Gluten-Free Spicy Sesame-Peanut Noodles recipe
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Ingredients
- 1 pound gluten-free brown rice noodles 4 tablespoons sesame oil, divided 1 (16 ounce) package extra-firm tofu 2 teaspoons grapeseed oil, divided, or as needed ½ cup natural peanut butter 5 tablespoons wheat-free tamari 3 tablespoons rice wine vinegar 2 tablespoons agave nectar, or more to taste 3 cloves garlic 1 tablespoon hot water 1 tablespoon minced ginger ½ teaspoon red pepper flakes ½ cup thinly sliced red cabbage ½ cup thinly sliced green cabbage 1 cucumber, cut into matchsticks 1 large carrot, cut into matchsticks 2 scallions, sliced
Nutrition Info
- 618.4 caloriescarbohydrate: 80.6 gcholesterol: : -fat: 26.1 gfiber: 4.5 gprotein: 16.6 gsaturatedFat: 3.7 gservingSize: -sodium: 1050.9 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Spicy Sesame-Peanut Noodles
Directions
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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.
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.
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.
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.
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.
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.
Top with cucumber, carrot, and scallions. Drizzle additional sauce over entire dish as desired.