15-Minute Teriyaki Tofu Noodle Bowls

Serving Size 4

Prep Time 5 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

FOR THE MISO CHILI SAUCE

  • 2 tablespoons WHITE MISO
  • 2 tablespoons CASHEW BUTTER
  • 2 tablespoons warm water
  • 2 tablespoons rice vinegar
  • 1 tablespoon tamari
  • 1 tablespoon maple syrup
  • 2-4 teaspoons sriracha or gochujang (to taste)
  • 1/4 teaspoon garlic powder

FOR THE NOODLE BOWLS

  • 3 carrots, peeled and julienned
  • 1 1/2 cups shredded purple cabbage
  • 1 cucumber, julienned
  • 14 ounces Nasoya Plantspired Teriyaki TofuBaked (2 packs)
  • 8 ounces pad Thai noodles (any variety, or substitute udon or soba noodles and cook according to package instructions)
  • 2 tablespoons hulled sesame seeds
  • chopped fresh cilantro or green onions, optional

Recipe by The Full Helping

Preparation

  1. Bring a large pot of water to boil.
  2. Whisk together the dressing ingredients till smooth. Cut the TofuBaked into cubes.
  3. Boil the noodles according to package instructions and drain.
  4. To assemble the bowls, divide the cooked noodles, vegetables, and Plantspired Teriyaki TofuBaked into bowls. Top with the miso chili sauce, sesame seeds, and cilantro or green onion, if using. Enjoy!

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