Spicy Peanut Tofu Noodle Bowls

Thick, tender udon noodles laced with a red pepper spicy peanut sauce, topped with baked and crispy-round-the-edges tofu cubes…  This is a tasty (and speedy) weeknight meal that’s totally, irresistibly delicious!

Preparation Time - 10 minutes

Cooking Time - 20 - 25 minutes

Servings - 2


For the Sauce

Everything Else

  • 140g dry weight udon noodles (or noodles of choice)
  • 200g firm tofu, diced
  • 1 tbsp soy sauce (or tamari, or Bragg’s liquid aminos)
  • 1 tsp maple syrup
  • 2 tbsp peanuts, toasted and chopped (to serve)


  1. Preheat oven to 180°C (350°F).
  2. Place diced tofu in a bowl. Cover with soy sauce and maple syrup and set to one side for 5 minutes.
  3. Mix together all sauce ingredients in a blender (or in a jug using a hand blender). Season with a little more soy sauce, if desired. (This can be made in advance and stored in the fridge for up to three days.)
  4. Place the marinated tofu onto a baking paper-lined oven tray and bake in the oven for 20 - 25 minutes.
  5. Put noodles on to cook, according to packet instructions; most take 5 - 10 minutes to cook, so put them on nearer the end of the tofu cooking time.
  6. Drain noodles, add sauce to the pot, and toss through the sauce. Allow to simmer for a few minutes to heat through over a low heat.
  7. Serve noodles topped with roasted tofu, garnished peanuts, and some fresh basil or coriander if desiring a pop of green freshness and fragrance!