Rice Noodle Bowls with Almond Butter Tofu
Ingredients
Tofu
-
16
ounces
extra-firm tofu
-
5
Tbsp
sesame oil (divided)
-
4
Tbsp
salted creamy almond, cashew, or peanut butter
-
2
Tbsp
tamari (or soy sauce if not GF)
-
2
Tbsp
lime juice
-
2-4
Tbsp
maple syrup or coconut sugar
-
2
medium
birds eye chili (crushed)
-
6
Tbsp
cornstarch
Salad
-
10
ounces
very thin rice noodles
-
4
cups
thinly sliced or ribboned carrots
-
2
cups
cucumber (sliced on a bias, then halved)
-
1
cup
chopped red bell pepper (optional)
-
1
cup
thinly sliced green onion
-
1
cup
fresh cilantro or basil (torn/chopped)
Dressing
-
4
cloves
garlic, minced
-
2
medium
fresh or dried bird’s eye chili (crushed)
-
2
Tbsp
maple syrup
-
4
tsp
tamari (or soy sauce if not gluten-free)
-
2
Tbsp
lime juice
-
4
Tbsp
rice vinegar
-
2
Tbsp
sesame oil
Instructions
- Press the tofu to remove excess moisture for 10 minutes.
- Whisk together the tofu sauce ingredients in a bowl and set aside.
- Prepare the rice noodles according to package instructions, rinse with cold water, and drain.
- Prep the vegetables and set aside.
- Mix all dressing ingredients in a bowl or jar and whisk to combine.
- Heat a skillet over medium heat and cut the pressed tofu into rectangles.
- Toss the tofu in cornstarch and sauté in sesame oil until browned, about 5 minutes.
- Add the almond butter sauce to the tofu and cook for an additional 3-4 minutes.
- Assemble the bowls by dividing noodles, vegetables, and tofu, then serve with dressing.
Nutrition Facts (estimated)
Servings
4
Calories
622
Total fat
34g
Total carbohydrates
64.1g
Total protein
16.5g
Sodium
838mg
Cholesterol
0mg
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