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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 (preferably Pad Thai-style)
- 3 ounces Baby Spinach (about 3 cups packed)
- 3/4 cup Hot Water (from cooking rice noodles)
- 5 Tablespoons Almond Butter (or natural peanut butter)
- 4 Tablespoons Tamari (or soy sauce)
- 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 tofu.
- Mix grated ginger, garlic, red pepper flakes, and green onions.
- Cook rice noodles; reserve hot water.
- Incorporate spinach into the noodles just before they finish cooking.
- Combine aromatics and reserved water to start the sauce.
- Whisk in almond butter, tamari, and hoisin sauce.
- Sear tofu in a skillet until golden brown on both sides.
- Combine noodles, sauce, and tofu, adding cashews before serving.
Notes
Pressing tofu removes excess moisture for better texture.
Natural nut butters enhance creaminess without added sugars.
Feel free to adjust spice levels according to taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 400
- Sugar: 3
- Sodium: 800
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 6
- Protein: 18
- Cholesterol: 0