THAI NOODLE BOWLS WITH ALMOND BUTTER TOFU

By Peggie

Ingredients

• TOFU*
• TOFU*
• TOFU*
• 8 8 8 ounces (227 g) extra-firm tofu*
• 8 8 8 ounces (227 g) extra-firm tofu*
• 8 8 8 ounces (227 g) extra-firm tofu*
• 3 3 3 Tbsp (45 ml) sesame oil, divided
• 3 3 3 Tbsp (45 ml) sesame oil, divided
• 3 3 3 Tbsp (45 ml) sesame oil, divided
• 2 2 2 Tbsp (32 g) salted creamy almond, cashew, or peanut butter
• 2 2 2 Tbsp (32 g) salted creamy almond, cashew, or peanut butter
• 2 2 2 Tbsp (32 g) salted creamy almond, cashew, or peanut butter
• 1 1 1 Tbsp (15 ml) tamari (or soy sauce if not GF)
• 1 1 1 Tbsp (15 ml) tamari (or soy sauce if not GF)
• 1 1 1 Tbsp (15 ml) tamari (or soy sauce if not GF)
• 1 1 1 Tbsp (15 ml) lime juice
• 1 1 1 Tbsp (15 ml) lime juice
• 1 1 1 Tbsp (15 ml) lime juice
• 1-2 1-2 1-2 Tbsp (15-30 ml) maple syrup or coconut sugar
• 1-2 1-2 1-2 Tbsp (15-30 ml) maple syrup or coconut sugar
• 1-2 1-2 1-2 Tbsp (15-30 ml) maple syrup or coconut sugar
• 1 1 1/4 birds eye chili, crushed (or sub 1/4 tsp red pepper flake)
• 1 1 1/4 birds eye chili, crushed (or sub 1/4 tsp red pepper flake)
• 1 1 1/4 birds eye chili, crushed (or sub 1/4 tsp red pepper flake)
• 3 3 3 Tbsp (21 g) cornstarch
• 3 3 3 Tbsp (21 g) cornstarch
• 3 3 3 Tbsp (21 g) cornstarch
• SALAD
• SALAD
• SALAD
• 5 5 5 ounces (141 g) very thin rice noodles (I like this brand)
• 5 5 5 ounces (141 g) very thin rice noodles (I like this brand)
• 5 5 5 ounces (141 g) very thin rice noodles (I like this brand)
• 2 2 2 cups (244 g) thinly sliced or ribboned* carrots (~2 carrots)
• 2 2 2 cups (244 g) thinly sliced or ribboned* carrots (~2 carrots)
• 2 2 2 cups (244 g) thinly sliced or ribboned* carrots (~2 carrots)
• 1 1 1 cup (104 g) cucumber, sliced on a bias, then halved (~1 small cucumber)
• 1 1 1 cup (104 g) cucumber, sliced on a bias, then halved (~1 small cucumber)
• 1 1 1 cup (104 g) cucumber, sliced on a bias, then halved (~1 small cucumber)
• 1/2 1/2 cup (75 g) chopped red bell pepper
• 1/2 1/2 cup (75 g) chopped red bell pepper
• 1/2 1/2 cup (75 g) chopped red bell pepper
• 1/2 1/2 1/2 cup (50 g) thinly sliced diced green onion
• 1/2 1/2 1/2 cup (50 g) thinly sliced diced green onion
• 1/2 1/2 1/2 cup (50 g) thinly sliced diced green onion
• 1/2 1/2 1/2 cup (30 g) fresh cilantro or basil, torn/chopped
• 1/2 1/2 1/2 cup (30 g) fresh cilantro or basil, torn/chopped
• 1/2 1/2 1/2 cup (30 g) fresh cilantro or basil, torn/chopped
• DRESSING
• DRESSING
• DRESSING
• 2 2 6 cloves garlic, minced (1 Tbsp or 6 g)
• 2 2 6 cloves garlic, minced (1 Tbsp or 6 g)
• 2 2 6 cloves garlic, minced (1 Tbsp or 6 g)
• 1 1 to 1/4 or dried bird's eye chili, crushed (more to taste), or sub 1/4 tsp red pepper flake
• 1 1 to 1/4 or dried bird's eye chili, crushed (more to taste), or sub 1/4 tsp red pepper flake
• 1 1 to 1/4 or dried bird's eye chili, crushed (more to taste), or sub 1/4 tsp red pepper flake
• 1 1 to Tbsp (15 ml) maple syrup, plus more to taste
• 1 1 to Tbsp (15 ml) maple syrup, plus more to taste
• 1 1 to Tbsp (15 ml) maple syrup, plus more to taste
• 2 2 2 tsp tamari (or soy sauce if not gluten-free)
• 2 2 2 tsp tamari (or soy sauce if not gluten-free)
• 2 2 2 tsp tamari (or soy sauce if not gluten-free)
• 1 1 1 Tbsp (15 ml) lime juice
• 1 1 1 Tbsp (15 ml) lime juice
• 1 1 1 Tbsp (15 ml) lime juice
• 2 2 2 Tbsp (30 ml) rice vinegar (or sub white or apple cider vinegar with varied results)
• 2 2 2 Tbsp (30 ml) rice vinegar (or sub white or apple cider vinegar with varied results)
• 2 2 2 Tbsp (30 ml) rice vinegar (or sub white or apple cider vinegar with varied results)
• 1 1 1 Tbsp (15 ml) sesame oil
• 1 1 1 Tbsp (15 ml) sesame oil
• 1 1 1 Tbsp (15 ml) sesame oil

Details

Servings 2
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Start by wrapping tofu in a clean towel and setting something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.
Prepare the tofu sauce in a medium mixing bowl by whisking together 1 Tbsp sesame oil, almond butter, tamari, lime juice, maple syrup, and 1 crushed chili. Taste and adjust seasonings as needed, adding more tamari for saltiness, lime juice for acidity, chili pepper for heat, or maple syrup for sweetness. Set aside.
Next, prepare rice noodles according to package instructions. Then rinse with cold water, drain thoroughly, and set aside.
Prep vegetables next. Set aside.
Prepare salad dressing by adding all ingredients to a small mixing bowl (or jar) and whisking (or shaking vigorously) to combine.
Taste and adjust flavors as needed, adding more chilies for heat, tamari for saltiness, lime juice for acidity, or maple syrup for sweetness. Set aside.
Heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3-4 Tbsp cornstarch (they should be well coated) and sauté in 2 remaining Tbsp sesame oil, flipping once browned on the underside to ensure even browning – about 5 minutes total.
Add the almond butter sauce and stir gently to combine. Cook for another 3-4 minutes, stirring gently to ensure even cooking on all sides. Remove from heat and set aside.
To assemble, divide noodles, vegetables and tofu among serving bowls. Serve with dressing. For more heat, serve with sriracha or chili garlic sauce.
Best when fresh, though leftovers keep well when stored separately in the refrigerator up to 3 days.
Notes

* If you're looking for an alternative to tofu, steamed edamame, roasted salted cashews, Curry-Spiced Cashews, or roasted salted peanuts would work well here!
* To ribbon carrots, rinse, remove outer skin with a vegetable peeler, and then make "noodle ribbons" with the vegetable peeler by running along the edge of the carrot. Each carrot should make about 10 noodles!
* Salad dressing adapted from Thai Kitchen and my Vegan Papaya Salad.
* Tofu adapted from my Vietnamese Spring Rolls.