3/4 Pound rice noodles (udon noodles, whole wheat spaghetti, sweet potato noodles would all work)
2 Tbsp sesame oil
3 Tbsp tahini
1.5 Tbsp all natural peanut butter
5 Tbsp soy sauce
3 Tbsp rice vinegar
1.5 Tbsp granulated sugar
2 cloves of garlic (minced)
1.5 cucumbers (thinly sliced)
1 block of tofu (cubed)
handful cilantro and mint (roughly chopped)
1/2 cup peanuts (chopped)
chili garlic paste (to taste)
These noodle bowls would also be great topped with leftover shrimp or chicken in place of the tofu. Any long noodle would work in place of the rice noodle.
Preheat oven to 450 degrees and line a baking sheet with parchment paper. Spread tofu out evenly on baking sheet and spray with cooking spray and sprinkle with salt. Bake for about 20-35 minutes, or until lightly golden brown and firm. Remove from oven and set aside.
Meanwhile, cook noodles according to package direction. Drain and rinse with cold water and set aside.
In a small bowl, combine tahini, sesame oil, peanut butter, soy sauce, rice vinegar, sugar, and garlic. Mix well. Pour over noodles and toss to coat.
Divide noodles evenly among bowls. Top with tofu, cucumber slices, mint, cilantro and peanuts. Drizzle with chili garlic sauce, to taste.