Vegan Vermicelli Bowls

Ingredients

• 8 oz Rice vermicelli noodles (You can find these in most grocery stores or Asian markets.)
• 1 medium Cucumber (Julienned or spiralized.)
• 1 medium Carrot (Shredded or julienned.)
• 1 medium Red bell pepper (Sliced thinly.)
• 3 stalks Green onions (Chopped.)
• 1/2 cup Fresh cilantro (Chopped.)
• 1/4 cup Fresh mint (Chopped.)
• 14 oz Tofu (Firm or extra-firm, pressed and cubed.)
• 2 tbsp Soy sauce (Use low-sodium if preferred.)
• 1 tbsp Sesame oil (For sautéing the tofu.)
• 2 tbsp Peanut vegan butter (For the sauce.)
• 1 tbsp Maple syrup (To sweeten the sauce.)
• 1 tbsp Rice vinegar (For tanginess in the sauce.)
• 1/2 tsp Crushed red pepper flakes (Adjust for heat.)
• 2 tbsp Water (To thin the sauce if needed.)

Instructions

1. 1

   Start by cooking the rice vermicelli noodles according to the package instructions. Usually, this involves soaking them in hot water for about 5-7 minutes until they’re tender.

2. 2

   While the noodles are soaking, heat the sesame oil in a skillet over medium heat. Add the cubed tofu and sauté until golden and crispy on all sides, about 8-10 minutes.

3. 3

   In a small bowl, whisk together the peanut vegan butter, maple syrup, rice vinegar, soy sauce, and crushed red pepper flakes. If the sauce is too thick, add a bit of water to reach your desired consistency.

4. 4

   Once the noodles are done, drain them and rinse under cold water to stop the cooking process. This also helps prevent them from sticking together.

5. 5

   In a large bowl, combine the cooked noodles, sautéed tofu, cucumber, carrot, red bell pepper, green onions, cilantro, and mint. Toss everything together gently.

6. 6

   Drizzle the peanut sauce over the noodle mixture and toss again until everything is well coated.

7. 7

   Serve immediately, garnished with extra herbs or a sprinkle of crushed peanuts if you like!