Veggie Noodle Bowls With Almond Butter Tofu

I love this meal. This meal is fresh, satisfying, easy to prepare ( only 30 minutes!), and quick.

Tofu is lightly browned in cornstarch and pressed, then sauteed with my almond butter stir fry sauce until it’s savory, sweet, and crisp.

You can make this meal with any produce that you have. To get a variety of textures and tastes, I chose carrot noodles, cucumber, green onions, and red pepper. I think that edamame would also work, as well as mango and radish.

Vegetables not only bring color and vibrancy to the dish but also fiber and crunch.

This Vietnamese-inspired salad dressing is incredibly flavorful, complementing the noodles and vegetables perfectly. It’s made with a combination of garlic and chili, rice vinegar, and tamari. You probably already have these ingredients on hand.

You’re now ready to dig in. I hope you enjoy this noodle dish! This is a quick, delicious, healthy, satisfying meal that’s perfect for dinner or lunch. This is a great recipe to make when you want something quick, tasty, and full of vegetables.

Ingredients

TOFU*

• 16 ounces extra-firm tofu*
• 5 tbsp sesame seed oil (divided).
• Salted almond, cashew, or peanut butter, 4 Tbsp
• 2 Tbsp tamari (or soy sauce if not GF)
• 2 tbsp of lime juice
• Maple syrup or coconut sugar – 2-4 tbsp
• Two medium birdseye chili (crushed // sub 1/4 tsp of red pepper flake).
• Cornstarch 6 Tbsp

SALAD

• I like the brand of 10 ounces of thin rice noodles
• Four cups of carrots thinly sliced* or ribboned (two carrots yield about two cups)
• 2 cups of cucumber (cut on the bias and then halved // 1 medium cucumber)
• Red bell pepper, chopped (optional).
• Green onion, 1 cup, thinly sliced
• 1 cup fresh cilantro or basil (torn/chopped)

Dressing

• Four cloves of garlic, minced (each clove yields 1 Tbsp).
• Two medium dried or fresh bird’s-eye chilis (crushed/more to taste // or substitute 1/4 tsp. red pepper flake).
• Add more maple syrup to taste.
• 4 tsp tamari (or soy sauce if not gluten-free)
• 2 Tbsp of lime juice
• Rice vinegar 4 Tbsp (white or apple cider vinegar can be substituted for different results).
• Sesame oil 2 Tbsp

Instructions

• Wrap the tofu with a clean, dry towel. Place something heavy (like a cast-iron skillet) on top to press out any excess moisture. Let it sit for 10 minutes. Set aside.
• In a medium bowl, whisk together 2 Tbsp of sesame (the amount is as written in the original recipe // if you are changing the batch size, use 1/3 less in the “tofu section”), almond butter, tamari lime juice, maple syrup, and crushed chili. To adjust the seasoning, add more tamari to increase saltiness, more lime juice to increase acidity, or extra maple syrup to enhance sweetness. Set aside.
• Prepare rice noodles as per the instructions on the package. Next, rinse the rice noodles thoroughly with cold water and drain them.
• Prep vegetables next. Set aside.
• Add all ingredients into a small bowl or jar and whisk (or shake vigorously) until combined.
• Taste the flavors and adjust as necessary. Add more chilies to increase heat, tamari to add saltiness, lime for acidity, or maple syrup to sweeten. Set aside.
• Cut the pressed tofu rectangles into small pieces and heat a large skillet with a rim over medium-high heat. Add cornstarch to the remaining sesame oils (3 Tbsp, as written in the original recipe // adjust for batch size). Flip once browned and brown on both sides.
• Stir gently to combine. Stir gently for 3-4 more minutes to ensure that all sides are evenly cooked. Remove from heat, and set aside.
• Divide the noodles, vegetables, and tofu into serving bowls. Dressing is optional. Serve with chili garlic or sriracha sauce for more heat.
• Fresh is best, but leftovers can be stored in the fridge for up to three days.