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Saucy Tofu Noodles with Spinach Recipe

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4.3 from 8 reviews

This Saucy Tofu Noodles with Spinach recipe offers a deliciously creamy and savory combination of almond butter-based sauce, tender rice noodles, wilted spinach, and crispy pan-seared tofu. Infused with fresh ginger, garlic, and green onions, topped with roasted cashews, it’s a flavorful, plant-based meal perfect for a satisfying lunch or dinner in just 45 minutes.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Tofu

  • 16 ounces Extra-Firm Tofu, drained well and cubed

Sauce and Aromatics

  • 1 Tablespoon Grated Ginger
  • 2 cloves Garlic, grated
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 3 stalks Green Onions, finely chopped
  • 5 Tablespoons Almond Butter, preferably natural (can use natural peanut butter)
  • 4 Tablespoons Tamari
  • 2 Tablespoons Hoisin Sauce (use gluten-free if needed)

Noodles and Greens

  • 8 ounces Rice Noodles (Pad Thai-style rice noodles)
  • 3 ounces Baby Spinach (about 3 cups packed baby spinach leaves)
  • 3/4 cup Hot Water (scooped out of the pot while rice noodles cook)

Other

  • 2 Tablespoons Cooking Oil
  • 3/4 cup Roasted, Unsalted Cashews, for topping
  • Hot Sauce, for serving (optional)

Instructions

  1. Press the tofu: Slice the tofu lengthwise in half and press it between paper towels with a heavy pan on top. Let it sit for 10 to 15 minutes to drain excess water, then cube the tofu.
  2. Prepare aromatics: In a large bowl, combine the grated ginger, grated garlic, red pepper flakes (if using), and finely chopped green onions.
  3. Cook noodles and reserve water: Cook the rice noodles according to package instructions. Once simmering, scoop out 3/4 cup of the cooking water and pour it over the aromatics to infuse flavor and form the sauce base.
  4. Wilt spinach: In the last minute of noodle cooking, stir in the baby spinach so it wilts. Drain noodles and spinach well.
  5. Make the sauce: Whisk the almond butter, tamari, and hoisin sauce into the bowl with the aromatics and hot water until the sauce is smooth and creamy.
  6. Toss noodles with sauce: Add the drained noodles and spinach to the sauce bowl. Gently stir until everything is well combined. Cover to keep warm while cooking tofu.
  7. Sear tofu: Heat the cooking oil in a large skillet over medium heat. When shimmering, add tofu cubes and sear on each side until golden brown and lightly crisped. Season lightly with salt during cooking.
  8. Combine tofu and noodles: Add the cooked tofu to the noodles and sauce. If the sauce has thickened, loosen it with a splash of hot tap water.
  9. Finish and serve: Stir in the roasted cashews for texture and nutty flavor. Serve the saucy tofu noodles warm, adding hot sauce if desired.

Notes

  • Pressing tofu removes excess moisture, helping it crisp better during cooking.
  • Using the reserved hot noodle water helps create a smooth, flavorful sauce without thinning it out too much.
  • If you prefer a spicier dish, increase the amount of red pepper flakes or add hot sauce to taste.
  • Substitute peanut butter if almond butter is unavailable, but opt for natural varieties to avoid extra sugars.
  • Use gluten-free tamari and hoisin sauce to keep this recipe gluten-free.
  • For extra protein, add other vegetables or top with sesame seeds for garnish.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Vegan

Find it online: https://iamstarved.com/saucy-tofu-noodles-with-spinach-recipe/