Creamy Coconut Peanut Noodles with Roasted Sweet Potato and Tofu

Why You’ll Love This Recipe

• Ultra-creamy coconut peanut sauce that clings to every strand of noodle.
• Balanced flavors: sweet roasted sweet potato, savory soy, bright lime, and a gentle chili heat.
• Weeknight-friendly: 1 sheet pan + 1 skillet + 1 pot, ready in about 50 minutes.
• Naturally dairy-free and easy to make gluten-free.

Grocery List

• Produce: Sweet potatoes, garlic, fresh ginger, limes, cilantro, scallions (optional)
• Dairy: None
• Pantry: Extra-firm tofu, wide rice noodles, coconut milk, creamy peanut butter, low-sodium soy sauce or tamari, brown sugar or maple syrup, rice vinegar, chili-garlic sauce or sriracha, toasted sesame oil, neutral oil, cornstarch, roasted salted peanuts, kosher salt, black pepper

Full Ingredients

Roasted Sweet Potato

• 1.5 lb sweet potatoes, peeled and cut into 1-inch cubes
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Crispy Tofu

• 14 oz extra-firm tofu, drained, pressed 10–20 minutes, cut into 3/4-inch cubes
• 2 tbsp cornstarch
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp neutral oil (for pan-frying)

Coconut Peanut Sauce

• 2 tsp toasted sesame oil
• 2 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 1 can (13.5 oz) full-fat coconut milk
• 1/3 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce or tamari
• 1.5 tbsp brown sugar or pure maple syrup
• 1 tbsp rice vinegar
• 1–2 tsp chili-garlic sauce or sriracha, to taste
• Finely grated zest of 1 lime + 2 tbsp fresh lime juice
• 1/4–1/2 cup reserved noodle cooking water, as needed

Noodles & Assembly

• 8 oz wide rice noodles
• 1/2 cup loosely packed cilantro, chopped (plus extra leaves for garnish)
• 1/3 cup roasted salted peanuts, lightly crushed
• 1–2 limes, cut into wedges (for serving)
• 2 scallions, thinly sliced (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the sweet potatoes

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment for easy cleanup. Toss the sweet potato cubes with 1 tbsp neutral oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the sheet pan, leaving space between pieces so they roast, not steam.

Step 2: Roast to tender and caramelized

Roast for 25–30 minutes, flipping once around the 15-minute mark. The sweet potatoes are done when lightly blistered on the edges and very tender in the center when pierced with a fork. Set aside; keep warm.

Step 3: Press and crisp the tofu

While the sweet potatoes roast, press the tofu for 10–20 minutes to remove excess moisture (wrap in a clean towel and weigh down with a skillet). Cut into 3/4-inch cubes and pat dry. Toss with cornstarch, 1/4 tsp salt, and 1/8 tsp pepper until evenly coated.

Heat 2 tbsp neutral oil in a large nonstick or well-seasoned skillet over medium-high heat. Add tofu in a single layer. Cook 8–10 minutes total, turning every 2 minutes, until deep golden and crisp on several sides. Transfer to a paper towel–lined plate and set aside.

Step 4: Cook the noodles

Bring a large pot of water to a rolling boil. Salt the water lightly. Add the rice noodles and cook 5–7 minutes (or according to package directions) until just tender but not mushy. Before draining, reserve 3/4 cup of the starchy cooking water. Drain noodles; do not rinse so the starch helps the sauce cling.

Step 5: Build the coconut peanut sauce

Return the tofu skillet to medium heat. Add the toasted sesame oil, then the garlic and ginger. Sauté, stirring constantly, for 30 seconds until fragrant but not browned. Whisk in the coconut milk, peanut butter, soy sauce or tamari, brown sugar or maple syrup, rice vinegar, chili-garlic sauce, lime zest, and lime juice. Bring to a gentle simmer, whisking until completely smooth and glossy, 3–4 minutes.

Adjust consistency by whisking in 1/4–1/2 cup reserved noodle water until the sauce is silky and coats the back of a spoon.

Step 6: Toss and combine

Add the drained noodles to the skillet and toss to coat thoroughly. If needed, add more reserved cooking water 1–2 tablespoons at a time to keep the sauce loose and glossy. Gently fold in half of the roasted sweet potatoes and half of the crispy tofu so some pieces stay crisp for topping. Turn off the heat.

Step 7: Bowl it up and finish

Divide the saucy noodles among 4 bowls. Top each with the remaining sweet potatoes and tofu. Shower with chopped cilantro and crushed peanuts. Add scallions if using. Serve immediately with lime wedges for squeezing over the top.

Pro Tips

• Get tofu truly crisp by pressing well and giving it space in the pan; overcrowding causes steaming.
• Roast sweet potatoes on a preheated sheet pan for extra browning, and avoid piling them up.
• Keep the sauce at a gentle simmer only; boiling can cause coconut milk to split.
• Whisk peanut butter into warm coconut milk to prevent lumps; thin gradually with noodle water.
• For the best texture, fold only half the tofu into the noodles and save the rest for topping.

Variations

• Gluten-free swap: Use certified gluten-free rice noodles and tamari in place of soy sauce.
• Veggie boost: Add roasted broccoli or quick-sautéed bell pepper and snap peas to the pan.
• No-peanut option: Use almond butter or sunflower seed butter and top with toasted cashews or pepitas.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 3 days. For best results, store components separately: noodles with sauce, roasted sweet potatoes, and crispy tofu. Reheat noodles and sauce gently on the stovetop with a splash of water to loosen. Re-crisp tofu in a 400°F oven or air fryer for 5–8 minutes. The coconut peanut sauce can be made up to 4 days ahead and refrigerated; warm gently and thin with hot water as needed. Freezing is not recommended for the noodle bowl, though the sauce alone can be frozen up to 2 months.

Nutrition (per serving)

Approximate: 860–900 calories; 25–30 g protein; 90–95 g carbohydrates; 43–46 g fat; 8–10 g fiber; 800–1,000 mg sodium (varies with soy sauce and salted peanuts).