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 calories
carbohydrate: 80.6 g
cholesterol: : -
fat: 26.1 g
fiber: 4.5 g
protein: 16.6 g
saturatedFat: 3.7 g
servingSize: -
sodium: 1050.9 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  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.

  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.

  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.

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

Recipe Yield

6 servings

Recipe Note

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...

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