Vegan Tofu Noodles with Almond Butter

Ingredients

• 1 350g pack medium firm tofu
• 3 tbsp tamari or soy sauce
• 1½ tbsp avocado or other cooking oil
• 2 tbsp apple cider vinegar
• 2 tbsp almond butter
• 2 tsp maple syrup
• 2 servings flat rice noodles (like ramen noodles)
• 3 oyster mushrooms, thinly sliced
• 1 small head bok choy, leaves separated
• 1 medium carrot, thinly sliced or mandolined
• 1 green onion, thinly sliced
• Cilantro leaves
• Toasted almond pieces
• Lime wedges

Instructions

• Cut tofu into 1-inch cubes, and place on an ovenproof tray. Toss in 1 tbsp each of tamari/soy sauce, avocado oil and apple cider vinegar.
• Place under your oven's broiler (grill) for 10 minutes on full power, or until cubes are just turning golden.
• Flip and cook for another 10 minutes until cubes are browned but not tough. Remove from oven and set aside.
• Cook noodles as per instructions. Then rinse, drain and set aside.
• Make sauce by mixing 2 tbsp almond butter and 1 tbsp apple cider vinegar together in a small bowl. Add 2 tsp maple syrup and 2 tbsp tamari/soy sauce and mix well until smooth.
• In a large skillet, heat remaining ½ tbsp oil on medium. Add mushroom slices and cook for 3 minutes, stirring frequently.
• Add bok choi then carrot and cook for another 3 minutes, continuing to stir.
• Reduce heat and add pre-cooked noodles, tofu and green onions to skillet. Pour over sauce and mix well to combine. Allow everything to cook for another minute or so until it's heated through.
• Serve in large bowls decorated with cilantro leaves, toasted almond pieces and lime wedges if desired.