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Spicy Almond Tofu with
Rice Noodles and Vegetables
Yield: 1 Meal
SPICY ALMOND TOFU:
1 cup extra firm tofu (1/2 inch cubes),
pressed to remove excess water
SPICY ALMOND SAUCE:
2 tablespoons almond butter
1 teaspoon soy sauce
1 teaspoon Sriracha hot sauce
1/4 teaspoon red pepper flakes
1/2 tablespoon brown sugar
1/2 fresh lime, juiced
1 tablespoon hot water
1 teaspoon grated ginger
Salt to taste
1 tablespoon chopped scallions
RICE NOODLES:
1 cup cooked rice noodles*
*1 pot boiling water to steam vegetables and prepare rice noodles
STEAMED BROCCOLI AND CARROTS:
1-1/4 cup broccoli florets and carrot slices
1/2 teaspoon extra virgin olive oil
Salt and pepper to taste
TANGERINE SEGMENTS
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