Name: Rice Noodle Bowls with Almond Butter Tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Chinese-Inspired, Gluten-Free, Indonesian-Inspired, Vegan, Vietnamese-Inspired
Ingredients: 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 // or sub 1/4 tsp red pepper flakes)); 6 Tbsp cornstarch; 10 ounces very thin rice noodles; 4 cups thinly sliced or ribboned* carrots ((4 carrots yield ~4 cups)); 2 cups cucumber ((sliced on a bias, then halved // ~1 small cucumber)); 1 cup chopped red bell pepper ((optional)); 1 cup thinly sliced green onion; 1 cup fresh cilantro or basil ((torn/chopped)); 4 cloves garlic, minced ((4 cloves yield ~2 Tbsp)); 2 medium fresh or dried bird's eye chili ((crushed // more to taste // or sub 1/4 tsp red pepper flakes)); 2 Tbsp maple syrup ((plus more to taste)); 4 tsp tamari ((or soy sauce if not gluten-free)); 2 Tbsp lime juice; 4 Tbsp rice vinegar ((or sub apple cider vinegar with varied results)); 2 Tbsp sesame oil

From the recipe box

Rice Noodle Bowls with Almond Butter Tofu

Yield4

Prep20 min

Cook10 min

Total30 min

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Ingredients

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Step by step

Method

7 steps

1
Press the tofu: wrap it in a clean towel, set something heavy on top, and leave it 15 minutes. Cut it into ¾-inch cubes.
2
In a bowl, whisk 2 tablespoons of the sesame oil with the almond butter, 2 tablespoons tamari, 2 tablespoons lime juice, the maple syrup, and the crushed chili for the tofu sauce. Set aside.
3
Toss the tofu cubes with the cornstarch until coated. Heat 3 tablespoons sesame oil in a large nonstick skillet over medium and fry the tofu 8 to 10 minutes, turning every couple of minutes, until golden and crisp on all sides.
4
Turn the heat to low, pour in the almond butter sauce, and stir 1 to 2 minutes until the tofu is glazed and sticky. Take it off the heat.
5
Cook the rice noodles according to the package, usually 2 to 3 minutes for very thin noodles. Drain and rinse under cool water.
6
For the dressing, whisk the garlic, chili, maple syrup, 4 teaspoons tamari, 2 tablespoons lime juice, rice vinegar, and 2 tablespoons sesame oil.
7
Divide the noodles among 4 bowls and top with the carrots, cucumber, bell pepper, green onion, cilantro or basil, and the tofu. Spoon the dressing over everything and toss before eating.

Rice Noodle Bowls with Almond Butter Tofu