Spicy Peanut-Free Noodles with Tofu

Ingredients

• 8 oz Rice Noodles
• 1 block Extra-Firm Tofu
• 2 tablespoons Sesame Oil
• 1/4 cup Tahini
• 2 tablespoons Rice Vinegar
• 1 tablespoon Maple Syrup
• 1-2 teaspoons Sriracha
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 Green Onions
• 1 tablespoon Sesame Seeds

Instructions

1. 1Place the 1 block Extra-Firm Tofu between several sheets of paper towel or a clean kitchen towel. Place a heavy object (such as a cast-iron skillet or a few cans) on top for at least 15 minutes to press out excess water. Once pressed, cut the tofu into 3/4-inch cubes.
2. 2Bring a large pot of water to a rolling boil. Add the 8 oz Rice Noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew. Drain the noodles thoroughly in a colander and set them aside.
3. 3Heat the 2 tablespoons Sesame Oil in a 10-inch skillet over medium-high heat (400°F / 200°C). Add the cubed 1 block Extra-Firm Tofu and cook for 8-10 minutes, turning the cubes occasionally with tongs, until they are golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set it aside.
4. 4While the tofu cooks, mince the 2 cloves Garlic and grate the 1 teaspoon Ginger. In a medium bowl, whisk together the 1/4 cup Tahini, 2 tablespoons Rice Vinegar, 1 tablespoon Maple Syrup, 1 teaspoon Sriracha (add up to 2 teaspoons for more spice), the minced 2 cloves Garlic, and the grated 1 teaspoon Ginger until the sauce is smooth and well combined.
5. 5Add the drained 8 oz Rice Noodles to the medium bowl with the prepared tahini sauce. Toss gently with tongs until the noodles are evenly coated with the sauce.
6. 6Add the crispy 1 block Extra-Firm Tofu cubes to the bowl with the coated noodles. Gently toss everything together, being careful not to break up the tofu cubes. Thinly slice the 2 Green Onions.
7. 7Sprinkle the sliced 2 Green Onions and the 1 tablespoon Sesame Seeds over the noodles and tofu. Serve the dish immediately.

Substitutions

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