Luna Mitchell
I spent a summer in Thailand and fell in love with their noodle dishes. This is my plant-based version that I make at least once a week. The peanut sauce is addictively good — I always make extra to drizzle on everything.
Ingredients
- 8 oz rice noodles
- 14 oz extra-firm tofu, pressed and cubed
- 1 red bell pepper, sliced
- 1 cup shredded purple cabbage
- 2 carrots, julienned
- ½ cup peanut butter
- 3 tbsp coconut aminos
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp sriracha
- Chopped peanuts and cilantro for garnish
Instructions
- Cook noodles: Prepare rice noodles according to package. Rinse with cold water and set aside.
- Crisp the tofu: Pan-fry tofu cubes in oil until golden on all sides, about 8 minutes.
- Make sauce: Whisk peanut butter, coconut aminos, lime juice, maple syrup, sriracha, and 3 tbsp warm water.
- Assemble: Divide noodles into bowls. Top with tofu, vegetables, peanut sauce, peanuts, and cilantro.
Tips
- Press tofu for at least 30 minutes for best texture.
- Add more sriracha for heat.
