Almond Butter Tofu Noodles
By @vancouverwithlove
Ingredients - Tofu
•1 350g pack medium firm tofu
•1 tbsp unflavoured oil
•1 tbsp Braggs Soy Seasoning (or soy sauce)
•1 tbsp apple cider vinegar
Almond Butter Sauce
•2 tbsp almond butter
•1 tbsp apple cider vinegar
•2 tsp maple syrup
•2 tbsp Braggs Soy Seasoning (or soy sauce)
Bowls
•2 servings flat rice noodles
•1 tsp avocado or other unflavoured oil
•3 trumpet mushrooms, thinly sliced
•1 small head bok choy, leaves separated
•1 medium carrot, thinly sliced
•1 green onion, thinly sliced
To Serve
•Cilantro leaves
•Toasted almonds
•Lime
Instructions
Cut tofu into 1-inch cubes, and place on an ovenproof tray.
Toss in Braggs/soy sauce, oil and apple cider vinegar.
Place under your oven's broiler (grill) for 10 minutes, until cubes are just turning golden.
Flip and cook another 10 minutes until cubes are browned. Remove from oven and set aside.
While tofu is cooking....
Cook noodles as per instructions. Then rinse, drain and set aside.
Make sauce by mixing almond butter and vinegar in a small bowl. Add maple syrup and Braggs/soy sauce and mix until smooth.
In a large skillet, heat 1 tsp oil on medium. Add mushrooms and cook for 3 minutes, stirring frequently.
Add bok choi and carrot and cook for another 3 minutes.
Reduce heat and add pre-cooked noodles, tofu and green onions to skillet. Pour over sauce and mix well to combine.�
Serve in large bowls with cilantro leaves, toasted almond pieces and lime wedges.
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