Spicy Peanut Tofu Noodle Soup (Vegan Gluten-Free)
This Spicy Peanut Tofu Noodle Soupis creamy delicious and ready in 30 minutes. The sauce is fresh and peanutty with sticky sweet chilli tofu, some steamed vegetables and noodles for a comforting plant-based meal.
I love noodle dishes and this is my take on a creamy ramen, with a delicious spiced peanut and coconut milk sauce, served with ramen noodles, some fried tofu and fresh veggies. You can use any veg you like here, as well as adding more or less spice, depending on your mood. The key is some amazing simple ingredients that elevate this dish and mean it’s ready in less then 30 minutes. As the recipe uses tofu, it’s naturally full of plant protein and is easily gluten-free too, depending on the noodles you choose.
Why will I love this recipe?
This noodle dish is amazing:
- Comforting, cosy and delicious
- Fresh and vibrant
- Packed with plant-based goodness
- Naturally high in protein from tofu and peanut butter
- Easy to make in two dishes
- Ready in less than 30 minutes
- Requires no fancy equipment
- Spiced and saucy
- Dairy-free, egg-free and vegan
- Easily gluten-free
- Nut-free options (the flavour will change)
- Great for making for friends and family
- Ideal for meal prep
- Can be easily doubled or tripled to feed more people
- Great for a midweek dinner
- Fancy enough for weekends
- Topped with gut healthy fermented pink pickles
If you already love the sound of these noodles, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the tofu:
- Extra-firm tofu: drain away any water from the pack and lightly pat dry then slice into squares.
- Sweet chilli sauce: this adds all the flavour we need.
- Tenderstem broccoli: of use some peppers, baby corn or other veg.
- Olive or sesame oil: for frying off the tofu.
As for the soup:
- Olive or sesame oil: sesame has a stronger flavour, but it works well for this recipe.
- Spring onion: the white and green parts.
- Garlic and ginger: fresh is best for tons of flavour.
- Smooth peanut butter: ideally one that is 100% peanuts (or with only added salt).
- Smoked chilli jam: this is from Encona and adds a lovely smokey and slightly spiced flavour. You can use another smokey chilli sauce, too. Or use some gochujang which is delicious.
- Miso paste: for rich umami goodness and flavour.
- Light or full-fat coconut milk: to make the sauce creamy.
- Lime: for tang.
- Ramen noodles: these are best in terms of texture, thickness and overall appearance but any noodles will work (make sure they are GF where needed and not egg noodles if you are following this vegan recipe).
To serve, I like to add some extra chilli sauce (or use chilli oil), some pink pickles, fresh coriander, sesame seeds and slices of fresh chilli.
Is this gluten-free and nut-free?
This recipe is naturally gluten-free, as long as you use gluten-free noodles. To make this nut-free, you can use tahini instead of peanut butter. Note that the flavour will change but it will be delicious, too.
How do I make this?
You can make these noodles in a few steps:
- Slice the tofu and stir with the chilli sauce: and leave for 10 minutes to marinade.
- Meanwhile, fry off the spring onion, garlic and garlic in a non-stick pan: and allow to cook through.
- Whisk together the chilli jam, miso and peanut butter: with some coconut milk to a thick paste.
- Add the paste into the pan with the coconut milk: and add the lime.
- Allow to warm through: and ready to serve.
- Cook the noodles according to packet instructions: using the steam above to cook the broccoli.
- Fry of the tofu in a non-stick pan: until golden.
- Place the noodles in bowls, pour over the soup sauce and the tofu: adding the broccoli and other serving toppings.
- Enjoy straight away: or allow to cool.
How long will it last?
You can enjoy this straight away, or keep the sauce and tofu separately in containers for 2-3 days in the fridge and warm back up to serve with noodles. You can also freeze both the sauce and tofu and defrost before re-heating.
What other recipes can I try?
For more 30-minute meals:
- Sweet Chilli Tofu and Aubergine Rice Bowls
- Vegetable Fried Rice with Sticky Tofu
- Curried Lentil Soup
- Green Curry Noodle Bowls with Nori Tofu
- Creamy Curried Chickpeas on Toast
Spicy Peanut Tofu Noodle Soup (Vegan Gluten-Free)
This Spicy Peanut Tofu Noodle Soup is creamy delicious and ready in 30 minutes. The sauce is fresh and peanutty with sticky sweet chilli tofu, some steamed vegetables and noodles for a comforting plant-based meal.
Ingredients
For the Tofu and Vegetables:
- 1 x block extra-firm tofu (250-300g)
- 2 tbsp Encona Sweet Chilli Sauce
- 8 sprigs tenderstem broccoli, trimmed and in ½
- 1 tbsp olive or sesame oil
For the Soup and Noodles:
- 1 tbsp olive or sesame oil
- 3 spring onions, chopped small
- 3 garlic cloves, crushed
- 1-inch piece garlic, peeled and grated
- 3 tbsp smooth peanut butter
- 2 tbsp Encona Smoked Chilli Jam
- 1 tbsp miso paste
- 1 tin light or full-fat coconut milk
- ½ lime, juiced
- 2 portions ramen noodles
To Serve:
- Chilli sauce or oil
- Pink pickles, fresh coriander, sesame seeds, fresh chilli slices
Instructions
- Drain and pat the tofu dry. Slice the block into quarters and then each piece into 4 again, so you have 16 squares. Place in a bowl and pour over the Encona Sweet Chilli Sauce. Toss well and leave to one side.
- Move onto the soup sauce. Add the olive or sesame oil to a non-stick pan and add the spring onion, garlic and ginger and fry off for 5 minutes to soften. In a small bowl, combine the peanut butter, Encona Smoked Chilli Jam, miso paste and 2 tbsp of the coconut milk and whisk to combine.
- Pour the paste into the pan along with the rest of the coconut milk and allow to warm through for 5-10 minutes.
- Meanwhile, heat a second non-stick pan with olive/sesame oil and add in the sweet chilli tofu. Fry for 3-4 minutes each side until golden and crispy and flip over to cook the underside.
- Cook the noodles in a pan of summering water, according to packet instructions and place a sieve over the top as they cook to steam cook the broccoli, cooking until vibrant green and al dente.
- To plate up, divide the noodles between to bowls and pour over the soup. Top with the crispy chilli tofu, the broccoli and spoon over extra Sweet Chilli Sauce. Add on other desired toppings and enjoy.
- Best enjoyed straight away but the tofu and soup can be kept separately in containers in the fridge for 2-3 days or the freezer for 1 month and allow to defrost before warming up and serving with noodles.
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Stay in touch
I look forward to hearing what you think of this Spicy Peanut Tofu Noodle Soup so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With noodle love x
p.s. this recipe was first made with Encona and their sauces but this blog post is not sponsored and all opinions are my own.
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