Name: Peanut Tofu Rice Noodles Without Soy Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz dry rice noodles; 14 oz firm plain tofu, drained and pressed; 1 tbsp neutral oil; 1 red bell pepper, thinly sliced; 2 carrots, shredded; 1/4 cup plain peanut butter made from peanuts and salt; 3 tbsp fresh lime juice; 1 tbsp pure maple syrup; 1 garlic clove, finely grated; 1/4 tsp salt, plus more to taste; 1/3 cup warm water, plus more as needed; 2 scallions, sliced; 2 tbsp chopped roasted peanuts

About this recipe

These peanut tofu rice noodles use a homemade lime-peanut sauce without soy sauce. Plain tofu, rice noodles, carrots and red pepper make a colorful skillet dinner. The sauce is mixed from peanut butter, lime, maple syrup, garlic, salt and water, so there is no bottled marinade to prepare.

Dry tofu before browning

Press the tofu while you prepare the vegetables, then pat it dry. Use a nonstick skillet and let each side sit long enough to form a golden surface before turning; constant stirring prevents that useful crust.

Keep the noodle sauce loose

Rice noodles absorb sauce quickly. Whisk the peanut butter with warm water until pourable, toss over low heat, and add more water a spoonful at a time. Serve immediately for the softest, most flexible noodles.

Choose plain tofu and prepare the noodles

Use firm plain tofu and dry it before cutting the cubes. Pressing time varies by the product and can add preparation time beyond the estimate. Follow the rice noodle package: thickness and brand determine whether soaking or boiling is needed.

Build the peanut sauce in a bowl

Whisk the 1/4 cup of peanut butter with lime juice, maple syrup, garlic, salt and the measured warm water. It should be pourable before it touches the noodles. A thick peanut butter may need another small splash of water; keep that adjustment gradual.

Keep noodles from clumping

Have the sauce and vegetables ready when the noodles finish. Add the noodles and sauce over low heat, then lift and turn gently rather than pressing them into the skillet. If they tighten up, loosen with warm water a spoonful at a time.

Helpful cooking tips

Contains peanuts and soy; check noodle labels for other allergens.

Use plain tofu and peanut butter with simple ingredients; avoid prepared marinades and sauces.

For this recipe choose packaged ingredients labeled alcohol-free and free of porcine ingredients, including sauces, broth, cheese and seasonings where used.

Frequently asked questions

Can I make peanut tofu noodles without soy sauce?

Yes. This recipe uses peanut butter, lime, maple syrup, garlic, salt and water for the sauce. It does not require soy sauce or a prepared stir-fry sauce.

Are these noodles soy-free?

No. The recipe contains tofu, which is made from soybeans, even though the sauce contains no soy sauce. It also contains peanuts.

Can I use crunchy peanut butter?

Plain crunchy peanut butter can give a more textured sauce. Choose a product made from peanuts and salt and whisk it thoroughly with the liquid ingredients.

Why are my rice noodles sticking together?

Rice noodles can stick as they sit or when the sauce is too thick. Prepare the sauce first, follow the noodle package and add small amounts of warm water when tossing over low heat.

Can I skip pressing the tofu?

Very wet tofu is harder to brown. At least drain and pat it dry; follow the product directions for pressing and allow extra preparation time where needed.

More dinners for your preferences

Explore our pork-free and alcohol-free dinner recipes for ingredient-checking guidance and more complete recipe cards.

For a chicken alternative with coconut aminos, try Chicken and Broccoli Stir-Fry Without Soy Sauce.

For a different dinner with no peanut ingredient in its recipe list, explore Red Lentil and Carrot Soup With Cumin.