Cold Peanut Noodles with Tofu and Red Peppers Recipe

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Ava Published: April 17, 2021 Modified: May 31, 2021

How To Make Cold Peanut Noodles with Tofu and Red Peppers

Take noodles to the next level with this cold recipe for peanut noodles. The rich flavors are balanced out by the silkiness of the tofu & the crisp peppers.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • ½lbfirm tofu
  • ¼cupsoy sauce,(plus 2 tbsp)
  • ¾lbchinese chow mein noodles,or thin linguine
  • ½cupcreamy peanut butter
  • ½cupchicken stock,or low sodium broth
  • 1tbsprice vinegar
  • ¾tspchinese chile garlic sauce
  • 1tbspfresh ginger,chopped
  • 1clovegarlic
  • ¾tspasian sesame oil
  • 2red bell peppers
  • 3scallions
  • cilantro sprigs


  1. In a large bowl, toss the tofu with 2 tablespoons of the soy sauce and let stand for 10 minutes.

  2. Bring a large saucepan of water to a boil.

  3. Add the chow mein noodles and cook until they are al dente.

  4. Drain and rinse the noodles under cold water.

  5. Shake out the excess water and add the noodles to the tofu and soy sauce.

  6. Meanwhile, in a blender, combine the remaining soy sauce with the peanut butter, chicken stock, rice vinegar, chile-garlic sauce, ginger, garlic and sesame oil and puree until a smooth sauce forms.

  7. Pour the peanut sauce over the noodles, add the sliced red bell peppers and scallions and toss.

  8. Garnish with cilantro and serve.


  • Calories: 654.69kcal
  • Fat: 26.81g
  • Saturated Fat: 5.30g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 11.06g
  • Polyunsaturated Fat: 8.48g
  • Carbohydrates: 77.26g
  • Fiber: 7.51g
  • Sugar: 8.34g
  • Protein: 31.16g
  • Cholesterol: 72.34mg
  • Sodium: 955.32mg
  • Calcium: 455.51mg
  • Potassium: 802.26mg
  • Iron: 6.27mg
  • Vitamin A: 121.29µg
  • Vitamin C: 79.34mg
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