Peanut Noodle Bowl with Sesame-Crusted Tofu

TOFU: Press the tofu for 20-30 minutes to draw out as much water as possible. Slice into cubes after pressing.

SAUCE: In a medium bowl, combine 1/2 cup creamy, natural peanut butter, 3 tablespoons coconut aminos, 1 tablespoon sesame oil, 1 tablespoon maple syrup, 1/2 tablespoon rice vinegar, 1 tsp grated garlic, 1 tsp grated ginger, 1/2 tsp red pepper flakes, juice of 1 lime, and kosher salt to taste. Add water to thin to desired consistency and adjust to taste with salt and red pepper flakes. Reserve 1/4 cup of this sauce.

CRUST THE TOFU: Preheat oven to 350 degrees F (175 C). In a shallow bowl, mix white sesame seeds, salt, and red pepper flakes together. Pour your reserved 1/4 cup of sauce into a medium bowl, and add 1 tablespoon of cornstarch. Adjust to taste with salt. Dip each cube of tofu in the marinade, and then dredge in the sesame seeds. Repeat with all cubes. Bake the tofu for about 30 minutes, flipping at 15 minutes, until golden-brown and crisp. Ensure the seeds do not burn.

NOODLES: Cook soba or brown rice noodles according to package instructions. Rinse with cold water. Toss the noodles with 1/2 to 3/4 of the remaining sauce until fully coated.

ASSEMBLE: Assemble bowls with the sauced noodles, sesame-crusted tofu, 1/4 thinly sliced purple cabbage, 2 shredded carrots, 1/2 cup shelled cooked edamame. Garnish with fresh cilantro, lime wedges, sliced avocado, sesame seeds, and optional crushed peanuts. Enjoy!