Ingredients:

  • 8 oz brown rice noodles
  • 1 tsp sesame oil
  • 14 oz extra-firm tofu, pressed and cubed
  • 2 cups shredded carrots
  • 2 cups red cabbage, thinly sliced
  • 1 cup edamame, shelled and steamed
  • 3 stalks green onions, sliced into 1-inch pieces
  • 1/2 cup red bell pepper, julienned
  • 3 tbsp creamy peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 2 tbsp warm water
  • 2 tbsp toasted sesame seeds
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Bring a large pot of water to a boil. Add noodles and cook according to package directions until al dente. Drain in a colander and immediately toss with 1 tsp of sesame oil to prevent sticking.
  2. In a small bowl, combine peanut butter, soy sauce, lime juice, maple syrup, ginger, and garlic. Whisk vigorously until smooth.
  3. Gradually add warm water one tablespoon at a time until the sauce reaches a pourable, velvety consistency.
  4. In a large mixing bowl, combine the cooked noodles, cubed tofu, shredded carrots, sliced red cabbage, steamed edamame, sliced green onions, and julienned red bell pepper.
  5. Pour the peanut dressing over the noodle and vegetable mixture, tossing gently until everything is evenly coated.
  6. Divide into bowls and garnish with toasted sesame seeds and chopped fresh cilantro.