Lemon Peanut Noodles with Crispy Tofu

Flavorful noodles paired with a light, slightly zesty & creamy lemon peanut sauce topped with crisp toasted walnuts and baked tofu.

These Lemon Peanut Noodles with Crispy tofu are filled with a flavorful aroma of lemons from the pan-roasted lemons and lemon zest in the sauce. This noodle dish comes together in less than 30 minutes, making it the perfect weeknight dinner.

The star of this dish? Lemons believe it or not. This noodle recipe contains lemon-infused olive oil from pan-roasted lemons and lemon zest in the sauce.

If you have never pan-roasted lemons before, then you are truly missing out. But don’t worry, it’s very simple and if you give this recipe a go it is worth it!

Infusing your oil with pan-roasted lemons create a distinct deep lemon flavor to your dish that is different than just adding lemon juice or zest. I highly recommend to try it out on other dishes, such as roasted veggies, pasta dishes, flatbreads, and salad dressings.

How to Make Lemon Peanut Noodles with Crispy Tofu:

1. In a medium-sized mixing bowl, whisk together all sauce ingredients until creamy. Adjust seasoning to taste. Set aside.
2. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Add cubed tofu and toss with a couple drizzles of olive oil and hefty pinch of salt. Bake for 20-25 minutes, flipping halfway, until golden brown and crispy,
3. While tofu is baking, cook the noodles according to package directions. Drain and set aside.
4. Now prepare the veggies. In a large skillet, heat 1 tbsp of olive oil over medium heat. Make sure oil is distributed evenly across the skillet. Add an even layer of sliced lemons to the skillet. Cook for 2-3 minutes, flipping halfway, until golden brown on both sides. Remove lemon slices from the pan.
5. To the lemon-infused oil, add the veggies. Turn heat to medium-high and saute veggies for 3-4 minutes until cabbage begins to soften and carrots are tender. You still want a bit of crunch to your veggies.
6. Add the tofu, cooked noodles, and lemon peanut sauce (if sauce has thickened a bit, add 1 tbsp of water). I like using chopsticks to toss everything together, since it’s more delicate on the noodles and tofu, preventing any breakage. Make sure everything is nicely coated in the sauce.
7. Serve noodles with crushed peanuts and sliced green onion.

Frequently Asked Questions:

What type of tofu do you recommend?

I used firm in this recipe, but you could also use extra-firm. You will want firm tofu to achieve the crispy texture.

Can I use other veggies in this recipe?

Yes, of course! I used thinly sliced red cabbage and julienned carrots, but you could also use chopped bok choy, bell pepper, snap peas, or mushrooms, broccoli, or baby corn – the list goes on!

How do I store these noodles?

Store in an airtight container in the fridge for up to 5 days.

If you’re looking for more vegan noodle recipes, you’ll also love these 10-minute Chinese Sesame Noodles, these Spicy Peanut Ramen Noodles, and these Sesame Soba Noodle Stir Fry with Crispy Tofu.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!