Ingredients
Scale
- 16 ounces Extra-Firm Tofu, drained and cubed
- 1 Tablespoon Grated Ginger
- 2 cloves Garlic, grated
- 1/2 teaspoon Red Pepper Flakes (optional)
- 3 stalks Green Onions, finely chopped
- 8 ounces Rice Noodles (Pad Thai-style preferred)
- 3 ounces Baby Spinach (approximately 3 cups packed)
- 3/4 cup Hot Water (reserved from noodle cooking)
- 5 Tablespoons Almond Butter (natural preferred; peanut butter acceptable)
- 4 Tablespoons Tamari
- 2 Tablespoons Hoisin Sauce (gluten-free if necessary)
- 2 Tablespoons Cooking Oil
- 3/4 cup Roasted, Unsalted Cashews (for topping)
- Hot Sauce (for serving; optional)
Instructions
- Press and cube the tofu, then set aside.
- Combine ginger, garlic, red pepper flakes, and green onions in a bowl to create the aromatic mix.
- Cook rice noodles as per package directions, reserving hot water.
- Make the sauce by whisking the reserved hot water with almond butter, tamari, and hoisin sauce.
- Sear the tofu in a skillet until golden brown on all sides.
- Mix tofu with noodles and sauce, adding roasted cashews before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Properly drain the tofu to achieve the desired texture.
Adjust seasoning in the sauce to taste before combining.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Calories: 550
- Sugar: 4
- Sodium: 900
- Fat: 36
- Saturated Fat: 5
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 20
- Cholesterol: 0