This cool and refreshing Vegan Noodle Bowl is totally vegan and gluten-free, and has a zippy peanut sauce to complement. You can mix and match the vegetables as you see fit, which makes this healthy recipe family-friendly and versatile as well!
Cook the rice noodles according to package directions. Once cooked, drain, rinse well with cold water, and toss with a bit of sesame oil to loosen up. Set aside.
Heat 2 tsp olive oil and 1 tsp toasted sesame oil in a large heavy-bottomed skillet.
Add the cubed tofu to the pan, and cook over medium-high heat until the tofu is nicely browned on all sides. This should take around 10 minutes.
While the tofu is cooking, prepare the sauce.
Whisk the peanut butter, rice vinegar, soy sauce, brown sugar, chili flakes, and toasted sesame oil in a bowl. Set aside.
When the tofu is done browning, allow it to cool slightly, and then add the tofu to the sauce to marinate while you prepare the vegetables.
Slice the red pepper into thin strips.
Peel the kohlrabi, and slice into pencil-thick slices, and then stack those up and slice into matchsticks.
Slice the cumber into matchsticks of a similar size to the kohlrabi.
Slice the baby corn in half or quarters lengthwise.
Peel and dice the mango.
To serve the cold rice noodle salad, divide the noodles amongst six bowls. Top with marinated tofu and sauce, sliced vegetables, mango, cilantro, and cashews.
Alternately, serve buffet style so people can assemble their own salads.
Nutrition values are an estimate only.