Quick Recipe Version (TL;DR)
Quick Ingredients
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 2 tbsp neutral oil (such as canola or avocado), divided
- 1 tbsp cornstarch
- 8 oz (225 g) green beans, trimmed
- 1 red bell pepper, thinly sliced (optional but recommended)
- 8–9 oz (225–250 g) dried rice noodles
- 1/3 cup (80 ml) creamy peanut butter
- 1 cup (240 ml) canned full-fat coconut milk
- 3 tbsp low-sodium soy sauce or tamari
- 2–3 tbsp maple syrup or brown sugar, to taste
- 1 tbsp red curry paste
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp lime juice or rice vinegar
- 2–3 tbsp water, as needed, to thin
- To garnish: chopped roasted peanuts, sliced green onions, cilantro, lime wedges
Do This
- 1. Heat oven to 400°F (200°C). Press tofu 10–15 minutes, then cut into 3/4-inch cubes. Line a baking sheet with parchment.
- 2. Toss tofu with 1 tbsp oil and cornstarch; spread on half of the tray. Toss green beans (and bell pepper, if using) with remaining 1 tbsp oil and a pinch of salt; add to other half.
- 3. Roast 20–25 minutes, flipping halfway, until tofu is golden and crisp on the edges and beans are charred in spots but still bright.
- 4. While tofu roasts, cook rice noodles according to package directions until just tender. Drain, rinse under cool water, and set aside.
- 5. Whisk peanut butter, coconut milk, soy sauce, maple syrup, curry paste, garlic, ginger, lime juice, and 2 tbsp water in a large skillet.
- 6. Simmer sauce 3–5 minutes until glossy and slightly thickened. Add roasted tofu, vegetables, and noodles; toss over low heat until everything is well coated and sticky.
- 7. Adjust with more soy, lime, or maple to taste. Serve hot, topped with peanuts, green onions, cilantro, and lime wedges.
Why You’ll Love This Recipe
- Restaurant-level flavor with simple, everyday ingredients you can find in any supermarket.
- Sticky, rich peanut-curry sauce that clings to crispy tofu, tender green beans, and silky rice noodles.
- Entirely dairy-free and easily vegan, with easy tweaks for spice level and sweetness.
- Great for meal prep: reheats beautifully and makes a satisfying, complete one-bowl meal.
Grocery List
- Produce: Green beans, 1 red bell pepper (optional), 2–3 green onions, 1 lime, fresh cilantro, 2 cloves garlic, small piece of fresh ginger.
- Dairy: None required (optional: plain yogurt for dolloping if you do not need the dish to be vegan).
- Pantry: Extra-firm tofu, rice noodles, creamy peanut butter, canned full-fat coconut milk, soy sauce or tamari, maple syrup or brown sugar, red curry paste, cornstarch, neutral oil, toasted sesame oil (optional), roasted peanuts, salt, black pepper.
Full Ingredients
For the Roasted Tofu
- 14 oz (400 g) extra-firm tofu, drained, pressed, and cut into 3/4-inch cubes
- 1 tbsp neutral oil (such as canola, sunflower, or avocado)
- 1 tbsp cornstarch
- 1/4 tsp fine sea salt
- Freshly ground black pepper, to taste
For the Green Beans (and Optional Bell Pepper)
- 8 oz (225 g) green beans, trimmed and left whole or halved
- 1 medium red bell pepper, cored and thinly sliced (optional, for color and sweetness)
- 1 tbsp neutral oil
- 1/4 tsp fine sea salt
For the Sticky Peanut-Curry Sauce
- 1/3 cup (80 ml) creamy peanut butter
- 1 cup (240 ml) canned full-fat coconut milk, well shaken
- 3 tbsp low-sodium soy sauce or tamari
- 2–3 tbsp maple syrup or light brown sugar (start with 2 tbsp, add more to taste)
- 1 tbsp red curry paste (use more for spicier sauce)
- 2 cloves garlic, finely minced or pressed
- 1 tsp freshly grated ginger
- 1 tbsp fresh lime juice or rice vinegar
- 1 tsp toasted sesame oil (optional, for extra aroma)
- 2–4 tbsp water, as needed, to thin the sauce to desired consistency
For the Noodles and Serving
- 8–9 oz (225–250 g) dried rice noodles (wide or medium-width work best)
- 1/4 cup (30 g) roasted peanuts, roughly chopped
- 2–3 green onions, thinly sliced
- Small handful fresh cilantro leaves
- Lime wedges, for serving
- Optional: crushed red pepper flakes or sliced fresh chili, for extra heat
Step-by-Step Instructions
Step 1: Preheat the Oven and Prep the Tofu
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Drain the tofu and press it to remove excess moisture: wrap the block in a clean kitchen towel or several layers of paper towel, place it on a plate, and set a heavy skillet or a few cans on top. Let it sit for 10–15 minutes. This helps the tofu get wonderfully crisp in the oven.
Unwrap the tofu and cut it into 3/4-inch cubes. In a medium bowl, gently toss the cubes with 1 tbsp neutral oil, 1 tbsp cornstarch, 1/4 tsp salt, and a few grinds of black pepper until evenly coated. Spread the tofu out on one half of the prepared baking sheet in a single layer, leaving space between pieces so they roast, not steam.
Step 2: Prep the Green Beans and Bell Pepper
While the tofu is pressing or once it is on the tray, prepare the vegetables. Trim the ends off the green beans and leave them whole or cut them in half if they are very long. Slice the red bell pepper into thin strips if using.
In a large bowl, toss the green beans (and bell pepper strips, if using) with 1 tbsp neutral oil and 1/4 tsp salt. Spread them out on the other half of the baking sheet, again giving them some space so they can blister and char slightly around the edges.
Step 3: Roast Until Crisp and Charred
Place the baking sheet in the preheated 400°F (200°C) oven. Roast for 20–25 minutes total, flipping the tofu cubes and stirring the vegetables halfway through the cooking time.
The tofu is done when it is golden-brown and crisp on the edges, with a chewy, bouncy center. The green beans should be tender-crisp, bright green, and lightly charred in spots. If your oven has hot spots, rotate the tray when you flip the tofu to ensure even browning. When finished, set the tray aside while you make the sauce and noodles.
Step 4: Cook the Rice Noodles
While the tofu and vegetables roast, bring a large pot of water to a boil. Add a generous pinch of salt, then add the rice noodles. Cook according to package directions until just tender (usually 4–8 minutes, depending on the width of the noodles).
Once cooked, drain the noodles in a colander and immediately rinse under cool running water to stop the cooking and remove extra starch. This helps prevent them from sticking together. Drain well and set aside. If they stand for a while before using, you can toss them with a teaspoon of oil to keep them loose.
Step 5: Make the Sticky Peanut-Curry Sauce
In a large, deep skillet or wide saucepan, add the peanut butter, coconut milk, soy sauce or tamari, 2 tbsp maple syrup (or brown sugar), red curry paste, minced garlic, grated ginger, lime juice (or rice vinegar), and sesame oil if using.
Place the skillet over medium heat and whisk or stir continuously as the mixture warms. At first it may look a bit separated, but it will quickly come together into a smooth sauce. Add 2 tbsp water to start, then let the sauce gently bubble for 3–5 minutes, stirring often, until it thickens slightly and becomes glossy and aromatic.
Taste the sauce and adjust: add more maple syrup for sweetness, more curry paste or a pinch of red pepper flakes for heat, a splash more soy for saltiness, or extra lime juice for brightness. If it seems too thick, whisk in 1–2 tbsp more water; it should be thick enough to cling to noodles but still pourable.
Step 6: Combine Noodles, Tofu, and Vegetables
Add the cooked, drained rice noodles directly into the warm sauce in the skillet. Using tongs, toss gently to coat the noodles thoroughly. Add the roasted tofu cubes, green beans, and bell pepper strips to the pan.
Toss everything together over low heat for 2–4 minutes. The sauce will cling to the noodles and tofu and may thicken further as it reduces slightly, becoming sticky and rich. If it becomes too thick or starts to clump, splash in another tablespoon or two of water and toss again until silky and well-coated.
Step 7: Garnish and Serve
When everything is hot, glossy, and evenly coated in sauce, remove the skillet from the heat. Taste one more time and adjust seasoning if needed, adding a final squeeze of lime juice or a tiny drizzle of maple syrup to balance the flavors.
Divide the sticky peanut-curry tofu and noodles among four bowls. Top each serving with a generous sprinkle of chopped roasted peanuts, sliced green onions, and fresh cilantro leaves. Serve immediately with extra lime wedges and optional chili flakes or sliced fresh chili for those who like more heat.
Pro Tips
- Pressing tofu is worth it: Even 10–15 minutes of pressing makes a big difference in texture. Less moisture means crisper edges that hold up beautifully in the sticky sauce.
- Adjust the sauce thickness at the end: The sauce will thicken as it simmers and again when it coats the noodles. Keep a little hot water on hand to loosen it to your ideal silky, glossy consistency.
- Do not overcook the noodles: Rice noodles turn mushy quickly. Cook just until tender, then rinse briefly with cool water to keep them bouncy.
- Roast, do not overcrowd: Give tofu and vegetables space on the tray. Crowding leads to steaming instead of the lightly charred, roasty flavor you want.
- Taste as you go: Peanut-curry sauces are very forgiving. Keep adjusting with soy (salty), lime (bright), maple (sweet), and curry paste (heat) until it tastes balanced to you.
Variations
- Extra-spicy version: Use 2 tbsp red curry paste, add a pinch of cayenne or a sliced fresh chili to the sauce, and garnish with more chili flakes.
- Veggie swaps: Replace part or all of the green beans with broccoli florets, snap peas, or thinly sliced carrots. Roast them alongside the tofu and toss into the sauce as directed.
- No-noodle bowl: Skip the rice noodles and serve the sticky peanut-curry tofu and vegetables over steamed jasmine rice or cauliflower rice for a different texture.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The noodles will continue to absorb some sauce, so the dish will be slightly less saucy over time but still very flavorful. To reheat, add a splash of water or coconut milk to a skillet, then add the leftovers and warm gently over medium-low heat, tossing until hot and loosened. You can also microwave in short bursts, stirring in between and adding a teaspoon or two of water if needed.
For make-ahead prep, you can roast the tofu and vegetables and make the peanut-curry sauce up to 2 days in advance. Store the tofu and vegetables separately from the sauce. Cook the noodles just before serving, then reheat the sauce in a skillet, add the tofu, vegetables, and fresh noodles, and toss until hot and sticky.
Nutrition (per serving)
Approximate values (for 1 of 4 servings): about 640 calories; 24 g protein; 68 g carbohydrates; 30 g fat; 8 g saturated fat; 6 g fiber; 1,000–1,200 mg sodium (will vary based on soy sauce, curry paste, and added salt). These are estimates and will vary with exact ingredients and portion sizes.
