These spicy noodles with tofu and broccoli are a flavorful, healthy dinner with an addicting sauce that comes together in no time. Not a fan of tofu? No problem! You can easily substitute steak or chicken.
I get on a tofu kick every now and then, and recently I’ve been craving it. I love how it’s not only an affordable source of protein, but it does such a great job soaking up the flavor of sauces. It’s also less heavy. When we order Chinese food, I often order tofu dishes instead of the meat versions so I don’t feel stuffed at the end of the meal (try my General Tso’s Tofu to see what I mean!)
These spicy noodles with tofu and broccoli are total comfort food for me. The zesty sauce clings to the noodles and tofu, and it soaks into the broccoli. It’s addicting.
How to Make Spicy Noodles with Tofu and Broccoli
Anytime you work with firm tofu, you want to begin by pressing it to release as much water as possible. I own a tofu press, but you don’t need a specialty tool. Simply wrap the tofu in a few layers of paper towels, place it between two plates, and place something on the top plate to weigh it down, like some canned beans or a couple books.
After pressing the tofu for 30 minutes (up to 2 hours), discard the paper towels and slice the tofu into 1 1/2-inch cubes (approximately). I usually slice the block in half lengthwise and then cut each half into 3×4 pieces.
The rest of the prep is as follows:
- Cook the noodles
- Pan fry the tofu
- Sauté the broccoli and garlic (use the same pan as the tofu)
- Whisk the sauce ingredients together
- Combine everything in one bowl and serve!
Recipe Notes and Substitutions
I realize not everyone is a fan of tofu, so you can easily swap it out in this recipe for your favorite protein. The sauce would go amazingly well with stir fry beef or chicken. Choose your favorite cut to substitute and leave the remaining ingredients exactly the same.
If you don’t eat peanuts, those can be swapped out with other nuts. Cashews would work well.
I mention this in the recipe itself, but the sauce is very adaptable. If you’re working on refining your palate, this sauce is an excellent opportunity to experiment with tweaking the flavors to get it just how you like it. To do this, I recommend mixing the exact amounts listed, then adjusting the ingredients to taste.
More Tofu Recipes
You can also see my full archive of tofu recipes here!
Spicy Noodles with Tofu and Broccoli
- 1 block extra firm or firm tofu (around 14 ounces)
- 3 tablespoons soy sauce
- 3 tablespoons tahini
- 1 tablespoon sambal
- 1 tablespoon rice wine vinegar
- 1 tablespoon Sriracha
- 6-8 ounces noodles (I used lo mein noodles)
- 1 tablespoon neutral, high heat oil (such as grapeseed or vegetable)
- 1 tablespoon sesame oil
- 6 ounces broccoli florets (2-3 cups)
- 2-3 cloves garlic, minced
- 3-4 scallions, sliced thin
- 1/4 cup roasted, unsalted peanuts, chopped
- Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you’ll want to remove as much excess water as possible. To do this, place the wrapped tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes, up to 2 hours. Once the tofu is finished pressing, slice into approximately 1 1/2-inch cubes.
- In a small bowl, whisk together the soy sauce, tahini, sambal, rice wine vinegar, and Sriracha until smooth. Taste and adjust ingredients if desired (this sauce is very amenable to tweaking; try adding a bit more sambal or Sriracha for heat, or more tahini for creaminess).
- Being a large pot of salted water to a rolling boil, then cook the noodles according to package instructions. Drain and transfer to a large serving bowl.
- While the noodles are cooking, heat a large skillet over medium heat, then add the grapeseed and sesame oil. Pan fry the tofu until golden brown and crispy on as many sides as you have patience for (aim for 2 sides minimum). This should take around 7-10 minutes. Once the tofu has finished cooking, transfer to the bowl with the noodles.
- Lower the heat to medium-low and add the broccoli. Cook until soft and slightly darkened, stirring frequently, around 3 minutes. Add the garlic and cook for another minute. Transfer to the bowl with the noodles.
- Toss the sauce, scallions, and peanuts in the bowl with the other ingredients, stirring until everything is evenly combined. Alternately, you can set aside about half of the scallions and peanuts to garnish each individual serving.
- Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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