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Ingredients1 h 15 m servings 618
Original recipe yields 6 servings
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until tender yet firm to the bite, 3 to 5 minutes. Drain. Run cold water over noodles until cool enough to handle. Drain again and transfer to a large bowl. Add 2 tablespoons sesame oil and toss to coat.
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice tofu into approximately ten 1/2-inch slices.
- Heat 1 teaspoon grapeseed oil in a skillet over medium-high heat. Saute tofu slices until crisp on each side, flipping halfway through, 5 to 7 minutes total. Transfer to a cutting board and chop into cubes.
- Combine remaining 2 tablespoons sesame oil, peanut butter, tamari, vinegar, agave, garlic, hot water, ginger, and red pepper flakes in the bowl of a food processor. Blend sauce until smooth.
- Heat remaining 1 teaspoon grapeseed oil in a skillet over medium heat. Add red cabbage and green cabbage. Stir-fry for 2 minutes and remove from heat.
- Add cooked tofu and stir-fried cabbage to the bowl with the noodles. Pour in 1/2 cup sauce and toss to coat. Add more sauce as desired; thin sauce with additional hot water 1 tablespoon at a time, if necessary.
- Top with cucumber, carrot, and scallions. Drizzle additional sauce over entire dish as desired.
- Cook's Notes:
- You can use quinoa spaghetti or gluten-free brown rice in place of noodles.
- Feel free to use the sweetener of your choice in place of agave.
- You can also substitute 1 tablespoon chile-garlic paste for the red pepper flakes.
- If you are not avoiding meat, you can use cooked chicken or shrimp in place of the tofu.
Per Serving: 618 calories; 26.1 80.6 16.6 0 1051 Full nutrition