There’s something to be said about the fact that this is my third tofu recipe.
I love this stuff.
But I only started loving it when I learned how to cook it properly.
Thanks to Minimalist Baker’s foolproof tofu method I finally nailed it.
The trick to that perfect texture is draining the tofu properly before doing anything else!
I came up with this recipe after staying with my friend Emily and her boyfriend Andrew (they’re both incredible photographers #shamelessplug) and meal prepping for them.
They even took photos of me doing my thing!
Emily and Andrew are both vegan and LOVE good food. They graciously let me stay with them while visiting Portland and in return, I meal prepped a bunch of meals for them.
Cooking in someone else’s kitchen forced me to truly get out of my comfort zone and try something new, like using almond butter instead of peanut butter.
I’ve never cooked with rice noodles or liquid aminos (instead of soy sauce and is a great gluten free substitute for those of you who have a gluten intolerance) before and it was quite the culinary adventure that led me to one of my new favorite ways to make tofu.
About this recipe & substitutions
- Yes, you can swap out almond butter for peanut butter!
- Rice noodles are higher in carbs than regular rice. For vegans, this is why they’re great. But if you’re looking for a lower-carb substitute, just use normal rice, cauliflower rice OR zoodles.
- This dish tasted great when I added some more liquid aminos/soy sauce right before eating, especially to get the rice noodles broken up a bit
- You can make the sauce spicy by adding Sriracha
- Note that the photo below in the recipe has one serving of tofu that is clearly not made with the almond butter sauce (the middle dish) and that’s because on the day I photographed this, I ran out of liquid aminos and had to create a different seasoning!
As always, this recipe makes three servings and keeps for up to four days in the fridge in an airtight container.