20 September 2026 Vol. I, No. 01

The Herb Thymes

Name: Creamy Satay Noodles with Crispy Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 75 min
Yield: 4
Cuisine: Dutch satay-inspired
Ingredients: 400 g Extra-firm tofu, Pressed; 4 tbsp Vegan satay marinade; 1 tbsp Cornflour; 1 tbsp Neutral oil; 300 g Medium egg-free wheat noodles or ramen noodles; 1 tbsp Sesame oil; 1 Large onion, Thinly sliced; 3 Garlic cloves, Minced; 1 tbsp Fresh ginger, Grated; 1 Red bell pepper, Sliced; 200 g Mushrooms, Sliced; 1 Large carrot, Julienned; 150 g Sugar snap peas; 100 g Bean sprouts; 3 tbsp Natural peanut butter; 250 ml Full-fat coconut milk; 150 ml Vegetable stock; 2 tbsp Soy sauce; 1 tbsp Ketjap manis; 1 tbsp Maple syrup; 1 tsp Sambal oelek, Or more to taste; 1 tsp Rice vinegar; 0.5 Lime, Juiced; 50 g Roasted peanuts, Roughly chopped; 3 tbsp Crispy fried shallots; Fresh coriander, To taste; Lime wedges, To serve; Fresh mint, Optional; Sesame seeds, Optional

A vegetarian kitchen paper by Dan & Roy

Recipes, growing notes and honest stories from a small garden near Prague.

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The Everyday Recipe

Creamy Satay Noodles with Crispy Tofu

Silky peanut sauce, crisp marinated tofu, tender noodles and colourful vegetables come together in this Dutch satay-inspired vegan dinner. The tofu needs at least 30 minutes to marinate, but the cooking itself is quick and straightforward, with crunchy peanuts, fried shallots, lime and fresh herbs to finish.

Prep20 min Cook25 min Servings4 Easy FREE

Growing up in the Netherlands, chicken satay with peanut sauce was always one of those comforting meals I could never say no to. When I started eating more plant-based meals, it became one of the dishes I missed the most. I experimented with everything from seitan to mushrooms and tempeh, but nothing quite hit the mark. Then I tried marinating tofu in a rich satay marinade, and everything changed. The tofu soaks up all those familiar flavours while staying wonderfully tender inside and crisp outside. Today, these Creamy Satay Noodles have become my favourite vegan version of a Dutch classic, and honestly, I do not miss the chicken at all.

Servings4

Ingredients

Directions

1Marinate the Tofu
Press the tofu for at least 20 minutes to remove excess moisture.

Cut it into bite-sized cubes and coat with the satay marinade. Leave to marinate for at least 30 minutes, or overnight for even more flavour.
2Cook the Noodles
Cook the noodles according to the package instructions until just al dente.

Drain, rinse briefly under cold water and toss with the sesame oil to prevent sticking.
3Make the Peanut Sauce
Whisk together the peanut butter, coconut milk, vegetable stock, soy sauce, ketjap manis, maple syrup, sambal oelek, rice vinegar and lime juice.

The sauce should be smooth and pourable. Add a splash of stock if it feels too thick.
4Crisp the Tofu
Pat the marinated tofu lightly dry and coat it with the cornflour.

Heat the neutral oil in a large frying pan over medium-high heat. Cook the tofu for 8 to 10 minutes, turning occasionally, until golden and lightly crisp on all sides. Transfer to a plate.
5Cook the Vegetables
Using the same pan, cook the onion for 3 minutes. Add the garlic and ginger, then stir in the mushrooms and cook until lightly browned.

Add the carrot, bell pepper and sugar snap peas. Cook for another 4 to 5 minutes until tender-crisp. Fold in the bean sprouts during the final minute.
6Finish the Dish
Pour the peanut sauce into the vegetables and simmer gently for 2 to 3 minutes.

Add the noodles and toss until every strand is coated, then fold in the crispy tofu. Taste and adjust with more lime juice for freshness, extra soy sauce for saltiness or more sambal for heat.
7Serve
Divide between four warm bowls. Top generously with roasted peanuts, crispy fried shallots, coriander, mint, sesame seeds and fresh lime wedges. Serve immediately.

Tips, Storage and Notes

Make it yours

Variations

Extra creamy: Add another tablespoon of peanut butter.

More heat: Drizzle with crispy chilli oil before serving.

Gluten-free: Use rice noodles and check that the marinade, soy sauce, ketjap manis, stock, sambal and crispy shallots are certified gluten-free.

Protein boost: Add shelled edamame or extra tofu.

Save for later

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze the peanut sauce separately for up to 2 months.

Reheating: Warm gently in a pan with a splash of vegetable stock or coconut milk.

From our kitchen

Chef's Note

For the best texture, don't skip pressing the tofu or coating it lightly with cornflour before frying. The crispy exterior holds onto the creamy peanut sauce beautifully, while the fresh herbs, roasted peanuts and crispy shallots add layers of crunch and freshness that make every bite satisfying. This is one of those recipes that's even better the next day, making it perfect for meal prep or leftovers.

Nutrition

Per serving (1 of 4 servings)

520kcal22g protein58g carbohydrates9g sugars22g fat4g saturated fat8g fibre1.4g salt

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Sources

THT-ORIGINAL-144 · Original recipe developed by The Herb ThymesORIGINAL_RECIPE · VERIFIED · Original recipe developed by The Herb Thymes through our own ideation, cooking and refinement. No external recipe source was used.

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The Herb Thymes

Creamy Satay Noodles with Crispy Tofu

Ingredients

For the Crispy Tofu

For the Noodles

Vegetables

For the Creamy Peanut Sauce

To Finish

Directions