Tofu Noodle Bowl

Notes 1. Use rice noodles if you are gluten-free, but not super thin noodles. 2. Chinese black vinegar can be found at East Asian grocery stores or online. It’s savory, tangy, and a little sweet. It will last for a long time in your pantry. To substitute, you can try rice vinegar or mirin, but the sauce will have a different flavor profile. If using mirin, don’t add the maple syrup at first; taste, adding it as needed

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Step 1

Cook the noodles according to the package instructions. Drain and rinse the noodles to cool them down.

Step 2

2. Squeeze some lime juice over the Shredded Cabbage and Carrots. Season with a pinch or two of salt.

Step 3

3. Make the sauce. Stir together tahini, soy sauce, black vinegar, sesame oil, 2 teaspoons maple syrup, and chile flakes. Season to taste, adding more maple syrup if desired.

Step 4

4. Pour the sauce over the cooled noodles and toss well with tongs. Add the bell pepper, scallions, carrot and cabbage mixture, and sesame seeds, and toss again. Try to really get underneath the noodles and combine everything together, as the sauce will pool at the bottom. When ready to serve, top with Baked Tofu.