DEEP CRUNCHY Almond Butter NOODLES

• 2 tbsp DEEP Crunchy Almond Butter

• 1/2 tsp sweet cinnamon

• A pinch of salt and black pepper

• 1 tbsp garlic granules

• 1 tsp cumin

• 1/2 cup soy sauce

• 1 tsp rice wine vinegar or white wine vinegar

• 1 tbsp sesame oil

• 5 tbsp honey

• 1 tsp sriracha

• 1 tsp lime juice

• 1 tbsp freshly grated ginger 

• 2 stalks of green onion, chopped

• 1 chili, chopped

• 2 garlic cloves, chopped 

• 1 tbsp corn starch

• 220g extra firm tofu

• 300 g prepaped udon noodles

• Optional: fresh cilanto, toasted coconut, sesame seeds

To create the sauce, whisk together soy sauce, vinegar, honey, sriracha, lime juice and DEEP Crunchy Almond Butter. Set aside.

Cut the tofu into cubes. In a bowl, season with a pinch of salt and pepper, cinnamon, garlic granules and cumin. Coat with corn starch. Fry in a pan on medium high heat., turning every2-3 minutes. You’re trying to develop a bit of a crust, so don’t move the tofu around the pan too much. Set aside once they’re browned.

Drop the heat to medium, then add sesame oil to the pan. Saute the ginger, garlic, chili and 1 green onion for 1-2 minutes until softened. Re-add the tofu along with the sauce mixture and cook for another 2 minutes until the sauce begins to thicken. Add the noodles to the pan and coat with the sauce.

Serve immediately, topped with toasted coconut, sesame seeds and cilantro.