What is more satisfying than a colorful, flavorful, vegan Thai dish? Not much… well desserts, but that is a given. I made this dish several times during my vegan challenge month. I had it for dinner, then stored the left-overs in the fridge to pack for lunches and have for dinner again later on during the week. It is a great dish for meal preparation. (The dish was inspired by Angela Liddon.)Ingredients
- 3 tbsp. light miso
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 1 tbsp. tahini
- juice from ½ an orange
- 1 tbsp. water
- 1 tsp. maple syrup
- 1 box Annie Chung’s rice noodles
- 1 package of extra firm tofu
- ½ bag of frozen, shelled edamame
- 1 diced red pepper
- 1 stalk bok choy
- ½ diced english cucumber
- 1 julienned carrot
- green onions
- sesame seeds
For the sauce:
Combine all ingredients together in a blender and blend until smooth. Set aside.
For the Noodles:
Begin by cubing the tofu and cooking in a skillet with oil and sesame seeds.
Allow the tofu to brown. This is how you know it is time to add in the chopped and prepared vegetables.
Once the noodles are ready, drain them and pour on top of the sauce.
Add the vegetables into the skillet with the tofu to cook.
Once the carrots are softer, dump the tofu and veggie mixture on top of the noodles and sauce along with the prepared edamame (see package instructions).