Summer calls for light and fresh meals, am I right? This peanut tofu noodle bowl tastes decadent and has that rich flavour from peanut sauce, but it is so refreshing and perfect for a hot summer day!

You’ve got the crispy tofu, light soba noodles, and the cold crunchy veggies. Literally to die for.

As usual, I’ve also got some substitution options and add-in suggestions for for these peanut butter tofu noodles below, so keep reading!

What kind of noodles do I need for this peanut noodles tofu recipe?

Soba noodles are ideal for this peanut noodles and tofu recipe. These are a popular Japanese noodle that is made from buckwheat.

Soba noodles are high in protein (6g per cup), soluble fibre, thiamin, and manganese. They are also gluten-free which makes them a great alternative to traditional noodles and pasta made from wheat.

Enjoyed both hot or cold, soba noodles are a yummy and healthy alternative to other noodles like ramen or pasta. For more soba inspo, check out this sesame soba noodles recipe.

But, if you don’t have soba noodles on hand, you can try this peanut tofu noodle bowl with thin udon or rice noodles.

Are these tofu peanut sauce noodles best served cold or hot?

Both work! These easy peanut noodles with tofu are a 10/10 either way.

If you are in a time pinch, you will end up with a hot noodle bowl as your cooked noodles will have not yet cooled. For a cold bowl, refrigerate the final product for an hour or two.

These tofu peanut sauce noodles will also keep in the fridge for 3-4 days, making this dish a perfect meal-prep option.

The peanut sauce can also be refrigerated for up to a week if you want to make a larger batch. It will thicken in the fridge, so I suggest you pop it in the microwave for 15 seconds to loosen it up enough to pour.

As usual, if you make these tofu noodles with peanut sauce be sure to leave a comment, rate this recipe, and tag us on Instagram so we can feature you. We love seeing all your photos of our recipe recreations!

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