INGREDIENTS
1 package of soba or brown rice + sweet potato noodles
for the sesame dressing
3 tbsp tamari
2 tbsp sesame oil
2 tbsp olive oil
2 tbsp apple cider vinegar
1/2 tsp coconut sugar or honey
pinch red pepper flakes
squeeze of lime
1 tbsp hot sauce or homemade CFDC hot sauce
for the CFDC hot sauce
1 tbsp coconut oil
1 pound of jalapeño peppers
5 garlic cloves, minced
1/2 cup apple cider vinegar
1 tbsp sea salt or pink Himalayan salt
2 tbsp maple syrup
1/4 to 1/2 cup of cilantro
for the pan-fried tofu
2 tbsp tamari
1/2 tbsp apple cider vinegar
1 tsp honey
1 tsp peeled + grated ginger
1 garlic clove, minced
1 tbsp coconut oil
1 tbsp sesame oil
1 16 oz package of extra-firm tofu, drained and cut into 1 inch cubes
3 zucchini, peeled, shredded, or spiralized
4 scallions, thinly sliced
2 small red bell peppers, seeded and cut into matchsticks
4 large handfuls of spinach, roughly chopped
1/2 cup of tamari almonds
DIRECTIONS
To make CFDC hot sauce: In a large heavy-bottomed skillet or pot, heat the coconut oil over medium-high heat. Add the jalapeños and garlic to the pan. Sauté for 5 minutes. Transfer the mixture to a blender. Puree the jalapeño mixture with the apple cider vinegar, 1/2 cup of water, and the salt. Transfer back to the skillet, bring to a boil, and simmer for 10 minutes. Let cool slightly, then transfer back to the blender with the maple syrup and cilantro. Blend until completely smooth. Taste and adjust seasoning as desired. Store in a jar in the fridge for up to 2-3 weeks.
In a small bowl, whisk together all the ingredients for the sesame dressing and set side. Bring a pot of water to boil and cook the noodles according to package directions. For the tofu, combine the tamari, apple cider vinegar, honey, ginger, and garlic, and set aside. Heat the coconut and sesame oils on medium heat in a medium skillet. Once the oil is shimmering, add the tofu. Do not stir. Let the tofu cubes cook for 2 to 3 minutes, and then flip them to the other side. Cook for an additional 2 minutes until both sides are browned. Add the tamari mixture, turn the heat to low, and the tofu until it is well coated in the sauce. Set aside. Combine the noodles with the zucchini, bell peppers, and scallions. Add the sesame dressing and toss to combine. Serve on a large platter or in individual bowls topped with the tofu, spinach, tamari almonds, and additional scallions.
