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Fresh Cold Sesame Peanut Noodle Bowl with Crispy Tofu

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A refreshing and satisfying cold noodle bowl featuring crispy tofu and a creamy sesame peanut sauce, perfect for quick summer meals.

Ingredients

Scale
  • 8 oz thin wheat noodles or soba noodles
  • 14 oz extra firm tofu, pressed and cut into cubes
  • 2 tbsp cornstarch
  • 2 tbsp sesame oil or neutral oil (for frying)
  • 1/3 cup creamy peanut butter (natural, no added sugar)
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp toasted sesame oil
  • 1–2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger (optional)
  • 1/4 cup warm water
  • Red pepper flakes or Sriracha, to taste
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced cucumber
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • Fresh cilantro or mint leaves
  • Optional: crushed peanuts for extra crunch

Instructions

  1. Press the tofu by wrapping it in a clean towel and placing a heavy pan on top for 15 minutes. Cut into 1-inch cubes and toss with cornstarch to coat evenly.
  2. Bring a large pot of salted water to a boil. Cook noodles according to package instructions until al dente (6-8 minutes for soba). Drain and rinse under cold water. Toss with a drizzle of sesame oil to prevent sticking.
  3. In a mixing bowl, whisk together peanut butter, soy sauce, toasted sesame oil, rice vinegar, honey, minced garlic, grated ginger, and warm water until smooth. Adjust water to desired consistency. Add red pepper flakes or Sriracha to taste.
  4. Heat sesame oil in a skillet over medium-high heat. Fry tofu cubes in a single layer without overcrowding for 3-4 minutes per side until golden and crispy. Drain on paper towels.
  5. Assemble bowls by placing cold noodles in each bowl. Drizzle with peanut sauce and toss gently to coat. Top with crispy tofu, shredded carrots, cucumber slices, green onions, fresh herbs, toasted sesame seeds, and crushed peanuts if using.
  6. Taste and adjust seasoning if needed, adding a squeeze of fresh lime juice or more soy sauce for brightness.

Notes

Press tofu thoroughly to remove excess water for best crispiness. Use cornstarch coating for a crunchy exterior. Fry tofu over medium-high heat without overcrowding the pan. Chill noodles under cold water after cooking to prevent mushiness. Store noodles and sauce separately from tofu to maintain crispiness. Reheat tofu in a pan or oven rather than microwave to restore crunch.

Nutrition

Keywords: cold noodles, peanut sauce, crispy tofu, summer meals, sesame, vegan, gluten-free, easy recipe

Find it online: https://tempotaste.com/fresh-cold-sesame-peanut-noodle-bowl-with-crispy-tofu-easy-recipe-for-summer-meals/