Spicy noodle & tofu bowl
640 cals, 20p, 57c, 36f (per meal)
1 cup (85g)
4 dash (1g)
2 tbsp (30mL)
4 tbsp, halves and whole (34g)
2 tsp (10mL)
2 tbsp (32g)
1 pepper(s) (6g)
1/2 lbs (227g)
4 oz (114g)
1
Preheat oven to 350°F (180°C).
2
Wrap tofu in a towel and gently press to get any extra water out. Cube tofu and place it on a greased baking tray. Bake for 35-40 minutes until golden. Set aside.
3
Cook rice noodles according to package instructions, but in the last 2-3 minutes before draining, stir in the snow peas. Drain, mix in chopped serrano pepper, and set aside.
4
Make the dressing by mixing together the peanut butter, soy sauce, sesame oil, crushed red pepper, and some salt/pepper to taste.
5
Add tofu to the noodles and drizzle dressing over top. Top with cashews and serve.