Serves 4 | Prep 20 minutes | Cook 15 minutes
Silky noodles coated in a savory sesame satay sauce, topped with crispy tofu and refreshing chili-lime cucumbers.
Ingredients
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12 oz rice noodles
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14 oz extra-firm tofu, drained and pressed
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1 tbsp cornstarch
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2 tbsp olive oil
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¾ cup MOB Sesame Satay Sauce
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¼ cup warm water, as needed
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1 cup shredded carrots
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3 green onions, sliced
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¼ cup fresh cilantro
For the cucumbers:
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1 English cucumber, thinly sliced
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1 tbsp lime juice
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1 tsp rice vinegar
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½ tsp chili flakes (optional)
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Pinch of salt
Instructions
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Cook rice noodles according to package instructions. Drain and rinse briefly.
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Cut tofu into cubes, pat dry and toss with cornstarch.
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Heat olive oil in a skillet over medium-high heat. Cook tofu for 8–10 minutes, turning until golden and crisp.
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Toss sliced cucumbers with lime juice, rice vinegar, chili flakes and salt. Set aside.
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In a large skillet, warm MOB Sesame Satay Sauce with enough water to create a silky noodle coating.
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Add noodles and shredded carrots. Toss until evenly coated and heated through.
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Divide among bowls and top with crispy tofu, cucumbers, green onions and cilantro.
Chef's Tip: These noodles are delicious served warm or chilled for meal prep.
