spicy peanut sauce

Perfectly cooked rice noodles are smothered in a spicy peanut sauce. We mix in tofu, bell peppers, Thai chilis, and many more ingredients to create a balanced and healthy vegan meal.

Spicy Peanut Noodles With Tofu

peanut butter (1.17)

½ tbsp ginger, finely minced (0.02)

tbsp sambal oelek chili paste (0.06)

tbsp sriracha hot sauce (0.06)

tbsp liquid aminos (0.90)

maple syrup (0.44)

lime juice (0.36)

tbsp rice vinegar (0.22)

water to thin (0.00)

tbsp sesame oil (0.26)

fresh Thai chilies, chopped (0.23)

½ tbsp fresh ginger, minced (0.02)

garlic, minced (0.12)

medium carrots, julienned (0.56)

red bell peppers (1.64)

green onions, sliced diagonally (0.98)

roasted & salted peanuts, chopped (0.32)

bean sprouts (0.40)

oz rice noodles, dry (0.85)

Chopped roasted & salted peanuts

Sliced green onions

cilantro

Lime wedges

Sriracha or chili garlic sauce

Bean sprouts

To begin, prep all stir fry ingredients by briefly pressing and cubing the tofu, mincing the chilis, ginger, and garlic, and julienning the carrots and bell peppers. Also, slice the green onions, chop the peanuts, and wash the bean sprouts.

Mix all peanut sauce ingredients in a mixing bowl. Start with ⅓ cup of water, and add up to ½ cup depending on how dry or runny your peanut butter is. Once the consistency is pourable, but not too runny, set aside.

Prep &amp; Peanut Sauce

In a large pot, bring enough water to cook the noodles to a boil. Once boiling, turn the burner off and add in rice noodles. Stir and cover, cooking for approximately 5-6 minutes, or until al dente.

Drain and rinse the noodles. Then, toss with a dash of sesame oil to prevent sticking. Set aside.

Noodles

Heat sesame oil in a large skillet over medium. Once hot, add tofu cubes and sauté for about 5-6 minutes, turning occasionally to brown on all sides (use an oil guard, as the sesame oil can splatter). Next, add in minced Thai chilis, garlic, and ginger. Sauté for another 1-2 minutes, or until garlic is fragrant.

Transfer tofu and spices to the pot the noodles were cooked in, then add the julienned carrots and bell pepper to the skillet. Add a splash of water if it's looking a little dry, and sauté for 4-5 minutes, or until tender.

Stir Fry

Add cooked veggies and noodles back to the pot with the tofu. Mix in peanut sauce, bean sprouts, green onions, and chopped peanuts and cook over medium heat (tongs are great for this). Toss together for about 2-3 minutes, or until sauce is incorporated and everything is heated through.

Serve immediately with optional garnishes such as lime wedges, more bean sprouts, more sliced green onions, chopped cilantro, peanuts, and sriracha or sambal oelek sauce.

Store leftovers covered in the fridge for up to 3-4 days.

Putting it Together

These Spicy Peanut Tofu Bowls with Quick Pickled Veggies are a super delicious, flavor-packed plant based meal! The tofu is baked and tossed in a spicy peanut sauce, then served over rice with quick pickled vegetables, crispy shallots, chopped peanuts, scallions, and cilantro. So much flavor!

Spicy Peanut Tofu Bowls With Quick Pickled Veggies

(14 ounce) package extra firm tofu, cut into 1'' chunks*

sesame oil

maple syrup

rice wine vinegar

chili garlic sauce

soy sauce

garlic powder

onion powder

cornstarch

of a medium red onion, very thinly sliced

apple cider vinegar

honey

salt

of a large seedless cucumber, very thinly sliced

peanut butter (the natural, drippy kind)

juice of 1 lime

garlic,

ginger

sriracha

water

canola or vegetable oil

shallots,

all purpose flour*

sea salt

rice*

peanuts

scallions

chopped cilantro

sesame seeds

Spicy Peanut Tofu Bowls with Quick Pickled Veggies

Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper. Place tofu cubes on the baking sheet and add the sesame oil, maple syrup, rice wine vinegar, chili garlic sauce, soy sauce, garlic powder, onion powder, and soy sauce until evenly coated. Sprinkle on the cornstarch and toss again to coat. Bake for 40-45 minutes, tossing halfway through baking, until golden and crispy on the edges. After baking, toss in 2 tablespoons of the peanut sauce.

For the tofu

In a medium bowl, combine the red onion, apple cider vinegar, honey, and salt. Let sit for 20-30 minutes while tofu is baking. That's it!

For the quick pickled red onions

In a medium bowl, combine the cucumber, apple cider vinegar, honey, and salt. Let sit for 20-30 minutes while tofu is baking. That's it!

For the quick pickled cucumbers

In a medium bowl, whisk together the peanut butter, lime juice, rice wine vinegar, soy sauce, garlic, ginger, sriracha, honey, sesame oil, and chili garlic sauce until smooth. Add the hot water and whisk together until smooth and creamy. If you like a thinner sauce, add more hot water a tablespoon at a time until desired consistency is reached.

For the peanut sauce

Heat about an inch of vegetable or canola oil in a small saucepan over medium-high heat.&nbsp;You will know when oil is ready when you stick the end of a wooden spoon in the oil and tiny bubbles form around it. Fry the shallots in batches, for 2-3 minutes, or until golden brown and crispy. Season with salt while they are hot. Let drain on paper towels. Do this in 2-3 batches to avoid overcrowding.

For the crispy shallots

Place tofu over a bed of rice. Top with a generous drizzle of peanut sauce and a handful of pickled onions and cucumbers. Sprinkle with chopped peanuts, scallions, cilantro, sesame seeds, and a handful of crispy shallots. Devour!

To serve

This Spicy Peanut Sauce from Benin is a delicious staple in Benin's African cuisine. It can be enjoyed on meat, rice, potatoes, or vegetables, and is a great choice for spicing up any meal!&nbsp;

Spicy Peanut Sauce (Benin)

½ Large, Yellow Onion (I used a Vidalia onion)

Habanero pepper (more or less to taste)

Beef bouillon cube

tbsp Oil

tbsp Tomato paste

Salt

Water

Creamy all natural peanut butter (I prefer Smuckers Brand)

Blend onion and habanero pepper together in a blender until smooth. 

In a frying pan on the stove, use oil to fry the blended onion and pepper with tomato paste, salt, and bouillon cube. Fry for about 5 minutes.&nbsp;

Add peanut butter and water to the pan. Mix to combine.&nbsp;

Reduce to simmer, cover, and cook for 15 minutes.&nbsp;

Use to top meat, vegetables, rice, or potatoes. Enjoy!&nbsp;

Peanut Sauce Ground Pork Stir-fry

TBLS (½ cup) Thai Sweet Chili Sauce

TBLS Low Sodium Light Soy Sauce

TBLS Distilled Rice Vinegar

TSP Sesame Oil

TSP Crushed Red Pepper Chili Flakes,

(1 pound) Ground Pork (Or use ground chicken or

½ TSP Kosher Salt

TBLS Olive Oil (or any other cooking oil)

½ Red Onion (Or yellow/white onion/shallots) – finely chopped

1.5-inch knob of Ginger – minced (about 2 TBLS minced)

Spring Onion – chopped,

10-16 Red Chilies (Bird’s eye preferred), to taste – chopped

TSP Corn Starch + ½ cup Water (mixed together to make a slurry)

TBLS Lime Juice,

2-3 TBLS chopped Coriander (Cilantro)

Prepare the fresh ingredients

Chop the red onion, garlic, ginger, red chilies, spring onion, bok choy, and coriander as indicated in the “Ingredients” section.

Make the sauce

Combine the Thai sweet chili sauce, low sodium light soy sauce, peanut butter, rice vinegar, sesame oil, and crushed red pepper flakes in a bowl or measuring cup (the latter makes it easier to pour into the wok). Mix with a spoon to thoroughly combine, then set aside.

Make the corn starch slurry

Combine the corn starch and water in a small bowl or measuring cup. Mix with a spoon until combined and a slurry has formed, then set aside.

Prep:

Cook the ground pork

Heat a large wok over medium-high heat. Once hot, add the ground pork and start breaking up the lumps with a wooden spoon/spatula. Season with kosher salt and cook for 4-5 minutes. Once cooked through, use a slotted spoon to allow the excess grease/liquid to drip off into the wok and transfer to a clean bowl. Wipe out the excess grease in the wok with a paper towel and set it back on the stovetop. (Note: If using ground chicken, you can skip this step as ground chicken is leaner and won’t have extra fat. Add the ground chicken in step 3 and cook it through then.)

Sauté aromatics

Heat olive oil in the wok over medium-high heat. Once hot, add the red onion, ginger, and spring onion whites. Sauté for 1-2 minutes or until fragrant. Then add the garlic and red chilies and stir-fry for another minute to combine.

Add pork back in

Next, add the ground pork back to the wok and toss to combine with everything else. (Note: If using ground chicken, add it to the wok now and season with kosher salt. Cook for about 2 minutes or until no longer pink, breaking up the lumps as you go. Toss to combine with everything else in the wok.)

Toss with sauce, lime juice, and corn starch slurry

Pour the sauce all over the pork and add the lime juice. Stir to combine until everything is evenly coated in the sauce. Then give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom) and pour it into the wok. Stir briefly until evenly combined.

Add greens

Add the bok choy and toss until the greens have slightly wilted – about 1-2 minutes. Then add half of the coriander and half of the spring onion greens. Toss for another 30 seconds to combine, then switch off the heat.

To Serve

Transfer to a serving bowl/dish and garnish with toasted white sesame seeds, chopped peanuts, and the remainder chopped coriander and spring onion greens. Serve immediately with warm steamed rice and extra lime wedges for squeezing if desired.

For the Peanut Sauce Ground Pork Stir-fry:

Wow! I can't believe this is ground pork! It's so tasty and DELICIOUS!! I'd give more than 5 stars if I could.

This was amaing. I omitted the cornstarch because...well I didn't have any cornstarch on hand, ha! I didn't have any chilies or garlic but I had garlic chili sauce and added about a tablespoon.

I made it with ground veal meatballs and I've made it with ground pork. The lime makes all the difference.

It will be a staple!

If you love summer rolls you are going to go crazy for this summer roll bowl meal prep! Drizzled with a mouthwatering spicy peanut sauce and packed with veggies and fiber to keep you full! This high protein vegan meal prep will keep you full and energized throughout the day!

Summer Roll Bowl Meal Prep (high protein & vegan)

400 g Extra Firm Pressed Tofu (cubed)

tsp Coconut Aminos (or soy sauce)

Edamame (shelled and frozen)

¾ Large Cucumber (cubed)

Carrot (shredded)

Purple Cabbage (shredded)

Natural Peanut Butter

tbsp Soy Sauce

tsp Sriracha

tbsp Lime Juice (or lemon)

tbsp Maple Syrup

Sesame Seeds

Lime Wedges

Start my pressing your extra firm tofu for a minimum of 30 minutes. You can do this with a kitchen towel and heavy object or with a tofu press! Once the tofu is pressed slice into cubes and pan fry with coconut aminos or soy sauce until lightly golden on each side.

Prepare the rest of the veggies by shredding the carrot and cabbage, and slicing the cucumber.

Steam the edamame for a few minutes until cooked then run under cold water. Cook your  noodles of choice then run under cold water.

Prepare the spicy peanut dressing by adding all ingredients to a blender. You can also use a jar and shake the ingredients together.

Assemble your summer roll bowls in 3 separate containers dividing up all the ingredients evenly. Drizzle the sauce over each bowl. I used up the whole spicy peanut sauce for this recipe!

Crispy Thai Cold noodle salad infused with spicy peanut sauce, fresh veggies, cilantro, and crunchy peanuts

Crunchy Cold Thai Noodle Salad with The Best Peanut Sauce

Lo Mein, pad thai style or soba noodles

red, orange, and yellow bell pepper

matchstick carrots

bag coleslaw

watermelon radish, julienne cut (can use 5-6 regular radishes instead)

– 1 1/2 cups prepared Spicy Peanut Sauce

fresh roasted peanuts, roughly chopped

cilantro (about 1/2-3/4 of a fresh bunch)

Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for 5 minutes. Run your fingers (clean) through the noodles or use tongs to help separate them as the water runs through.

In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add on 3/4 of a cup of the spicy peanut sauce and toss with tongs or salad fork/spoon to coat the noodles and vegetables. Add on the peanuts, cilantro, and sesame seeds. Toss again.

Cover and chill in the fridge for 30 minutes (though you can eat immediately if you can’t wait). Right before serving, toss and add additional peanut sauce if needed.

Plate and serve with a side of remaining peanut sauce. Store any leftovers in the fridge for up to 4 days.

Lori this is absolutely incredible! I made enough for the week BUT my boys devoured it in one day!!!

That peanut sauce is amazing!!!

A delicious treat or dessert from Suriname

Bakabana (battered fried Plantains with a spicy peanut dipping sauce)

peanut butter

galangal powder

Kecap Manis

lime juice

plantains (very ripe, black)

flour

buttermilk

Tablespoons brown sugar

soda water

vegetable oil (for frying)

To make sauce, combine peanut butter, galangal powder, Kecap Manis, lime juice and 2/3 cup water in a saucepan.

Simmer for 10 minutes until sauce is smooth and thick.

Garnish with chopped  peanuts.

Sauce Instructions

In a medium bowl, whisk together the egg, flour, buttermilk, sugar and a pinch of salt.  Add the soda water gradually until you make a thick smooth batter. Set the batter aside to rest for 15 minutes.

Peel the plantains by making a slit with a knife, the long way, from one end to the other, and cutting off the ends.  Pull the skin off.

Slice the plantains diagonally into slices about 3 inches long and about 1/3&quot; thick.

In a heavy pot, or deep fryer heat up vegetable oil to a minimum depth of 2 inches. Heat up to 350 degrees or until a drop of batter sizzles.

Once the oil is hot,  dip the plantain slices into the batter to coat them and  carefully drop them in the oil taking care not to over crowd the pan.

Cook until golden brown on both sides turning once, about 3-4 minutes.  Remove with slotted spoon and let drain on a paper towel to remove excess oil. Sprinkle with salt and serve warm with the spicy peanut sauce and a lime.

Insructions for the Bakabana

This easy Peanut Sauce recipe is full of flavor and takes less than 5 minutes to prepare! Use it as a dipping sauce, dressing, or toss with pasta. It&#39;s versatile and a sure winner!

Peanut Sauce

peanut butter*

Top 9 spicy peanut sauce recipes from across the web

The most viewed spicy peanut sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Crunchy Cold Thai Noodle Salad with...

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Peanut Sauce

Top 9 spicy peanut sauce recipes from across the web

The most viewed spicy peanut sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Peanut Noodles With Tofu

Spicy Peanut Tofu Bowls With Quick ...

Spicy Peanut Sauce (Benin)

Peanut Sauce Ground Pork Stir-fry

Summer Roll Bowl Meal Prep (high pr...

Crunchy Cold Thai Noodle Salad with...

Crunchy Cold Thai Noodle Salad with...

Bakabana (battered fried Plantains ...

Peanut Sauce

The most viewed spicy peanut sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine