Crispy Tofu Noodle Bowl with Almond Butter Sauce
This Asian-inspired dish will convert even the biggest tofu skeptics! It's a delicious combination of garlicky, crispy tofu bits and steamed broccoli over whole wheat noodles. The best part is the sauce - a rich almond butter mixed with rice vinegar, soy sauce, a little maple syrup, and some red pepper flakes for heat. I'll have seconds, thank you!Packed with 27 grams of protein, it will feed your body and satisfy your taste buds.Recipe and image credit goes to Nisha Vora at Rainbow Plant Life.
Ingredients
Tofu Crumbles
- 16 oz. super firm tofu
- 1½ tsp. kosher salt
- ½ tsp. freshly cracked black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Chinese five spice powder optional
- 2 tbsp. neutral oil sesame oil or olive oil work well, too
Broccoli & Noodles
- 8 oz. thin whole wheat noodles such as thin whole wheat spaghetti
- 4 cups broccoli florets
Almond Butter Sauce
- 8 tbsp. almond butter creamy variety, or peanut butter - see Notes
- 1 tbsp. real maple syrup or agave
- 2 tbsp. rice vinegar
- 4 tsp. soy sauce or tamari
- 1 tsp. red pepper flakes or Sichuan chili flakes
- 3-5 tbsp. water or more, as needed to get a smooth consistency
Instructions
- Make the sauce. Using a whisk, stir together the almond butter, maple syrup, rice vinegar, soy sauce, and chili flakes. Add 3-5 tbsp. of water to thin out, or more as needed. Set aside.
- Bring a medium saucepan of water to a boil for the pasta. When it’s boiling, add a generous pinch of salt. In a separate pot outfitted with a steamer basket, add a few inches of water and begin heating this on medium for the broccoli.
- Cook the tofu. While the water is heating, cut the tofu into four slabs. Place the slabs between sheets of paper towels and press to squeeze out as much water as possible. Crumble or tear the tofu into small pieces, then transfer to a large bowl and set aside.
- In a small bowl, combine the salt and spices. Sprinkle over the crumbled tofu and toss gently to coat (using your hands works best).
- Heat the oil in a large nonstick pan over medium-high heat, then add the tofu in a single layer.
- Cook for 2-3 minutes without stirring. Then, using a spatula, flip the crumbles over and cook for another 10-12 minutes, stirring every few minutes, till slightly golden and crispy.
- Cook the broccoli and noodles. While the tofu is browning, add the noodles to the boiling water and cook till al dente. In the second pot, add the broccoli to the steamer basket, and cook till bright green and crisp-tender. (Alternatively, you can cook the broccoli by adding it to the pot with the noodles during the last 3-5 minutes of cook time.)
- Drain the noodles and broccoli, then divide them among four serving bowls. Top with even amounts of the tofu crumbles and the almond butter sauce and toss together.
- Sprinkle with toasted sesame seeds, if desired, and serve hot.
Notes
- Be sure to use the creamy "no stir" variety of almond or peanut butter.
- Feel free to adjust the amount of tofu, noodles, and broccoli/veggies you use. We often go with more tofu and broccoli and a smaller amount of noodles, but that's just personal preference.
- While this is noted as four servings, we usually get six servings out of it.
Nutrition Facts
Crispy Tofu Noodle Bowl with Almond Butter Sauce
Amount per Serving
Calories
569
% Daily Value*
Fat
28
g
43
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
15
g
Sodium
1123
mg
49
%
Potassium
901
mg
26
%
Carbohydrates
63
g
21
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
27
g
54
%
Vitamin A
940
IU
19
%
Vitamin C
82
mg
99
%
Calcium
230
mg
23
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.