Ingredients
Equipment
Method
Method
- Toss the pressed tofu with the tofu-group tamari, toasted sesame oil and starch. Heat the neutral oil in a nonstick skillet over medium heat. Add the tofu in a single layer and cook for about 10–12 minutes, turning gently, until golden. Add the measured sesame seeds during the final 2 minutes and toss gently; lower the heat if they darken too quickly.
- Whisk the almond butter, sauce-group tamari, maple syrup, rice vinegar, toasted sesame oil, sauce lime juice, garlic and ginger until smooth. Start with the measured warm water and add only as much of the remaining allowed water as needed for a creamy, pourable sauce.
- Combine both cabbages, carrot, snap peas and the measured green onions in a bowl. Whisk the slaw lime juice, rice vinegar, maple syrup and sesame oil, then toss with the vegetables. Season with salt to taste and add the optional cilantro if using.
- Cook the rice noodles according to their package directions. Drain, rinse briefly with cool water and drain well so excess water does not dilute the sauce.
- Divide the noodles between bowls. Add slaw and sesame tofu, then spoon the almond sauce over the top. Add the optional lime wedges, sesame seeds, sliced green onions or crushed nuts. Serve promptly for the best contrast between crisp tofu and fresh slaw.
Nutrition
Notes
Timing: This recipe starts with pressed tofu; allow extra time if pressing is needed.
Success tips: Keep tofu dry and spread out in the pan, and add sesame seeds late so they toast without burning. Drain noodles thoroughly.
Sauce swaps: Sunflower seed butter can replace almond butter for a more earthy flavor; check labels and handling when avoiding nuts. Soy sauce can replace tamari but may contain wheat.
Add-ins: Cooked edamame, radish or avocado add their own texture.
Meal prep: Make tofu and sauce 1–2 days ahead, store each component separately and combine just before serving. Refrigerate promptly; use prepared components within three days. Reheat tofu to 165°F and serve with the chilled slaw.
Air fryer: Use the measured pan-frying oil to lightly coat the starch-coated tofu; cook at 400°F (200°C) for about 12–15 minutes, turning halfway. Add sesame seeds near the end and check for scorching. Follow the rice-noodle package directions; pressure-cooking delicate noodles is unnecessary.
Gluten-free option: Verify noodles, tamari and all packaged ingredients before treating the complete bowl as gluten-free.
Nutrition basis: Approximate values include the measured tofu, noodles, sauce and slaw divided among four bowls. Optional cilantro and garnishes and unmeasured salt are excluded; the sauce begins with two tablespoons of water.
Nutrition estimates: The tofu uses Nasoya Organic Extra Firm label values as a brand proxy; almond butter uses the available generic nut-butter match, and neutral oil uses canola oil. Lime juice is modeled as two tablespoons per lime. Tofu micronutrients not supplied as absolute amounts on the label are omitted, so the micronutrient totals are incomplete.
