Gluten-Free Spicy Sesame-Peanut Noodles

I love peanut sauce, it can go with just about all meats and vegetables. Here is my favorite recipe using tofu, vegetables, and gluten-free noodles. Perfect for Meatless Monday...

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 618 Calories

Ingredients

• 1 tablespoon hot water
• ½ cup natural peanut butter
• 3 cloves garlic
• 3 tablespoons rice wine vinegar
• ½ teaspoon red pepper flakes
• 1 cucumber, cut into matchsticks
• 1 large carrot, cut into matchsticks
• 1 (16 ounce) package extra-firm tofu
• 1 tablespoon minced ginger
• 2 scallions, sliced
• 1 pound gluten-free brown rice noodles
• 4 tablespoons sesame oil, divided
• 2 teaspoons grapeseed oil, divided, or as needed
• 5 tablespoons wheat-free tamari
• 2 tablespoons agave nectar, or more to taste
• ½ cup thinly sliced red cabbage
• ½ cup thinly sliced green cabbage

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Top with cucumber, carrot, and scallions. Drizzle additional sauce over entire dish as desired.