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 credit: Nisha Vora at Rainbow Plant Life.
Ingredients
Tofu Cubes or 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
- ½ cup almond butter creamy variety, or peanut butter - see Notes
- 1 tbsp. pure 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, blend the almond butter, maple syrup, rice vinegar, soy sauce, and chili flakes. Add water, one tablespoon at a time to thin the mixture to your desired consistency. Set aside.
- Prep the spices for the tofu. In a small bowl, combine the salt, pepper, and spices (onion powder, garlic powder, and Chinese five spice powder, if using). Set aside.
- Cook the tofu. Drain the tofu and slice it into four slabs. Place the slabs between sheets of paper towels and press to squeeze out as much water as possible. Cube or tear the slabs into bite sized pieces, then transfer them to a large bowl. Sprinkle tofu with prepared spice mixture and toss gently to coat.
- 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 tofu 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 a pot of boiling water and cook till al dente. During the last 3-5 minutes of cook time, add the broccoli and blanch till crisp-tender and bright green.
- Drain the noodles and broccoli, then divide them among four serving bowls. Top with even amounts of the tofu 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
580
% Daily Value*
Fat
28
g
43
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
16
g
Sodium
1123
mg
49
%
Potassium
914
mg
26
%
Carbohydrates
63
g
21
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
27
g
54
%
Vitamin A
940
IU
19
%
Vitamin C
82
mg
99
%
Calcium
236
mg
24
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.