Vegan Vietnamese Noodle Bowl

Nick and I ate this yummy bowl of perfectly mixed flavors and textures last night while watching Veronica Mars.  It’s delicious!  Who else is re-watching the original Veronica Mars in preparation for the new episodes on Hulu?

INGREDIENTS

For The Tofu: 

vegan vietnamese noodle salad.JPG

1 block tofu - cut into cubes 
3 Tbsp soy sauce
1 Tbsp sesame oil  

For the Salad: 

3 carrots, thinly sliced
3 cucumbers, thinly sliced 
1 head romaine
1 bundle basil
1 bundle cilantro
2 cups rice noodles 
1/3rd cup bean sprouts 
1 avocado (optional)  

For the Peanut Dressing:
 
¼ cup peanut butter
1 Tbsp unsweetened almondmilk
Juice of 1 lime
1 Tbsp soy sauce/tamari
1 Tbsp sesame oil
1 Tbsp Sriracha
1 tsp ginger, finely minced 

DIRECTIONS 

  • Heat a skillet with sesame oil and add in your cubed tofu. Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Set aside. 

  • Make your peanut dressing by stirring peanut butter, almondmilk, lime juice, soy sauce, sesame oil, Sriracha and ginger. Set aside. 

  • Prep your salad veggies by slicing your carrots, cucumbers, romaine, basil and cilantro. Next, cook your rice noodles according to the package instructions. 

  • Finally, assemble your salad by adding all your veggie components, the noodles, the crispy tofu and drizzle on your peanut dressing. Mix well.

Dinner, Healthy, VegetarianMarie KellyMilford Kitchenasian, noodles, rice, peanut, basil, salad, bowl, carrots, cucumber, vietnamese, peanut sauce, healthy, vegetarianComment