Tofu Noodle Stir-Fry Recipe- Tamarind, Sriracha & Peanut Flavors

Last Updated on 5 months ago by Neha Deshmukh

Tofu Noodle Stir-Fry Recipe – Tamarind, Sriracha & Peanut Flavors

Hey everyone! I’m so excited to share this tofu noodle stir-fry with you. It’s a dish I stumbled upon while trying to use up some ingredients in my pantry, and it quickly became a weeknight favorite. The combination of tangy tamarind, spicy sriracha, and crunchy peanuts is just chef’s kiss – seriously addictive! It’s a little different from your typical Indian stir-fry, but trust me, the flavors blend beautifully.

Why You’ll Love This Recipe

This isn’t your average noodle dish. It’s packed with flavor, surprisingly easy to make, and a fantastic way to get a healthy and satisfying meal on the table in under 30 minutes. Plus, it’s a great way to experiment with some unique Indian flavors in a new way. I love how customizable it is too – you can easily adjust the spice level or swap in your favorite veggies.

Ingredients

Here’s what you’ll need to whip up this delicious stir-fry:

• 1 inch piece tamarind
• ½ cup hot water
• 1 tablespoon palm sugar / jaggery
• 1.5 teaspoon sriracha
• 1 teaspoon rice vinegar
• ½ teaspoon red chilli flakes
• 3 tablespoons soy sauce
• 250 grams rice noodles
• 2 tablespoons peanut oil
• ⅓ cup peanuts
• 200 grams firm tofu
• 1 pod garlic
• 3 stalks spring onions (white part)
• ½ cup onions
• 2 medium carrots
• 1 capsicum (bell pepper)
• ½ teaspoon salt
• ½ cup mung sprouts
• 1 lime

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

• Tamarind: This is what gives the sauce its signature tang! You can find tamarind paste or blocks at most Indian grocery stores. Soaking it in hot water helps extract all that lovely flavor. If you can’t find tamarind, a tablespoon of lime juice can work in a pinch, but it won’t be quite the same.
• Palm Sugar / Jaggery: I prefer using palm sugar for a more complex sweetness, but jaggery works beautifully too. Both have a lovely caramel-like flavor. If you don’t have either, brown sugar is a decent substitute.
• Sriracha: This adds a wonderful kick! Feel free to adjust the amount to your liking. I’m a bit of a spice fiend, so I usually add a little extra.
• Rice Vinegar: Don’t skip this! It balances the sweetness and spice perfectly. White vinegar can be used if you’re in a bind, but rice vinegar has a much more delicate flavor.
• Mung Sprouts: These add a lovely freshness and crunch. You can find them at most Asian grocery stores or even grow your own! If you can’t find them, bean sprouts are a good alternative.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the tamarind in the hot water for about 20 minutes. This softens it up and makes it easier to extract the pulp.
2. Once soaked, squeeze the tamarind to get all the pulp out, then strain it to remove any seeds or fibers.
3. In a bowl, combine the tamarind pulp with the palm sugar/jaggery, sriracha, rice vinegar, chili flakes, and soy sauce. Give it a good whisk and set aside – this is your amazing sauce!
4. Now, let’s roast the peanuts. Heat the peanut oil in a pan and add the peanuts. Roast them until they’re golden brown and fragrant. Be careful not to burn them! Once cooled, give them a light crush.
5. In the same pan, add a little more oil and pan-fry the tofu until it’s lightly crisp. Remove and set aside.
6. Add the garlic to the pan and sauté for a minute until fragrant. Then, add the onions, carrots, and capsicum with a pinch of salt. Cook for about 5 minutes, until the vegetables are slightly softened.
7. Pour in the prepared sauce and bring it to a simmer. Add the tofu and cook for another 2-3 minutes, allowing it to soak up all those delicious flavors.
8. Drain the rice noodles and add them to the pan. Mix everything thoroughly, adding a splash of water if it seems too dry. Cover the pan and cook until the noodles are soft and pliable.
9. Finally, stir in half of the crushed peanuts, spring onions, and mung sprouts.

Expert Tips

• Don’t overcrowd the pan when frying the tofu – work in batches if necessary to ensure it gets nice and crispy.
• Taste the sauce before adding it to the noodles and adjust the seasoning as needed.
• If the noodles are sticking to the pan, add a little more oil or water.

Variations

• Add some protein: Shrimp or chicken would be fantastic additions to this stir-fry.
• Spice it up: Throw in a chopped green chili or a dash of cayenne pepper for extra heat.
• Veggie swap: Feel free to use any vegetables you like – broccoli, mushrooms, or snow peas would all work well. My friend loves adding baby corn!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your soy sauce is vegan-friendly, as some brands may contain fish sauce.

Gluten-Free Adaptation (Soy Sauce Considerations)

To make this gluten-free, simply use tamari instead of soy sauce. Tamari is a gluten-free alternative made from soybeans.

Spice Level Adjustment

Don’t be afraid to play with the spice! Reduce the amount of sriracha and chili flakes for a milder flavor, or add more for a fiery kick.

Quick Weeknight Version

Short on time? Use pre-cut vegetables and pre-cooked tofu to speed things up. You can also use a pre-made tamarind paste to save time on soaking and straining.

Serving Suggestions

Serve this stir-fry hot, garnished with the remaining crushed peanuts, a squeeze of lime juice, and extra spring onions. It’s delicious on its own, or you can pair it with a side of steamed vegetables or a refreshing salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

What is the best type of tofu to use for this stir-fry?

Firm or extra-firm tofu works best. It holds its shape well during cooking and gets nice and crispy.

Can I use a different type of noodle?

Absolutely! Udon noodles, soba noodles, or even spaghetti would work well.

Can I make the sauce ahead of time? How long will it keep?

Yes, you can! The sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.

What can I substitute for palm sugar/jaggery?

Brown sugar is a good substitute, but it won’t have the same complex flavor.

Is this dish suitable for meal prepping?

Yes, it is! Just store the noodles and sauce separately and combine them when you’re ready to eat.

How can I adjust the tanginess of the sauce?

Add a little more rice vinegar for extra tanginess, or a touch more palm sugar/jaggery to balance it out.