Vegan Thai Peanut Noodle Bowl

Ingredients

• 8 oz brown rice noodles or soba noodles
• 1 block tofu, pressed and cubed (14 oz)
• 2 tbsp sesame oil, divided
• 1/4 cup natural peanut butter
• 3 tbsp soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp sriracha
• 1 tbsp lime juice
• 1 tbsp ginger (grated)
• 1 cup purple cabbage
• 1 cup carrots
• 1 cup edamame, shelled
• 1/4 cup peanuts
• cilantro and lime wedges, for garnish

Steps

1. 1

   Cook noodles according to package directions. Drain and rinse with cold water.

2. 2

   Heat 1 tbsp sesame oil in a skillet over medium-high heat. Cook tofu cubes for 6-8 minutes, turning until crispy on all sides.

3. 3

   Whisk peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, lime juice, ginger, and remaining sesame oil until smooth. Add warm water if too thick.

4. 4

   Toss noodles with the peanut sauce until coated.

5. 5

   Divide noodles among bowls. Top with crispy tofu, purple cabbage, carrots, and edamame.

6. 6

   Garnish with crushed peanuts, cilantro, and lime wedges.