Veggie & Rice Noodle Bowl with Ginger Peanut Dressing

The method's theirs. Go give them the click.

Ingredients

~3 oz. white or brown rice noodles ((3 ounces is roughly one-quarter of a 14-oz box of rice noodles))
1 Tbsp toasted sesame oil
1 heaping Tbsp natural salted peanut butter ((or sub other nut butter, such as almond or cashew))
1 Tbsp brown sugar or maple syrup ((or honey if not vegan))
1/2 Tbsp low sodium soy sauce or tamari ((sub coconut aminos if soy-free))
1 Tbsp lime juice
1/2 tsp chili garlic sauce ((plus more to taste))
1/2 tsp fresh minced or grated ginger
1-2 Tbsp very hot water ((only if too thick))
1/4 cup uncooked extra firm tofu ((patted dry and cubed))
1/4 cup small carrots ((chopped in matchsticks))
1/4 cup diced green onion
Sriracha and fresh basil ((for topping))

As published by Minimalist Baker.

The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.