Almond Butter Noodles

• Produce

  • 1 Carrot, large
  • 2 cloves Garlic
  • 7 Green onion
  • 1 Lime, Juice of Half
  • 1 Lime, wedges
  • 2 tbsp Peanuts, salted
  • 1 Peanuts, salted
  • 1/2 Red bell pepper
  • 1 cup Spinach
  • 1 Thai basil chiffonade
  • 1/2 Yellow bell pepper

• Refrigerated

  • 1 block Tofu, extra firm

• Condiments

  • 1/3 cup Almond butter
  • 2 tbsp Chili garlic sauce
  • 3 tbsp Maple syrup
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 4 cups Rice vermicelli noodles, cooked

• Baking & Spices

  • 1 Black pepper
  • 2 tbsp Sesame seeds, Toasted
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 Olive or sesame oil
  • 1 tbsp Sesame oil

• Liquids

  • 1/2 cup Water

Found on ilovevegan.com

Description

Ingredients

• ¼ cup soy sauce
• 2 tbsp chili garlic sauce
• 3 tbsp maple syrup
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• juice of half lime
• black pepper, to taste
• 1 block extra-firm tofu, sliced and pressed to remove excess moisture
• olive or sesame oil, for stir-frying
• ⅓ cup almond butter
• ½ cup water
• 2 tbsp salted peanuts
• 2 tbsp toasted sesame seeds, divided
• ½ yellow bell pepper, julienned
• ½ red bell pepper, julienned
• 1 large carrot, julienned
• 6 green onions, sliced
• 1 cup spinach, julienned
• 4 cups cooked rice vermicelli noodles
• green onion, green parts only, sliced
• salted peanuts, chopped
• sesame seeds, toasted
• lime wedges
• thai basil chiffonade (optional)

Directions

• In a shallow dish, marinate pressed tofu slices in soy sauce, chili garlic sauce, maple syrup, sesame oil, minced garlic, lime juice, and black pepper, for 1-12 hours. (Tofu will be more flavourful the longer its marinated.)
• In a large skillet heat sesame or olive oil over medium-high heat. Add marinated tofu, reserving all of the leftover marinade. Fry tofu on both sides until crisp and browned. Afterwards, cool and slice into thin strips.
• In blender, combine leftover tofu marinade with almond butter, water, and 1tbsp toasted sesame seeds. Blend on high until hot (about 5 minutes,) Add 1 tbsp toasted sesame seeds and 2 tbsp salted peanuts. Pulse on low for texture.
• Boil rice noodles according to package instructions. In a strainer, rinse well under hot water.
• In the same skillet, heat olive oil or sesame oil over high heat. Add the sliced bell pepper and julienned carrot. Cook for 2 minutes, Add the green onion and spinach and cook for 1 minute. Turn heat off.
• Add the boiled rice noodles to the stir-fried vegetables. Add almond butter sauce (enough to generously coat noodles) and combine.
• Serve and top with sliced marinated tofu, sliced green onion, chopped salted peanuts, toasted sesame seeds, lime juice, thai basil (optional), and extra almond butter sauce.