Name: Almond Butter Tofu Noodle Bowls
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
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 tbsp maple syrup (or coconut sugar); null tbsp coconut sugar; 2 medium birds eye chili (crushed // or sub 0.25 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)); null cup 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 0.25 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

Instructions

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1

Wrap extra-firm tofu (16 ounces) in a clean towel and set something heavy on top (like a cast iron skillet) to press out excess moisture for minutes (10). Set aside.
2

Prepare the tofu sauce in a medium mixing bowl by whisking together sesame oil (2 tbsp), salted creamy almond, cashew, or peanut butter (4 tbsp), tamari (2 tbsp), lime juice (2 tbsp), [2-4 tbsp maple syrup or coconut sugar], and birds eye chili (2 medium). 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.
3

Next, prepare very thin rice noodles (10 ounces) according to package instructions. Then rinse with cold water, drain thoroughly, and set aside.
4

Prep thinly sliced or ribboned carrots (4 cups), cucumber (2 cups), chopped red bell pepper (1 cup), thinly sliced green onion (1 cup), and fresh cilantro or basil (1 cup). Set aside.
5

Prepare salad dressing by adding garlic, minced (4 cloves), fresh or dried bird's eye chili (2 medium), maple syrup (2 tbsp), tamari (4 tsp), lime juice (2 tbsp), rice vinegar (4 tbsp), and sesame oil (2 tbsp) to a small mixing bowl (or jar) and whisking (or shaking vigorously) to combine.
6

Taste and adjust flavors as needed, adding more chiles for heat, tamari for saltiness, lime juice for acidity, or maple syrup for sweetness. Set aside.
7

Heat a large rimmed skillet over medium heat (if too small, cook the tofu in 2 batches as to not crowd the pan) and cut pressed tofu into small rectangles. Toss in cornstarch (6 tbsp) and sauté in remaining sesame oil (3 tbsp) (adjust if altering batch size), flipping once browned on the underside to ensure even browning – about minutes (5) total.
8

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.
9

To assemble, divide [rice noodles], [vegetables], and [tofu] among serving bowls. Serve with dressing. For more heat, serve with sriracha or chili garlic sauce.
10

Best when fresh, though leftovers keep well when stored separately in the refrigerator up to 3 days.