Rice Noodle Bowls with Almond Butter Tofu
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Minimalist Baker · by Minimalist Baker★ 4.9 (140)

Rice Noodle Bowls with Almond Butter Tofu

NUTRITION · PER SERVING30M COOK
CAL 43%·PRO 48%
CARBS 109G51% OF CAL
8G FIBER27G SUGAR74G OTHER
FAT 40G42% OF CAL
6G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rice noodle bowls with crispy almond butter tofu and fresh vegetables in a chili-lime dressing. A satisfying plant-based meal ready in 30 minutes.

mainthaibowltofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 16 ounces extra-firm tofu*
  • 5 Tbsp sesame oil ((DIVIDED))
  • 4 Tbsp salted creamy almond, cashew, or peanut butter
  • 2 Tbsp tamari ((or soy sauce if not GF))
  • 2 Tbsp lime juice
  • 2-4 Tbsp maple syrup or coconut sugar
  • 2 medium birds eye chili ((crushed // or sub 1/4 tsp red pepper flakes))
  • 6 Tbsp cornstarch
  • 10 ounces very thin rice noodles
  • 4 cups thinly sliced or ribboned* carrots ((4 carrots yield ~4 cups))
  • 2 cups cucumber ((sliced on a bias, then halved // ~1 small cucumber))
  • 1 cup chopped red bell pepper ((optional))
  • 1 cup thinly sliced green onion
  • 1 cup fresh cilantro or basil ((torn/chopped))
  • 4 cloves garlic, minced ((4 cloves yield ~2 Tbsp))
  • 2 medium fresh or dried bird's eye chili ((crushed // more to taste // or sub 1/4 tsp red pepper flakes))
  • 2 Tbsp maple syrup ((plus more to taste))
  • 4 tsp tamari ((or soy sauce if not gluten-free))
  • 4 Tbsp rice vinegar ((or sub apple cider vinegar with varied results))
  • 2 Tbsp sesame oil
PREP
20M
SODIUM
981MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.