Twenty-Minute Thai Noodles with Tofu (Vegan)

Twenty-Minute Thai Noodles with Tofu

Alliteration for the win! This lunch or dinner recipe is quick and impressive to make if you are having guests over. The only downfall is that the ingredients normally can’t be found at a grocery store. To find sriracha sauce, Tamarind paste, rice noodles, and coconut milk, you will need to go to either Whole Foods or Foods of All Nations, just to name a few. Besides the ingredients, this recipe is easy and delicious. So, invite some friends over for a weekly vegan dinner night!

Serves 8

Ingredients:

·        8 ounces or half a package of Rice Noodles

·        Cooking Spray

·        1 package of tofu

·        1 can light coconut milk

·        ½ cup of fresh basil leaves or 8 teaspoons dry basil

·        ½ teaspoon tamarind paste

·        3 tablespoons soy sauce

·        2 tablespoons peanut butter

·        1 teaspoon sriracha sauce

·        1 tablespoon lime juice

·        1 clove of garlic

Directions:

1.   Preheat your oven to 350 degrees Fahrenheit.

2.   Using an electric kettle, boil 6 cups of water. Pour into a medium sized pan and cook the noodles for 8 minutes.

3.   Meanwhile, drain the tofu of its water and cut into halves and then half again. To prepare tofu for baking, place a towel on a cutting board, and then place 2 layers of paper towels and place half the tofu down. 

Then place another 2 layers of paper towel, remaining tofu, and the last layer of paper towels. Using your hand or a plate, gently press, removing all the water. 

Once done, place the tofu slices onto a baking plate, spray with vegan cooking spray, and cook for 15 minutes, flipping halfway through.

4.   In a blender, place the remaining ingredients and mix until well combined.

5.   Drain the rice noodles and top with the peanut/coconut sauce.

6.   Chop the baked tofu into 1 inch by 1 inch slices and put into the noodle combination.

7.   Serve with chopsticks and enjoy!