Thai Noodles with Tofu
Ingredients
Sauce
- Juice of 1-1/2 limes
- 3 teaspoons coconut sugar
- 1/3 cup tamari sauce
- 2 teaspoons vegan Korean BBQ sauce
- 1 teaspoon vegan sriracha sauce
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 1 teaspoon chili flakes
Noodles
- 1 block firm tofu
- 1 package Thai rice noodles
- 2 tablespoons olive oil
- 1/2 teaspoon chili flakes
- 2 cloves garlic, minced
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1 carrot, shaved
- Handful of spinach
- 1 green onion, chopped
- Handful of mint
- Handful of peanuts
- Handful of sesame seeds
Preparation
Preheat oven to 400°F.
Cut tofu in half and cover with a tea towel.
Place a heavy pan or pot on top to press out any excess liquid.
Drizzle with olive oil and season with salt and pepper.
Lay on a baking sheet and bake for 20 minutes, then turn and bake for another 10 minutes. Set aside.
In a small bowl, place all sauce ingredients and whisk vigorously to combine.
Once tofu is cooked, add it to the sauce and coat evenly.
Boil water and cook noodles according to package instructions.
Heat oil in a pan, add chili flakes and garlic.
Add bell peppers and sauté for up to a minute.
Add the tofu and sauce mixture.
Rinse noodles in cold water and add to the pan.
Toss everything to combine.
Add spinach, mint, and peanuts, then place in bowls.
Sprinkle with extra chili flakes and sesame seeds.
