Rice Noodle Bowl with Peanut Sauce and Roasted Tofu

27 Mar



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Spicy peanut sauce that will make you want to lick your bowl clean! with rice noodles and roasted tofu. Add a side of steamed broccoli to round out the meal. The month of March happens to be National Noodle Month, National Peanut Month, and National Sauce Month and this bowl of goodness delivers on all three of those. So, enjoy and cheers to the rest of March!

Time: 30 minutes             Serves: 5

Ingredients


  • Tofu


  • 14 oz. pack extra firm tofu, drained and pressed to release moisture
  • 1/4 cup tamari
  • 2 tsp each olive oil and toasted sesame oil, combined
  • Sauce & Noodles


  • 2 tbsp sambal oelek
  • 6 stalks fresh lemongrass – inner bulbs only, finely chopped
  • 2 large shallots, minced
  • 8 cloves garlic, minced
  • 2 thumbs ginger, grated/finely minced
  • 2 tbsp sesame oil
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar or honey
  • zest and juice from a lime
  • heaping 1/3 cup peanut butter (smooth or crunchy will do)
  • 1 pound brown rice noodles or soba
  • 2 green onions, chopped
  • handful of cilantro leaves, roughly chopped

How to make it


  • Tofu


  • Preheat oven to 400F.
  • Cube tofu. Toss with tamari and oil.
  • Place in roasting pan and bake for 25 minutes, until edges are browned.
  • Sauce and Noodles


  • Fill a large pot with salted water and bring to a rapid boil. Cook pasta according to package instructions.
  • Process in a blender, processor, bullet…lemongrass, garlic, ginger, shallot, and chile paste.
  • Heat oils in a large skillet over medium-high. Add mixture to pan and cook, stirring, until fragrant – about 2 minutes.
  • Add tamari, vinegar, honey (or brown sugar), peanut butter, and lime. Whisk to combine.
  • Add cooked pasta and toss to coat.
  • Serve the roasted tofu right on a mound of these yummy noodles. Top with cilantro and green onions. And don’t forget to eat your veggies!

 

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