Warm Tofu and Noodle Salad with Sweet and Spicy Almond Butter Sauce
This warm tofu noodle salad with sweet and spicy almond butter sauce is a better-than-takeout meal! The leftover almond butter sauce can be used in so many other noodle dishes, or over some roasted fall veggies like cauliflower and carrots, it’s a staple in my kitchen! We’ve got three main components here: roasted tofu, almond butter sauce, and a noodle stir-fry, their individual flavors come together perfectly for a filling, fully vegetarian, meal!
Warm Tofu and Noodle Salad with Sweet and Spicy Almond Butter Sauce
4
servings20
minutes1
hourThis warm tofu noodle salad with sweet and spicy almond butter sauce is a better-than-takeout meal! The leftover almond butter sauce can be used in so many other noodle dishes, or over some roasted fall veggies like cauliflower and carrots, it’s a staple in my kitchen! We’ve got three main components here: roasted tofu, almond butter sauce, and a noodle stir-fry, their individual flavors come together perfectly for a filling, fully vegetarian, meal!
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Ingredients
- For the roasted tofu
14 ounce block extra firm tofu, diced into 1/2-inch cubes
2 tablespoons tapioca flour, or arrowroot, or cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
- For the almond butter sauce
1/2 cup creamy almond butter
1/2 cup coconut aminos, tamari, or low sodium soy sauce
1 tablespoon sriracha (omit for no spice)
2 tablespoons pure maple syrup
2 teaspoons minced ginger root
2 teaspoons garlic powder
1/2 cup warm water
- For the noodle salad
8 ounces rice noodles
2 tablespoons olive oil
9 ounces shredded cabbage or coleslaw mix
2 cups shredded carrots
3 green onions, chopped
1/2 lime
1/3 cup cilantro, chopped
2 tablespoons sesame seeds, for garnish (optional)
Directions
- Prepare the tofu
- Preheat oven to 400F and line a baking sheet with parchment.
- Add the tofu to a large mixing bowl and coat with the starch and seasonings. Add in the olive oil. Transfer to a sheet pan and bake for 25 to 30 minutes, flipping halfway through. Meanwhile, prepare the almond butter sauce and noodle salad.
- Prepare the almond butter sauce
- Add all ingredients to a large jar with a lid and shake or whisk to combine, and set aside.
- Prepare the noodle salad
- Boil a pot of salted water, then add the rice noodles to cook for about 5 minutes, until al dente, then drain the water.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the cabbage, carrots, and green onions. Cook for 5 to 10 minutes to soften, stirring occasionally.
- Clear a circle in the center of the skillet and add the roasted tofu. Cook until the tofu is warmed, about 4 minutes, then remove from the heat and add the cooked rice noodles and 1/2 of the almond butter sauce. Mix to combine.
- Evenly divide the noodle salad among four bowls and top with lime juice, cilantro, and sesame seeds.
Notes
- Storage: Refrigerate the almond butter sauce in a sealed container for up to 7 days. Refrigerate the roasted tofu and noodle salad in a sealed container for up to 4 days.
- Reheating: Heat in a skillet over medium-low heat with a splash of water until warm, about 10 minutes. Add more almond butter sauce as desired.
- To press the tofu without a tofu press, place in a clean dishtowel, cover, and place a heavy object (like a big cookbook or heavy pan) on top.
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In depth recipe using lots of utensils, pots + pans, but the end result is worth it. I made it tonight. I loved this dish. Tasted amazing!
And I should say that I grated the carrots and cabbage by hand. If I had purchased pre-shredded this would have been a slightly less in-depth recipe.
Yummy salad! I wanted something to go with your Slow Cooker Honey Sriracha Chicken, so I made the noodle salad and dressing sans tofu. Wonderful!!!