Thai Noodles (Vegan)


This recipe comes from Wildwood Foods, the makers of various organic soy products, such as tofu, soy yogurt, and many others.

  • 1 package Wildwood Plain Tofu
  • 1 C water
  • 1/4 C soy sauce
  • 8 oz package rice noodles


  • 3 cloves garlic, minced
  • 1 T fresh ginger root, grated
  • 1/4 C water
  • 1/4 C soynut butter or smooth peanut butter
  • 3 T soy sauce
  • 3 T cider vinegar
  • 1 T sesame oil


  • 1/2 C chopped peanuts
  • 1/4 C cilantro leaves
  • 1 lime, cut into wedges

Cut tofu into 1/4″ slices.  Marinate in 1 C of water and 1/4 C soy sauce for 10 minutes.  Transfer to a baking sheet and bake for 25-30 minutes at 400 degrees, turning once.  Remove from oven and let cool.  Tear cooled tofu in bite-sized pieces.

Add garlic, ginger, water, soynut butter or peanut butter, soy sauce, vinegar, and oil to food processor and blend well.

Cook noodles according to package directions.

Transfer noodles to a serving bowl.  While noodles are still hot, top with the sauce and tofu pieces.  Garnish with the cilantro leaves and chopped peanuts.  Squeeze lime over noodles.  Serve immediately.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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