Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Rice Noodles & Tofu in Fiery Peanut Sauce

Rice Noodles and Extra Firm Tofu

I indulged in junk food during our road trip, but Vijay was strict about his diet. His junk food was fruits, mainly lot of oranges and mandarins. My mood was going up and down along with the road curves we were taking, but Vijay was his usual chirpy, pleasant self the whole trip. I guess all that Vitamin C (known to cause sunny disposition in people) does effect one’s mood and also taking them was his way of dealing with unpredictable moods of his companion.:)

One of the healthy meals during our travel time was at Madison. We went to Noodles and Company (Asian fast food joint) next to our hotel for dinner. We didn’t have this chain in our part of Ohio and PA, and it’s a refreshing fast food experience we had in a while. Most of their menu was filled with decent real food like items and I went with ‘Indonesian fiery peanut saute’. As written in restaurant menu, this dish was prepared by sauteing rice noodles with fiery peanut sauce, broccoli, carrot and Napa cabbage and garnished with bean sprouts, crushed peanuts and lime wedges. You could also order tofu or chicken strips with it. Of course I went with tofu. I liked the whole combination so much, and had decided to recreate this dish at home once I reached Seattle.

If you have all the ingredients at hand, preparation is quick and easy, and it can be a filling meal.

Ingredients for Noodle Preparation

(for two hungry people)

Prepare Fiery Peanut sauce:

Half cup of roasted peanuts
8 dried red chillies – Indian variety
½ tsp of each – salt and jaggery(/sugar) or to taste
Take them all in blender. Add a cup of water and blend to smooth paste. This is our ‘fiery’ sauce.

Vegetables and Tofu:

Broccoli: wash and cut or separate small florets (10 to 12)
Carrot: cut to thin, vertical strips of 2 inches length (15 to 20)
Spring onions (1 bunch) – finely chop
Tofu: Extra firm variety, cut to 1-inch cubes (10 to 12 cubes)
Bean sprouts: wash and half them (about a cup)
To garnish: prepare cilantro and lime wedges
You also need soy sauce and salt to taste.


In a big skillet, add a tablespoon of peanut oil. Add and fry tofu cubes to pale gold color. Remove to a plate and keep them aside.

To the same skillet, add the vegetables and stir-fry them to the tenderness you desire. Then add the fiery-fragrant peanut sauce, a pinch of salt and one teaspoon of soy sauce. And also tofu cubes and bean sprouts. Mix. Cook for about 5 minutes, covered. If the sauce is too tight, add little bit of water and adjust the seasoning (salt and jaggery) also.

Meanwhile cook rice noodles (purchased at Trader Joe’s grocery shop), 2 bundles, one for each person, according to packet instructions. Take care not to overcook. They would stick to each other and become a soggy mess if overcooked. Drain and immediately add the rice noodles to skillet.

Toss the rice noddles with vegetables and peanut sauce. Sprinkle some more bean sprouts, cilantro and squeeze some limejuice. Serve hot.

Rice Noodles and Tofu in Fiery Peanut Sauce ~ Our Simple Meal Today

This sauce is really ‘fiery’. For medium fiery sauce – reduce the number of chillies to 6, for mild sauce to 4 or even less.

Posted by Indira©Copyrighted in Rice Noodles,Soy (Tofu, Yuba) (Thursday October 12, 2006 at 3:55 pm- permalink)
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