Spicy Gluten-free Peanut Noodles with Tofu and Veggies

I like this dish because it’s a perfect balance of spicy, tart, creamy and crunchy. It’s easy enough to make on a weeknight and there will be plenty leftover for lunches and dinners later in the week. You can use any type of gluten-free pasta; soba, bean, quinoa or brown rice or use regular whole grain pasta if you don’t require gluten-free.






Spicy Gluten-free Peanut Noodles with Tofu and Veggies


  • 8 ounces gluten-free pasta
  • 1/3 cup natural peanut butter
  • 1/4 cup low sodium vegetable broth
  • 2 tablespoons low-sodium Tamari soy sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1-2 teaspoons chili paste
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon brown sugar
  • 1 teaspoon red pepper flakes
  • 1 medium-size red bell pepper
  • diced, 1/2 cup chopped cucumber
  • 1/2 cup edamame
  • 1 cup chopped broccoli
  • 3 scallions (diced into 1/4 inch pieces)
  • 2 tablespoons cilantro
  • 1 cup cubed tofu
  • 4 lime wedges

*The type and amount of vegetables listed above can be modified to your preference. 


Cook pasta according to package. Meanwhile, in a small bowl, combine peanut butter, 1/4 cup vegetable broth, soy sauce, vinegar, chili paste, ginger, brown sugar and red pepper flakes. Whisk until blended. If sauce seems too thick, add more broth.  It should be the consistency of cream.  In a large bowl, toss warm pasta with bell pepper, cucumber, broccoli, scallions, cilantro and tofu.  Add peanut sauce to pasta mixture, mixing just until combined. Serve with lime wedges.

Note: Plan to eat this dish soon after you make it because the sauce will thicken. The pasta will absorb some of the sauce as it cools. If the pasta gets too thick, add some vegetable broth and warm it in the microwave. This should help to thin out the sauce.

Nutrition Note: Tofu, edamame and peanut butter provide plenty of plant-based protein so there’s no need for animal protein with this dish. The healthy, monounsaturated fat from the peanut butter (be sure to use natural peanut butter, the one that separates not the creamy version) helps to balance out the carbohydrate and protein, increasing overall satiety. You can use any assortment of vegetables in this recipe but I like adding a variety of colors giving the dish a diverse mix of nutrients and a pretty presentation. For a low carb option, serve the sauce over spiralized zucchini noodles. Also, for a gluten-free soy sauce, use tamari. I didn’t have it in my pantry so I used a regular soy sauce.



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