# Chili Peanut Noodles with Crispy Cumin Tofu

A quick and easy vegan recipe for chili peanut noodles topped with crispy cumin tofu and bok choy, ready in less than 20 minutes.

- Total time: 20 min
- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- 200 g medium firm tofu
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 0.5 tbsp chili oil
- 0.5 tbsp cumin powder
- 1 tbsp sriracha
- 2 tsp curry powder
- 1 tsp white vinegar
- 1 tsp white pepper
- 1 tsp MSG
- 1 tsp chilli flakes
- 3 tbsp peanut butter
- 1 tbsp chilli crisp oil (Laoganma)
- 0.5 tbsp agave syrup (or sweetener of choice)
- 0.25 cup noodle water
- boiled noodles
- steamed bok choy

## Instructions

1. Lightly crumble the medium firm tofu.
2. Season the crumbled tofu with soy sauce, curry powder, white pepper, sriracha, white vinegar, chili oil, cumin powder, and chili flakes.
3. Cook the seasoned tofu in a pan on medium heat for roughly 10 to 11 minutes to draw out all the moisture until it gets nice and crumbly.
4. While the tofu is cooking, make the chili peanut sauce by combining peanut butter, chili crisp oil, agave, and some noodle water to loosen it up.
5. Add the boiled noodles to the chili peanut sauce and toss.
6. Top the noodles with the crispy cumin tofu and some bok choy.

## Equipment

- pan

## Tips

- Leave the noodles a bit saucy as it tends to thicken up while you eat it.

## Source

- Original video: https://www.tiktok.com/@prrrunch/video/7615671290573212949?lang=en
- Recipe page: https://www.cliprecipe.com/recipe/24f90f96-1529-4bc6-9bf6-10184663b567
- Extracted: 2026-03-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt