Fried Tofu with Hoisin and Peanut Butter Sauce Noodles
Sweet and crispy Fried Tofu with Hoisin and Peanut Sauce Noodles is an easy weeknight dish that comes together in just an hour! It's the perfect response to someone who asks "but where do you get your protein?"
Prep Time20 mins
Cook Time15 mins
Marinating Time30 mins
Total Time35 mins
Servings: 2 people
- ½ cup hoisin sauce
- 4 Tablespoons soy sauce divided
- 8 ounces extra-firm tofu, drained, pressed, and cubed (see notes)
- ¼ cup cornstarch or potato starch
- 2 Tablespoons coconut oil
- 7 ounces packaged organic udon
- ½ cup plus 2 tablespoons vegetable broth
- ¼ cup peanut butter (see notes)
- 5 ounces baby spinach
Mix the hoisin and 2 tablespoons soy sauce in a small bowl. Add the cubed tofu, toss, and let marinate for 30 minutes.
Place the cornstarch on a large plate. Remove the tofu from marinade and lay out on cornstarch, tossing to coat all sides. (Reserve the marinade for drizzling at the end.)
Heat the oil over medium-high heat in a large skillet. Add the tofu to the hot oil and fry on all sides. Set aside.
Fill a large saucepan with water and cover. Bring to a boil and add the udon. Cook for 5 minutes and drain. Set aside.
Add the broth, peanut butter, and remaining soy sauce to the same saucepan and bring to a boil. Turn down the heat and cook for 2 minutes, then add the udon back into the pan. Coat the udon with the sauce. Add the spinach to the pot and stir into the sauce and noodles. Continue cooking, on low, for about 3 minutes until the spinach wilts.
Remove from the heat and divide between two bowls. Place half of the tofu on top of each bowl of udon. Drizzle the remaining hoisin mixture over the top.
We are voracious eaters in my family, and we love tofu! I actually used 2 blocks (32 ounces) of tofu with the same marinade and had plenty! If your family is like mine, and loves their tofu, feel free to increase the amount.
If you have peanut allergies you can substitute the peanut butter with "soynut butter." I like the brand Wow Butter.