Crispy Tofu Almond Noodle Bowl

Ingredients

For the bowl:

• 1 package (350–400 g) extra-firm tofu, pressed and cubed
• 1 tbsp cornstarch
• ⅛ tsp each, salt and pepper
• 1 tsp sesame oil
• 1 tbsp olive oil
• 4 oz dry buckwheat noodles
• 1 cup shelled edamame, thawed
• 1 cup shredded carrots
• ½ cucumber, thinly sliced
• 2 tsp sesame seeds
• 2 tbsp chopped green onions or cilantro

For the almond sauce:

• 2 tbsp almond butter
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup
• ½ tsp grated ginger (or a pinch of ground ginger)
• 2–4 tbsp warm water to thin

Directions

1. Toss tofu cubes with cornstarch, salt and pepper. Add the olive oil and sesame oil to the pan and pan-fry until golden.
2. Cook noodles according to package instructions, drain and rinse briefly.
3. Whisk almond butter, soy sauce, lime juice, maple syrup and ginger together, adding warm water until smooth and pourable.
4. Divide noodles between two bowls. Add edamame, carrots, cucumber and crispy tofu.
5. Drizzle generously with almond sauce and finish with sesame seeds and green onions.