recipe by Meredith Baird Figone
Small Bat Cookie Cutter
1 Extra Firm Block of Tofu
Slice Tofu in half lengthwise
Stamp out 8 tofu bats , saved the extra bits to sautée separately
Sautée tofu bats in olive oil, with a splash of tamari. Brown tofu on each side for about five minutes.
2 bags of Forbidden Rice Pad Thai Noodles (regular is also fine, just won't be black!)
1 head of kale, torn into small pieces or
1/4 head shredded cabbage
2 cups shaved or julienned carrots (optional, and didn't make it into vid!)
2 cups bean sprouts
Peanut Chili Sauce//
1/4 cup smooth peanut butter
1/4 cup rice vinegar
2 tbsp Fly By Jing Zhong Sauce, or 1 tbsp sriracha or your fave chili paste
1 tbsp maple syrup
1 tbsp soy sauce
1/4 cup water
Whisk all ingredients together until smooth.
Cucumber Sesame Snake*
Sautée tofu bats until browned on each side.
Cook noodles according to package instructions. I recommend slightly undercooking them so they don't get sticky.
Whisk all ingredients for sauce together. Toss with noodles, vegetables, and serve with tofu bats.
Garnish with cilantro, chopped peanuts, and cucumber snake.*
Line chopsticks on either side of a cucumber, to prevent you cutting all the way through. Thinly slice the entire cucumber. Flip over (this side shouldn't be cut.) Using chopsticks again, slice the cucumber down the entire length-- this time slice on the bias (diagonal). This will be your cucumber snake.
Drizzle with a little sesame ginger dressing, I love the Primal Kitchen version.
Add a little sliced red pepper for the snake tongue if you're feeling festive!
Serves about 4-6
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