in your fridge should work perfectly in this dish and it reheats well and is delicious cold, making it a great left-over option.  The chewy and slurp-able rice noodles are fun to twirl on a plate or in a bowl and do a great job of sopping up any extra sauce so that no drop gets left behind.




  • 1 Block Tofu
  • 1/2 Cup Peanut Butter
  • 2 tsp Soy Sauce
  • 1 1/2 tsp Lime Juice
  • 1 Tbsp Sriracha
  • 1 tsp Maple Syrup
  • Pinch Salt
  • 2 Tbsp Fresh Cilantro, chopped
  • 1/2 tsp Ginger, minced
  • 2 Garlic Cloves
  • 1/2 tsp Sesame Oil
  • 1/4 Cup Coconut Milk
  • 1/4 Cup Water
  • 2 tsp Coconut Oil
  • 1/2 Red Pepper
  • 1/2 Medium Zucchini
  • 3/4 Cup Mushrooms, chopped
  • 1/2 Package Rice Vermicelli Noodles (4 Oz)
  • 1 Cup Chopped Spinach


  1. Preheat oven to 400F
  2. Cut tofu into bite-sized pieces and press out any extra water.
  3. Line a baking sheet with parchment paper and bake tofu for 30 minutes.
  4. While the tofu is baking, make the sauce by combining peanut butter, soy sauce, lime juice, sriracha, maple syrup, salt, cilantro, ginger, garlic, sesame oil, coconut milk and water in a blender or food processor on high and until smooth.
  5. Heat a non-stick skillet on medium high heat.
  6. Fill a pot with water to boil.
  7. Chop the veggies and combine them with the coconut oil in the skillet.
  8. Saute until browned. Turn off heat and add chopped spinach. Mix until wilted, set veggies aside.
  9. Once water is boiling, prepare the rice noodles according to the package, being sure not to overcook.
  10. Drain noodles, set aside.
  11. Once tofu is baked, combine with sauce over medium low heat until heated through.
  12. Fill each bowl with noodles, veggies and tofu. Top with extra hot sauce or a fresh garnish like green onion or cilantro and serve.


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Jamie Blum-Marciano

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