Thai Noodle Bowl with Almond Butter Tofu | Minimalist Baker Recipes
"30-minute Thai noodle bowl with rice noodles, fresh veggies, and crispy almond butter tofu! A flavorful, healthy, satisfying plant-based meal...."
INGREDIENTS
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16 ounces extra-firm tofu*
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5 Tbsp sesame oil ((divided))
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4 Tbsp salted creamy almond, cashew, or peanut butter
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2 Tbsp tamari ((or soy sauce if not GF))
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2 Tbsp lime juice
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2-4 Tbsp maple syrup or coconut sugar
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2 medium birds eye chili ((crushed // or sub 1/4 tsp red pepper flake))
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6 Tbsp cornstarch
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10 ounces very thin rice noodles ((I like this brand))
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4 cups thinly sliced or ribboned* carrots ((2 carrots yield ~2 cups))
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2 cups cucumber ((sliced on a bias, then halved // ~1 small cucumber))
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1 cup chopped red bell pepper ((optional))
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1 cup thinly sliced green onion
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1 cup fresh cilantro or basil ((torn/chopped))
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4 cloves garlic, minced ((2 cloves yield ~1 Tbsp))
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2 medium fresh or dried bird's eye chili ((crushed // more to taste // or sub 1/4 tsp red pepper flake))
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2 Tbsp maple syrup ((plus more to taste))
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4 tsp tamari ((or soy sauce if not gluten-free))
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2 Tbsp lime juice
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4 Tbsp rice vinegar ((or sub white or apple cider vinegar with varied results))
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2 Tbsp sesame oil
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