Peanut Butter Thai Tofu Noodle Bowl
Ingredients
- 1 packet extra firm tofu (300g)
- 1 packet brown rice noodles (200g)
- 25g roasted peanuts, crushed
- 1 spring onion, finely sliced
- Pinch sesame seeds
- Pinch red pepper flakes
- 1 - 2 tbsp fresh coriander, finely sliced
Dressing
- 1/4 cup peanut butter (smooth)
- 2 tbsp tamari GF soya sauce
- 1 tbsp chili oil (mild, or adjust to taste)
- 1 clove garlic, minced or 2 confit garlic cloves
- 1 tbsp ginger, grated
- 3/4 tsp apple cider vinegar
- 1 tbsp water
- Juice of 1/2 lime
Preparation
Prepare the tofu by draining and pressing it to remove excess moisture. Cut the tofu into cubes.
Cook the brown rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the ingredients for the dressing: peanut butter, tamari soya sauce, chili oil, minced garlic, grated ginger, apple cider vinegar, water, and lime juice. Adjust flavors to your preference.
Heat a skillet over medium-high heat. Add the tofu cubes and cook until they're golden and crispy on all sides. Remove from the skillet and set aside.
In the same skillet, lightly toast sesame seeds and red pepper flakes until fragrant.
To assemble the bowl, divide the cooked noodles among serving bowls. Top with the crispy tofu cubes, crushed peanuts, sliced spring onion, toasted sesame seeds, and red pepper flakes.
Drizzle the prepared dressing over the bowl and garnish with fresh coriander.
