By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
498 cal · 75 min
Peanut Butter Coconut Tofu with Noodles
Recipe GLPR8cfb33cb2b527d
A creamy, plant-based noodle dish featuring pan-fried tofu in a rich peanut butter and coconut sauce with fresh vegetables. The tofu is pressed and pan-fried until golden and crispy, then combined with a medley of sautéed red pepper, mushrooms, mange tout, and garlic in a smooth coconut-peanut sauce. Served over tender noodles and garnished with fresh coriander for a vibrant, satisfying meal.
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Ingredients
400g firm tofu
2 tablespoons vegetable oil, divided
1 red pepper, cut into strips
1 small red chilli, finely chopped
75g mange tout (snow peas)
4 medium mushrooms, sliced
2 cloves garlic, minced
400ml coconut milk
2 tablespoons smooth peanut butter
100g noodles
4 tablespoons fresh coriander, chopped, plus more for serving
Salt to taste
Black pepper to taste
Directions
Prepare the tofu by pressing it to remove excess moisture. Slice the tofu into 1cm-thick slices and lay them out on a clean folded kitchen towel. Cover with another towel and place a large baking tray on top. Weight it down with heavy objects such as pans or cookbooks. Allow to press for at least 1 hour, or until the tofu has released its liquid and feels firmer to the touch.
Heat 1 tablespoon of oil in a large deep frying pan over medium-high heat. Once hot, carefully add the pressed tofu slices and cook for a few minutes until the underside is golden brown and slightly crispy. Flip each piece and cook the other side until similarly golden. Remove the cooked tofu from the pan and set aside on a plate.
In the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add the red pepper, red chilli, mange tout, mushrooms, and minced garlic. Sauté for around 5 minutes, stirring occasionally, until the vegetables are tender.
While the vegetables cook, bring a pot of salted water to the boil and cook the noodles according to package directions until al dente. Drain and set aside.
Pour the coconut milk into the pan with the vegetables and stir in the peanut butter until well combined. Simmer gently over medium-low heat for 5 minutes, stirring occasionally, until the sauce is slightly reduced and the flavors are fully incorporated.
Season the sauce to taste with salt and black pepper. Add the cooked noodles, the fried tofu pieces, and the fresh coriander to the pan. Gently toss everything together until well combined and heated through.
Divide the noodle mixture between serving bowls and garnish with additional fresh coriander. Serve immediately while hot.
Comments
This dish checks Charlotte ingredient boxes well—peanut butter and coconut milk stock everywhere, tofu and noodles are reliable buys at Harris Teeter or Kroger, and mange tout and mushrooms are standard produce year-round. The 75-minute stated time is honest for a sauce-based noodle dish, though the actual hands-on work is closer to 20 minutes. Cost per serving lands around $4–$5 depending on noodle choice and tofu brand, driven by the coconut milk and peanut butter base; the fresh vegetables keep that reasonable. It reheats well and makes a solid weeknight dinner for two, though it demands a blender or food processor for a smooth sauce and constant stirring near the end to prevent scorching. Coriander is the only ingredient that may require a specialty stop at an Asian market if your local Kroger doesn't stock fresh herb sections reliably.
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