Spicy Thai Noodles with Tofu

by Erin

I dropped that ball yesterday and missed posting for Single Serving Sunday. You may not have even noticed (which if that’s the case maybe I should rethink those posts), but in case you did my apologies. I had a quick single serving breakfast recipe that I had every intention of preparing and posting, but the first time it did not come out right and then I ran out of eggs and didn’t get to the store until it was too late to fuss over. Maybe by next weekend I will have it ready haha.

With one week until I need to send the final draft of my dissertation to my committee I have been in super-productive mode. Hence my lack of a post yesterday. I did next to nothing other than write all last week until Friday afternoon when my brain died. After sending my Introduction to my advisor I just couldn’t process nerdy thoughts, so I took the night off and hung out with friends Friday night. The rest of the weekend wasn’t as writing-productive as I would have liked, but I feel less tense and my apartment is cleaner. Accomplishments come in many forms.

For all my fellow stressed out people who are desperately trying to get things done while still getting some sustenance, here is a quick and healthy meal for you tonight. It’s kind of like those healthier pasta recipes that mix in fettucine-sized slices of zucchini. This time whole wheat spaghetti is mixed with broccoli slaw and tofu which has sauteed into a spicy-honey sauce and topped with peanuts, cilantro and green onion. It’s spaghetti gone Thai!

Spicy Thai Noodles with Tofu

Two years ago: Chewy Peanut Butter Cookies with Chocolate Candied Bacon


Serves 2


4 oz. whole grain spaghetti

2 tsp sesame oil

2 tsp honey

2 tsp hot chile sauce (such as Sriracha)

4 oz. extra firm tofu, drained and cubed

10 oz. bag (3.5 cups) broccoli slaw

2 Tbsp chopped peanuts

2 Tbsp chopped cilantro

1 scallion, thinly sliced


  1. In a medium sauce pan, cook spaghetti according to package directions.
  2. Meanwhile in a medium skillet, heat sesame oil, honey, and hot chile sauce over medium heat. Add tofu and broccoli slaw and saute for 5 minutes.
  3. Toss noodles with slaw mixture, divide onto two plates, and top with chopped peanuts, cilantro, and scallion. Serve immediately.

Source: Adapted slightly from Fitness, May 2012.


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Susan September 9, 2014 - 6:27 pm

Just found reference to this recipe while looking at today’s root beer ice cream recipe. This is a great idea, simple and tasty. Looking forward to making it.

natalie@thesweetslife September 9, 2013 - 7:17 pm

keep up the productivity–you’re so close!

i’m all about easy meals right now and this sounds great!

Amanda September 9, 2013 - 11:41 am

Wow this looks so wonderfully yummy! I think I’m going to have to give it a try!


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