Name: Thai Noodle Bowls with Almond Butter Tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 (Bowls)
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; 2-4 Tbsp maple syrup or coconut sugar; 2 medium birds eye chili ((crushed // or sub 1/4 tsp red pepper flake)); 6 Tbsp cornstarch; 10 ounces very thin rice noodles ((I like this brand)); 4 cups thinly sliced or ribboned* carrots ((2 carrots yield ~2 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)); 4 cloves garlic, minced ((2 cloves yield ~1 Tbsp)); 2 medium fresh or dried bird's eye chili ((crushed // more to taste // or sub 1/4 tsp red pepper flake)); 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 white or apple cider vinegar with varied results)); 2 Tbsp sesame oil