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Posted @withregram • @veganplantsrecipes s
Thai Noodle Bowl

by @terianncarty
2 servings soba noodles
1 block tofu (pressed for 2 hours)
1/2 red pepper julienned
1 carrot julienned
1/4 red cabbage thinly sliced
2 fistfuls spinach
1/2 mango sliced
1 green onion
Handful peanuts
1/2 cup cilantro
Pinch of salt
Pinch chilli flakes

1/2 cup Pb
1 tsp mango hot sauce
1 tbsp tamari
1/2 tsp vegan “fish” sauce
2 tbsp coconut sugar
3 tbsp water
1 tsp rice wine vinegar
Pinch chilli flakes
1 clove garlic
1 tbsp finely minced ginger
1 tbsp sesame oil
1 lime juiced
>>place all ingredients into a bowl and whisk to combine. Add an extra tbsp of water if too thick. Taste for seasoning and add more hot sauce if needed.
Preheat oven to 400F. Cut tofu into cubes and season with a healthy pinch of salt and cracked pepper. Drizzle with 2 tbsp olive oil. Place of baking sheet and bake for 20 minutes, turn and bake for 10 more. Set aside.
Cook noodles, rinse with cold water and place back into pot. Add in the rest of the veggies and tofu and add in enough peanut sauce to generously coat. Gently toss everything together. Place into bowls and garnish with mango, chilli flakes, peanuts, cilantro and another drizzle of sauce.
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