Thai Noodle Bowls with Almond Butter Tofu
Try this Thai Noodle Bowls with Almond Butter Tofu recipe
Try this Thai Noodle Bowls with Almond Butter Tofu recipe
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) lime juice
- 8 ounces (227 g) extra firm tofu
- 3 tbsp (45 ml) sesame oil divided
- 2 tbsp (32 g) salted creamy almond cashew or peanut butter
- 1 tbsp (15 ml) tamari (or soy sauce if not gf)
- 1-2 tbsp (15-30 ml) maple syrup or coconut sugar
- 1 birds eye chili crushed (or sub 1/4 tsp red pepper
- 3 tbsp (21 g) cornstarch
- 5 ounces (141 g) very thin rice noodles (i like this brand)
- 2 cups (244 g) thinly sliced or ribboned* carrots (~2 car
- 1 cup (104 g) cucumber sliced on a bias, then halved (~1 small cucumber)
- optional: 1/2 cup (75 g) chopped red bell pepper
- 1/2 cup (50 g) thinly sliced diced green onion
- 1/2 cup (30 g) fresh cilantro or basil torn/chopped
- 2 cloves garlic minced (1 tbsp or 6 g)
- 1 fresh or dried birds eye chili crushed (more to taste), or sub 1/4 tsp red pepper flake
- 1 tbsp (15 ml) maple syrup plus more to taste
- 2 tsp tamari (or soy sauce if not gluten free)
- 2 tbsp (30 ml) rice vinegar (or sub white or apple cider
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (184g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Start by wrapping tofu in a clean towel and setting something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.
- Prepare the tofu sauce in a medium mixing bowl by whisking together 1 Tbsp sesame oil, almond butter, tamari, lime juice, maple syrup, and 1 crushed chili. Taste and adjust seasonings as needed, adding more tamari for saltiness, lime juice for acidity, chili pepper for heat, or maple syrup for sweetness. Set aside.
- Next, prepare rice noodles according to package instructions, then rinse with cold water, drain thoroughly, and set aside.
- Prep vegetables next. Set aside.
- Prepare salad dressing by adding all ingredients to a small mixing bowl (or jar) and whisking (or shaking vigorously) to combine. Taste and adjust flavors as needed, adding more chilies for heat, tamari for saltiness, lime juice for acidity, or maple syrup for sweetness. Set aside.
- Heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3-4 Tbsp cornstarch (they should be well coated) and sauté in 2 remaining Tbsp sesame oil, flipping once browned on the underside to ensure even browning – about 5 minutes total.
- Add the almond butter sauce and stir gently to combine. Cook for another 3-4 minutes, stirring gently to ensure even cooking on all sides. Remove from heat and set aside.
- To assemble, divide noodles, vegetables and tofu among serving bowls. Serve with dressing. For more heat, serve with sriracha or chili garlic sauce.
- Best when fresh, though leftovers keep well when stored separately in the refrigerator up to 3 days.
A Busy Mom's Guide to Delicious and Healthy Weeknight Meals: Thai Noodle Bowls with Almond Butter Tofu
Life as a working mom is a whirlwind. Between school runs, work deadlines, and the endless to-do list, finding time for a healthy, satisfying dinner can feel like climbing Mount Everest in stilettos. But what if I told you there's a way to conquer this culinary challenge and still enjoy a restaurant-quality meal, all within the constraints of a busy weeknight schedule? The secret? Smart meal prepping and simple, yet flavorful recipes like these Thai Noodle Bowls with Almond Butter Tofu.
This recipe isn't just quick and easy; it's bursting with flavor and nutrients. The creamy almond butter tofu is a game-changer, offering a satisfying protein boost without the heaviness of other protein sources. The vibrant vegetables add a delightful crunch and a rainbow of vitamins, while the rice noodles provide the perfect base for this culinary masterpiece. I love how versatile this dish is. I can easily adjust the spice level to suit my family’s preferences – a little extra chili for me, and a gentler touch for my kids. And the leftovers? They're just as delicious the next day, making it a perfect meal prep option for those particularly chaotic weeks.
The beauty of this recipe lies in its adaptability. Feel free to swap out vegetables based on what's fresh and in season at your local market. Broccoli, bell peppers, snap peas – they all work beautifully in this dish. Similarly, if you're not a fan of almond butter, you can easily substitute peanut butter or even sunflower seed butter for a similar creamy texture and nutty flavor. The key is to have fun with it, experiment with different ingredients, and make it your own. That’s what cooking should be all about – a creative expression of love and nourishment for your family.
Meal prepping these noodle bowls is a lifesaver on busy weeknights. I usually prepare the tofu, sauce, and veggies on the weekend, storing them separately in airtight containers in the refrigerator. When dinner time rolls around, all I need to do is cook the noodles, toss everything together, and serve. It's incredibly efficient and takes the stress out of dinner preparation. This allows me to focus on other things—spending quality time with my kids, catching up on emails, or simply relaxing with a cup of tea. It's about finding a balance between nourishing my family and nourishing my soul.
Beyond the practical benefits, this dish embodies my philosophy of mindful eating. It’s not just about filling our stomachs; it's about savoring each bite, appreciating the vibrant flavors, and nourishing ourselves from the inside out. It's a reminder to slow down, breathe, and enjoy the simple pleasures of a delicious, healthy meal shared with loved ones. The act of cooking and eating together is a sacred ritual in our home, a way to connect and create lasting memories.
This Thai Noodle Bowl recipe is more than just a dish; it’s a testament to the power of simple, wholesome food. It’s a quick, easy, and utterly delicious meal that’s perfectly suited for busy weeknights. It’s a recipe that allows me to nourish my family without sacrificing my time or my sanity. So, try it out! I’m confident it will become a new favorite in your kitchen too. And if you're looking for other creative and time-saving recipes, be sure to check out my blog for more inspiration.
Pro Tip: For an even quicker weeknight meal, use pre-cut vegetables to save precious prep time.
