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Thai Noodle Bowl


8 ounces (227 g) extra 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 birds eye chili, crushed (or sub 1/4 tsp red pepper flake)
3 Tbsp (21 g) cornstarch
5 ounces (141 g) very thin rice noodles (I like this brand)
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 red bell pepper
1/2 cup (50 g) thinly sliced diced green onion
1/2 cup (30 g) fresh cilantro 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



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