Are you ready to elevate your dinner game with a dish that's not only delicious but also packed with flavor and nutrition? Dive into the vibrant world of Asian cuisine with our Rice Noodle Bowls featuring Almond Butter Tofu! This recipe combines the satisfying chew of rice noodles with crispy, golden tofu and a creamy almond butter sauce that will have your taste buds dancing. Perfect for a weeknight meal or impressing guests, this dish is easy to prepare and ready in just 35 minutes. Get ready to discover a new favorite that will keep you coming back for more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 8 oz rice noodles
- 1 block firm tofu, cubed
- 3 tablespoons almond butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 1 tablespoon sesame oil
- Chopped peanuts for garnish
Instructions
- Begin by preparing the rice noodles according to the package instructions. Typically, this involves boiling water and cooking the noodles for about 4-6 minutes until they are al dente. Once cooked, drain the noodles and set them aside.
- While the noodles are cooking, press the block of firm tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels and place a heavy object on top for about 10 minutes. This will help the tofu absorb more flavor during cooking.
- After pressing the tofu, cut it into small cubes, about 1-inch in size. This will help them cook evenly and allow the almond butter sauce to coat them well.
- In a large skillet or wok, heat the sesame oil over medium heat. Once hot, add the cubed tofu to the pan. Cook the tofu for about 8-10 minutes, turning occasionally, until it is golden brown and crispy on all sides.
- While the tofu is cooking, prepare the almond butter sauce. In a small bowl, whisk together the almond butter, soy sauce, and maple syrup until smooth. If the mixture is too thick, you can add a tablespoon of warm water to achieve your desired consistency.
- Once the tofu is cooked, add the mixed vegetables to the skillet. Stir-fry the vegetables with the tofu for about 3-5 minutes, or until they are tender but still vibrant in color.
- Pour the almond butter sauce over the tofu and vegetables in the skillet. Stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to heat through and thicken slightly.
- To serve, divide the cooked rice noodles among four bowls. Top each bowl with the almond butter tofu and vegetable mixture. Garnish with chopped peanuts for added crunch and flavor.
- Enjoy your delicious Rice Noodle Bowls with Almond Butter Tofu while hot!
Tips
- Perfectly Cooked Noodles: To achieve the best texture, be sure to follow the package instructions for the rice noodles closely. Cooking them just until al dente will ensure they hold up well in the bowl and don't become mushy.
- Pressing Tofu: Don't skip the pressing step! Removing excess moisture from the tofu allows it to absorb more flavor from the almond butter sauce and achieve a crispier texture when cooked.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, snap peas, or even bok choy can add a delightful crunch and color to your dish.
- Adjust the Sauce: If you prefer a spicier kick, consider adding a splash of sriracha or a pinch of red pepper flakes to the almond butter sauce. This can elevate the flavor profile and add some heat!
- Garnish for Flavor: Don’t forget the chopped peanuts! They not only add a nice crunch but also enhance the overall flavor of the dish. You can also sprinkle some fresh herbs like cilantro or green onions for an extra burst of freshness.
- Meal Prep Friendly: This recipe is perfect for meal prep! Make a larger batch and store it in the fridge for quick lunches throughout the week. Just reheat and enjoy!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 18g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
