Easy Peanut Noodles with Tofu & Broccoli (vegan + gluten-free)

Easy Peanut Noodles with Tofu & Broccoli (vegan + gluten-free)

This nutritious + plant-based noodle bowl with tofu, broccoli, and an easy peanut sauce is perfect for a quick lunch or light dinner!

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I honestly can’t believe it’s taken me this long to post this recipe. Seriously though! It’s been one of my go-to dinners for almost the past two years.

Maybe it’s good that it’s taken me this long though, cause now I can assure you that it really is a meal you will never get tired of! Plus, the extent of time has given me the opportunity to truly perfect the peanut sauce recipe.

There’s SO many variations when it comes to meals you can do with the peanut sauce, but this tofu-noodle-broccoli is my absolute favorite! If, for example, you don’t have one of the ingredients for the bowl, however, there’s endless variations to it! Some of my favorites are:

  • tempeh (or chicken if not vegan) for the tofu

  • rice for the noodles

  • your favorite (steamed or stir-fried) veggies for the broccoli

Especially with the starches you use, there’s so many different ways you can go. I always make either steamed rice or rice noodles, but even within this realm of rice products there’s so many options!

Brown, white, black, mixed grain rice. Brown/white rice noodles, whole wheat noodles, ramen noodles, and one of my recent discoveries: KELP noodles!

I had never seen or tried kelp noodles before this past weekend, so when I saw them this past weekend, I just had to get them!

USA — click here to purchase
Netherlands — click here to purchase

Considering kelp noodles are made of kelp, a seaweed, you can probably imagine that the cooking method is a little different than your regular ol’ rice noodle. When you open up the package, the noodles are actually ready-to-eat. However, when I tried one, it was weirdly crunchy, even though feeling soft!

I did a little bit of searching on the internet and found that you can make kelp noodles soft with an easy trick! All you have to do, is soak the noodles for about 10 minutes in warm/hot water with a good squeeze of lemon juice + pinch of salt. I can say firsthand, this trick is magical!

When I made this easy peanut noodle dish, I started off by soaking the kelp noodles. The whole process of making the peanut sauce, tofu, and broccoli only takes around 10-15 minutes, so your noodles will be perfect by the time you’re ready to add them!

If you’re using rice or a different starch, you’ll obviously have to plan accordingly when it comes to cooking and prep time. Either way, I hope you love this recipe as much as I do!

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Easy Peanut Noodles with Tofu & Broccoli (vegan + gluten-free)

Serves 3
Prep Time 5 min
Cook Time 10 min
Total Time 15 min

This nutritious + plant-based noodle bowl with tofu, broccoli, and an easy peanut sauce is perfect for a quick lunch or light dinner!


Peanut Sauce:

  • 3 tablespoons creamy peanut butter (45g)

  • 1/2 cup canned full-fat coconut milk (120mL)

  • 1 tablespoon soy sauce (15mL)

  • 1 tablespoon maple syrup (20mL)


  • 1 (8oz) package rice noodles (225g) OR 1 (12oz) package kelp noodles (340g) *see notes for preparation

  • 1 block (14oz) firm or extra-firm tofu (~375g drained)

  • 1 tablespoon coconut oil (15g)

  • 3 cups broccoli florets (525g)


  1. To make the peanut sauce, add the peanut butter and coconut milk to a small saucepan, and whisk well.

  2. Bring the peanut-coconut mixture to a boil, then turn heat down to low and whisk in the soy sauce and maple syrup.

  3. Heat the sauce on low for about one minute, then cover and remove from heat.

  4. With the peanut sauce set aside, heat a skillet on medium high heat. While the skillet is heating up, you can cube your tofu if you haven’t done that yet. At this step, I would start steaming your broccoli.

  5. Melt the coconut oil on the hot skillet, then add in the cubed tofu.

  6. Pan-fry the tofu for about 5 minutes, or until slightly crispy and golden brown on the edges.

  7. When the tofu has finished cooking, return the peanut sauce back on medium heat, and add in the cooked tofu and prepared noodles.

  8. With a large spoon, toss the mixture so that both the tofu and the noodles are covered in the peanut sauce.

  9. Transfer to a bowl (or plate!) and serve with the steamed broccoli.


*Depending on which type of noodles you opt for, the preparation method will be different. For dry, packaged rice noodles, follow the preparation instructions on the packaging. Usually this is soaking the noodles in hot water for a couple minutes. For the kelp noodles, it is essential that you soak the noodles in hot water with LEMON JUICE and a pinch of SALT. This trick makes the kelp noodles soft as opposed to crunchy.

I absolutely love it when you guys try my recipes! Please share your creations and tag me #simplybalancedliv or @simplybalancedliv. I can’t wait to see what you come up with!



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