Thai Peanut-Free Noodles with Tofu

Instructions

1. 1Preheat your oven to 200°C. Cut the 1 block of firm tofu into about 2.5 cm cubes. Arrange the about 2.5 cm tofu cubes in a single layer on a baking sheet and bake for 20-25 minutes, turning them halfway through, until they are golden brown and crispy on all sides.
2. 2Bring a large pot of water to a rolling boil. Add the about 340 g of rice noodles and cook for 3-5 minutes, or until the noodles are tender but still slightly firm to the bite. Drain the about 340 g of cooked rice noodles thoroughly in a colander.
3. 3While the tofu bakes and noodles cook, prepare the sauce. In a medium bowl, whisk together the 0.25 cup of almond butter, 3 tbsp of coconut aminos, 2 tbsp of lime juice, 1 tbsp of maple syrup, 2 cloves of minced garlic, and 1 tsp of grated ginger until the mixture is smooth and well combined.
4. 4Thinly slice the 1 medium red bell pepper into strips. Thinly slice the 2 stalks of green onions, separating the white parts from the green parts.
5. 5Heat a large skillet over medium-high heat. Add the sliced 1 medium red bell pepper strips and stir-fry for 3-5 minutes, until they are tender-crisp. Add the white parts of the 2 stalks of green onions and continue to stir-fry for 1 minute more, until fragrant.
6. 6Add the about 340 g cooked rice noodles, the crispy about 2.5 cm tofu cubes, and the stir-fried 1 medium red bell pepper strips and white parts of the 2 stalks of green onions to the large skillet. Pour the prepared almond butter sauce over all the ingredients. Toss gently to combine everything evenly, ensuring the noodles and tofu are well coated with the sauce.
7. 7Serve the Thai peanut-free noodles immediately. Garnish each serving with the sliced green parts of the 2 stalks of green onions and sprinkle with the 2 tsp of sesame seeds.

Substitutions

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