Thai Peanut Noodles with Pan-Fried Tofu

“Thai Peanut Noodles with Pan-Fried Tofu”

This post brought to you by Fresh From Florida. All opinions are 100% mine.

One of the first times I met my husband, he made a late-night dinner for me. I remember it to this day. It was absolutely delicious and one of my favorite dishes that he makes.

He whipped up this recipe so quick that I remember thinking.. wow, I should try this sometime! However, my recipe never turns out as good as his. True story.

This recipe is delicious, quick and doesn't really require much.

If you are lucky enough to live in Florida where broccoli and peanuts are in season right now, you will know just how delicious this recipe can be when using fresh ingredients.

One of the great things about living in Florida is the availability of fresh seasonal produce. In March, when everyone is in the country is suffering through snowstorms and freezing temperatures we're able to brag about having tons of fresh produce available! Let's just say, we love to use ingredients that are Fresh From Florida.

Produce in Season during March:
Bell pepper, broccoli, cabbage, cauliflower, celery, cucumber, eggplant, mushrooms, papaya, radish, peanuts, spinach, squash, sweet corn and tomatoes.

This recipe uses broccoli and peanuts. It can also use bell pepper, spinach and cauliflower if you'd like.



Orange juice combined with A Taste of Thai Peanut Sauce Mix gives a sweet citrus flavor to tofu and noodles.

YIELD: 4 Servings
TIME: 15 minutes to assemble, 15 minutes to cook
Total time: 30 minutes


1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles, any width
2 tablespoons vegetable oil
1 large red onion, cut into thin crescents
1 lb broccoli florets
1 tablespoon minced ginger root
1 lb (block) of tofu
1-3.5 oz box A Taste of Thai Peanut Sauce Mix
2 tablespoons crushed peanuts
1 cup orange juice
2 tablespoons soy sauce
1 teaspoon grated orange rind

1. Soak Rice Noodles according to package for sauté.
2. In a large skillet heat oil over medium-high heat.
3. Add onion, broccoli and ginger. Stir-fry until onions begin to wilt.
4. Add tofu, Peanut Sauce Mix (both inner envelopes), orange juice, soy sauce and orange rind. Stir-fry until tofu is just cooked and sauce thickened.
5. Drain noodles and add to skillet. Stir noodles with ingredients until incorporated and noodles are firm yet tender. Serve.


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