Fresh Thai Noodle Bowl
Ingredients
- 2 servings noodles
- 1 block tofu
- 1/2 red pepper, julienned
- 1 carrot, julienned
- 1/4 red cabbage, thinly sliced
- 2 fistfuls spinach
- 1/2 mango, sliced
- 1 green onion
- Handful peanuts
- 1/2 cup cilantro
- Pinch of salt
- Pinch of chili flakes
Peanut sauce
- 1/2 cup peanut butter
- 1 teaspoon mango hot sauce
- 1 tablespoon tamari
- 1/2 teaspoon vegan fish sauce
- 2 tablespoons coconut sugar
- 3 tablespoons water
- 1 teaspoon rice wine vinegar
- Pinch of chili flakes
- 1 clove garlic
- 1 tablespoon finely minced ginger
- 1 tablespoon sesame oil
- Juice of 1 lime
Preparation
Place all peanut sauce ingredients into a bowl and whisk to combine. Add an extra tablespoon of water if too thick. Taste for seasoning and add more hot sauce if needed.
Press the tofu for 2 hours to remove excess water
Preheat oven to 400°F.
Cut tofu into cubes and season with a healthy pinch of salt and cracked pepper. Drizzle with 2 tablespoons olive oil.
Place on a baking sheet and bake for 20 minutes, then turn and bake for another 10 minutes. Set aside.
Cook the noodles according to package instructions, rinse with cold water, and place back into the pot.
Add the vegetables, tofu, and enough peanut sauce to generously coat. Gently toss everything together.
Place into bowls and garnish with mango, chili flakes, peanuts, cilantro, and another drizzle of sauce.
