Even if you’ve never been to Thailand, this vegan Thai noodle bowl will give you an idea of the bright flavors and compelling textures that are common in this varied vegan-friendly cuisine!
Vegan Thai Noodle Bowl
Scale
Ingredients
- 2 servings soba noodles
- 1 block tofu (pressed for 2 hours)
- ½ red pepper julienned
- 1 carrot julienned
- ¼ red cabbage thinly sliced
- 2 fistfuls spinach
- ½ mango sliced
- 1 green onion
- Handful peanuts
- ½ cup cilantro
- Pinch of salt
- Pinch chili flakes
PEANUT SAUCE
- ½ cup peanut butter
- 1 tsp mango hot sauce
- 1 tbsp tamari
- ½ tsp vegan “fish” sauce
- 2 tbsp coconut sugar
- 3 tbsp water
- 1 tsp rice wine vinegar
- Pinch chili flakes
- 1 clove garlic
- 1 tbsp finely minced ginger
- 1 tbsp sesame oil
- 1 lime, juiced
Instructions
- To make the sauce, place all ingredients into a bowl and whisk to combine. Add an extra tbsp of water if too thick. Taste for seasoning and add more hot sauce if needed.
- Preheat oven to 200°C / 400°F. Cut tofu into cubes and season with a healthy pinch of salt and cracked pepper. Drizzle with 2 tbsp olive oil. Place on baking sheet and bake for 20 minutes, turn and bake for 10 more. Set aside.
- Cook noodles, rinse with cold water and place back into pot. Add in the rest of the veggies and tofu and add in enough peanut sauce to generously coat. Gently toss everything together. Place into bowls and garnish with mango, chili flakes, peanuts, cilantro, and another drizzle of sauce.
Notes
Find more of Teri-Ann’s recipes on @terianncarty.
