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Whole Wheat Peanut Noodles with Turmeric Tofu

Whole Wheat Peanut Noodles with Turmeric Tofu

Servings 6
Author Robin Asbell


  • 8 ounces extra firm tofu cubed
  • tamari
  • 1 teaspoon grated fresh turmeric
  • dark sesame oil
  • 1 bunch broccoli cut in florets
  • 1/4 large black radish julienned
  • 1 large carrot julienned
  • 1/2 cup peanut butter
  • 1/4 cup apple cider vinegar
  • 1/4 cup brewed tea
  • 2 tablespoons honey or sugar
  • 1 teaspoon red pepper flakes
  • 2 tablespoons chopped fresh ginger
  • 3/4 cup toasted peanuts chopped
  • 12 ounces whole wheat fettucine
  • cilantro
  • Sriracha sauce


  • Boil a large pot of water for cooking the vegetables and noodles. Preheat the oven to 425 F. Spread a drizzle of sesame oil on a sheet pan and place the tofu on it, sprinkle with turmeric and tamari and toss to coat. Bake for 30 minutes, stirring halfway. Spread the broccoli on a pan and drizzle with sesame oil, toss to coat. Roast for 20 minutes, until browned.
  • In a medium bowl, combine the peanut butter, vinegar, honey, soy sauce, green tea or water, red pepper and fresh ginger. Whisk until smooth.
  • Blanch the remaining vegetables in the boiling water: drop in the carrots and radish for one minute, then scoop out with a slotted spoon or small strainer and let cool. Cook the pasta in the same water according to package directions, about 9 minutes. drain the pasta, shaking it to drain well.
  • In the pasta pot, place the noodles and drizzle the peanut sauce over them. Toss to coat. Serve topped with tofu, broccoli, and carrots and radish. Sprinkle with peanuts and cilantro. Drizzle Sriracha on the carrots and radish.