Intuition Tofu Bun
Ingredients
- 10.5 ounce rice vermicelli
- 2 c. napa cabbage
- 2 c. spinach
- 3 medium carrots
- 1 cucumber
- 1/2 c. roasted peanuts
- 2 shallots
- 6 radishes
- 14 ounce extra firm tofu
- 3 tbsp. sesame oil divided
- 2 tsp. chili oil
Toppings
- 1 handful fresh basil
- 1 handful fresh cilantro
- 1 jalapeno, seeded if desired
Peanut Sauce
- 1/2 c. peanut butter
- 1 lime
- 1/2 tsp. sesame oil
- 2 tsp. chili oil
- 1/4 c. hoisin sauce
Instructions
- Bring a large pot of water to boil. As it is heating, prepare the rest of the ingredients.
- Prep the tofu: remove from package, drain the water, wrap in a few towels, and place under very heavy books for about 20-30 minutes.
- Make the peanut sauce: in a medium bowl, whisk together the peanut butter, lime juice, sesame oil, hoisin sauce, chili oil and water. Set aside.
- Thinly slice the shallots. Heat a tablespoon of sesame oil over medium heat in a medium frying pan. Add the shallots, and cook, stirring often, for about 10 minutes or until they crisp. Set aside.
- Slice the cabbage, spinach, cucumber and radishes, and distribute them in your serving bowls.
- Shred the carrots, and place on top of the other veggies.
- Slice the tofu into squares, and place in a large bowl. Toss with the remaining sesame oil and chili oil. Heat a large frying pan over medium, and add the tofu. Cook for about 3-4 minutes, then turn over and cook a final 3 minutes.
- Cook your vermicelli according to package directions. Stay near, you don't want to overcook. Stir the pot some while they are cooking so the noodles loosen.
- When the noodles are done, drain the water and then add them to your veggie bowls. Top with the tofu, shallots, peanuts and whatever toppings you'd like. I prefer basil only, but many people prefer adding cilantro and jalapeños.
- Distribute the peanut sauce over the bowls, spreading it evenly over the vermicelli. Serve, and enjoy!
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