- 8 ounce smoked tofu See Note
- 8 ounce rice noodles
- 1 red bell pepper seeded and sliced into matchsticks
- 1 large carrot peeled into thin strips
- 2 yellow chard leaves thinly sliced
- 1 cup basil leaves
- 2 tablespoon black sesame seeds
FOR THE DRESSING
- ¼ cup low-sodium soy sauce or liquid aminos to make it gluten-free
- 2 tablespoon rice wine vinegar
- chili garlic sauce See Note
- 1 teaspoon ginger minced or ¼ tsp ground ginger
- 1 teaspoon maple syrup
- 1 teaspoon lime juice
- 2 teaspoon sesame oil
Bring a large pot of water to a boil and cook the noodles according to the instructions on the package. Drain and rinse in cold water and set aside.
While the noodles are boiling, sear the tofu for about 2 minutes per side. Slice into strips when cool enough to handle.
Arrange the noodles, tofu and vegetables on a plate or in a bowl and pour the dressing on top and toss to combine. Sprinkle the sesame seeds and basil leaves on top.
Add the chili sauce slowly until the spiciness of the dressing is to your liking.
To make this gluten-free, use liquid aminos in place of the soy sauce.
We purchase our smoked tofu from Whole Foods, and most large grocery chains carry prepared tofu. If you can't find it, you can marinate firm pressed tofu in a 1/2 cup (120 ml) of soy sauce or liquid aminos with 1 tsp of liquid smoke or smoked paprika overnight.
The Nutrition Facts are an estimate only.
Calories: 316kcal | Carbohydrates: 56g | Protein: 9g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 700mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5265IU | Vitamin C: 47.5mg | Calcium: 156mg | Iron: 2.8mg