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Rice Noodle Bowls with Almond Butter Tofu Recipe

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4.4 from 53 reviews

These vibrant Rice Noodle Bowls with Almond Butter Tofu combine crispy pan-fried tofu coated in a creamy, spicy almond butter sauce with thin rice noodles and fresh, crisp vegetables. Drizzled with a tangy, flavorful dressing, this easy-to-make recipe delivers a satisfying, protein-rich vegetarian meal perfect for lunch or dinner in just 30 minutes.

Ingredients

Tofu and Sauce

  • 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 gluten-free)
  • 2 Tbsp lime juice
  • 2-4 Tbsp maple syrup or coconut sugar
  • 2 medium bird’s eye chile (crushed, or substitute 1/4 tsp red pepper flakes)
  • 6 Tbsp cornstarch

Noodles and Vegetables

  • 10 ounces very thin rice noodles
  • 4 cups thinly sliced or ribboned carrots (about 4 medium carrots)
  • 2 cups cucumber (sliced on a bias, then halved, about 1 small cucumber)
  • 1 cup chopped red bell pepper (optional)
  • 1 cup thinly sliced green onion
  • 1 cup fresh cilantro or basil (torn or chopped)

Dressing

  • 4 cloves garlic, minced (about 2 Tbsp)
  • 2 medium fresh or dried bird’s eye chile (crushed, more to taste, or substitute 1/4 tsp red pepper flakes)
  • 2 Tbsp maple syrup (plus more to taste)
  • 4 tsp tamari (or soy sauce if not gluten-free)
  • 2 Tbsp lime juice
  • 4 Tbsp rice vinegar (or sub apple cider vinegar)
  • 2 Tbsp sesame oil

Instructions

  1. Press the tofu: Wrap the tofu in a clean towel and place a heavy object, like a cast iron skillet, on top. Let it press for 10 minutes to remove excess moisture.
  2. Make the tofu sauce: In a medium bowl, whisk together 2 Tbsp sesame oil, almond butter, tamari, lime juice, maple syrup, and crushed chili. Adjust the taste by adding more tamari for saltiness, lime juice for acidity, chili for heat, or maple syrup for sweetness. Set aside.
  3. Cook the noodles: Prepare rice noodles according to package instructions. Rinse with cold water and drain thoroughly. Set aside.
  4. Prep the vegetables: Thinly slice or ribbon carrots, slice cucumber on a bias and halve, chop red bell pepper if using, slice green onion, and chop or tear fresh herbs. Set aside.
  5. Make the dressing: Combine minced garlic, crushed chilies, maple syrup, tamari, lime juice, rice vinegar, and sesame oil in a small bowl or jar. Whisk or shake vigorously to combine and adjust flavors to taste.
  6. Cook tofu: Heat a large rimmed skillet over medium heat. Cut pressed tofu into small rectangles and toss with cornstarch until well coated. Sauté tofu in the remaining 3 Tbsp sesame oil, cooking about 5 minutes total and flipping once tofu is nicely browned on the underside.
  7. Add the almond butter sauce: Pour the prepared almond butter sauce over the sautéed tofu. Stir gently to coat tofu evenly and cook 3-4 minutes more. Remove from heat.
  8. Assemble bowls: Divide noodles, prepared vegetables, and tofu among serving bowls. Drizzle with the dressing. Optionally serve with extra sriracha or chili garlic sauce for added heat.
  9. Serve and store: The bowls are best enjoyed fresh but leftovers can be stored separately in the refrigerator for up to 3 days.

Notes

  • Pressing tofu is essential to achieve a crispy texture when cooking.
  • Adjust the amount of chili and sweetness to balance heat and flavor according to your preference.
  • Use gluten-free tamari to keep this recipe gluten-free.
  • If you don’t have cornstarch, potato starch or arrowroot powder can be used as a substitute.
  • The dressing ingredients can be mixed and stored ahead of time for convenience.
  • This dish is vegetarian and can be made vegan by ensuring the tamari or soy sauce is vegan-friendly.
  • Use fresh herbs like cilantro or basil to enhance brightness and freshness.

Find it online: https://justsosavory.com/rice-noodle-bowls-with-almond-butter-tofu-recipe/