The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Vietnamese Tofu & Peanut Noodles
Light, bright and still plenty filling – this Vietnamese-inspired dish is dressed to impress. Serve brown rice noodles with carrot ribbons, mangetout and crisp golden tofu. Top with the ultimate peanut and lime dressing to make things creamy and zingy. Sprinkle over sliced chillies for fiery kick.
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 1 cucumber
- 200g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp maple syrup
- 60g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 4 spring onion
- 1 chilli
- 3 carrot
- 160g mangetout
- 1 handful of fresh mint
- 2 unwaxed lime
- 4 tbsp cornflour
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 3 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
Nutritional Information
Calories: 683
Protein: 34g
Carbs: 67g
Fat: 31g
Speedy Vietnamese Tofu & Peanut Noodles
Light, bright and still plenty filling – this Vietnamese-inspired dish is dressed to impress. Serve brown rice noodles with carrot ribbons, mangetout and crisp golden tofu. Top with the ultimate peanut and lime dressing to make things creamy and zingy. Sprinkle over sliced chillies for fiery kick.
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Cooking Instructions
- Drain the tofu and pat dry with paper towel. Halve the tofu, then slice into 6 rectangles. In a bowl, toss the tofu with the cornflour, a pinch of sea salt and black pepper. Heat a large frying pan with 2 tbsp oil on medium heat. Add the tofu and cook for 8-10 mins, until golden and crisp. Remove from the pan and keep warm.
- Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then thinly slice into half-moons. Thinly slice the spring onions. Peel the carrots into ribbons. Pick and tear the mint leaves. Place everything in a large mixing bowl.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked. Add the mangetout in the final 2 mins of cooking. Drain together, then rinse under cold water.
- Make the peanut dressing. In a small bowl, combine the Asian paste, peanut butter, maple syrup, juice from 1 lime and 4 tbsp cold water. Stir until smooth. Cut the remaining lime into wedges. Thinly slice the chilli (remove the seeds for less heat).
- Add the cooked noodles and mangetout to the mixing bowl along with half the peanut dressing. Toss to combine.
- Serve the noodle salad on plates and top with the crispy tofu. Garnish with chilli (to taste), lime wedges and the remaining peanut dressing.
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