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Thai Noodle Bowl

Who doesn't love a healthy bowl of goodness! This Thai noodle bowl ticks all of the boxes:


300g Kingland Organic Firm Tofu

3 Tbsp (45 ml) sesame oil, divided

2 Tbsp (32 g) salted creamy almond, cashew or peanut butter

1 Tbsp (15 ml) tamari (or soy sauce if not GF)

1 Tbsp (15 ml) lime juice

1-2 Tbsp (15-30 ml) maple syrup or coconut sugar

1 chili, crushed (or sub 1/4 tsp red pepper flake)

3 Tbsp (21 g) cornstarch


150g very thin rice noodles

2 cups (244 g) thinly sliced or ribboned* carrots (~2 carrots)

1 cup (104 g) cucumber, sliced on a bias, then halved (~1 small cucumber)

optional: 1/2 cup (75 g) chopped capsicum

1/2 cup (50 g) thinly sliced diced green onion

1/2 cup (30 g) fresh coriander or basil, torn/chopped


2 cloves garlic, minced (1 Tbsp or 6 g)

1 fresh or dried birds eye chili, crushed (more to taste), or sub 1/4 tsp red pepper flake

1 Tbsp (15 ml) maple syrup, plus more to taste

2 tsp tamari (or soy sauce if not gluten free)

1 Tbsp (15 ml) lime juice

2 Tbsp (30 ml) rice vinegar (or sub white or apple cider vinegar with varied results)

1 Tbsp (15 ml) sesame oil


  1. Start by wrapping tofu in a clean towel and setting something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.

  2. Prepare the tofu sauce in a medium mixing bowl by whisking together 1 Tbsp sesame oil, almond butter, tamari, lime juice, maple syrup, and 1 crushed chili. Taste and adjust seasonings as needed, adding more tamari for saltiness, lime juice for acidity, chili pepper for heat, or maple syrup for sweetness. Set aside.

  3. Next, prepare rice noodles according to package instructions, then rinse with cold water, drain thoroughly, and set aside.

  4. Prep vegetables next. Set aside.

  5. Prepare salad dressing by adding all ingredients to a small mixing bowl (or jar) and whisking (or shaking vigorously) to combine.

  6. Taste and adjust flavors as needed, adding more chilies for heat, tamari for saltiness, lime juice for acidity, or maple syrup for sweetness. Set aside.

  7. Heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3-4 Tbsp cornstarch (they should be well coated) and sauté in 2 remaining Tbsp sesame oil, flipping once browned on the underside to ensure even browning – about 5 minutes total.

  8. Add the almond butter sauce and stir gently to combine. Cook for another 3-4 minutes, stirring gently to ensure even cooking on all sides. Remove from heat and set aside.

  9. To assemble, divide noodles, vegetables and tofu among serving bowls. Serve with dressing. For more heat, serve with sriracha or chili garlic sauce.

  10. Best when fresh, though leftovers keep well when stored separately in the refrigerator up to 3 days.

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