Peanut Tofu Cabbage Noodles

Peanut-lime noodles with golden tofu and sweet cabbage. Loosen peanut sauce before adding it so it coats rather than clumps.

Why you’ll love this recipe

• Peanut-lime noodles with golden tofu and sweet cabbage.
• Loosen peanut sauce before adding it so it coats rather than clumps.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz firm tofu, small cubes
• 6 oz noodles
• 3 cups cabbage, shredded
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 lime, juiced
• 1 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Cook noodles according to the package and drain

   Cook noodles according to the package and drain. While the noodles or pasta cook, start the skillet steps below.

2. 02

   Build the flavor

   Whisk peanut butter, soy sauce, lime juice and measured warm water.

3. 03

   Heat oil in a skillet over medium-high

   Heat oil in a skillet over medium-high. Brown tofu 7–9 minutes, then add cabbage and cook 4 minutes.

4. 04

   Bring it together

   Toss in noodles and sauce over low heat until glossy and hot.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Loosen peanut sauce before adding it so it coats rather than clumps.

Make it your own

Use rice noodles instead of wheat noodles.

What to serve with it

Serve straight from the hot skillet in shallow bowls. Keep the pieces spread out rather than tightly packed so the vegetables retain their bite.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.