Almond Butter Noodles with Edamame Salsa and Smoked Tofu Triangles

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until just tender, avoiding overcooking so they retain some bite.

2. 2

   Drain the noodles, rinse them thoroughly under cold running water to stop the cooking and remove excess starch, then drain well. Set them aside while preparing the other components.

3. 3

   Place the almond butter, soy sauce or tamari, lime juice, maple syrup, grated garlic, grated ginger, and sesame oil in a bowl. Whisk in the water a little at a time until the mixture becomes smooth and pourable.

4. 4

   Add the cooled noodles to the almond-butter sauce. Toss thoroughly until every strand is coated. Taste and adjust with additional lime juice, soy sauce, or water if needed.

5. 5

   Prepare the edamame salsa by combining the shelled edamame, diced cucumber, sliced spring onion, chopped cilantro, and sliced chili in a bowl.

6. 6

   Add the remaining lime juice to the edamame mixture and toss gently. Season to taste, keeping the salsa fresh and lightly dressed rather than watery.

7. 7

   Pat the smoked tofu dry and cut it into triangles. Heat the neutral oil in a large nonstick or cast-iron skillet over medium-high heat.

8. 8

   Arrange the tofu triangles in the hot skillet in a single layer. Sear for about 2–3 minutes per side, turning carefully, until the surfaces are browned and crisp at the edges and the centers are hot.

   Start 3-minute timer
9. 9

   Divide the almond-butter noodles between two containers or bowls. Spoon the edamame salsa over or alongside the noodles, then add the seared smoked-tofu triangles.

10. 10

    Serve immediately, or cool completely, cover, and refrigerate for a cold meal-prep lunch. Toss the noodles again before eating if the sauce thickens during chilling.