Rice Noodle Bowls with Almond Butter Tofu

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Ingredients

16 ounces extra-firm tofu*
5 Tbsp sesame oil ((DIVIDED))
4 Tbsp salted creamy almond, cashew, or peanut butter
2 Tbsp tamari ((or soy sauce if not GF))
2 Tbsp lime juice
2-4 Tbsp maple syrup or coconut sugar
2 medium birds eye chili ((crushed // or sub 1/4 tsp red pepper flakes))
6 Tbsp cornstarch
10 ounces very thin rice noodles
4 cups thinly sliced or ribboned* carrots ((4 carrots yield ~4 cups))
2 cups cucumber ((sliced on a bias, then halved // ~1 small cucumber))
1 cup chopped red bell pepper ((optional))
1 cup thinly sliced green onion
1 cup fresh cilantro or basil ((torn/chopped))
4 cloves garlic, minced ((4 cloves yield ~2 Tbsp))
2 medium fresh or dried bird's eye chili ((crushed // more to taste // or sub 1/4 tsp red pepper flakes))
2 Tbsp maple syrup ((plus more to taste))
4 tsp tamari ((or soy sauce if not gluten-free))
2 Tbsp lime juice
4 Tbsp rice vinegar ((or sub apple cider vinegar with varied results))
2 Tbsp sesame oil

As published by Minimalist Baker.

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