Ingredients
The following ingredients have 4 Servings
- 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
- 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
Instruction
- 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.
