Chipotle Lemongrass Tofu Noodle Salad Bowl


Spicy Maple Peanut Sauce

  • 2 tbsp soy sauce
  • 3 tbsp natural peanut butter
  • 2 tbsp sriracha
  • 1 tbsp sesame oil
  • 1.5-2 tbsp Pure Infused Chipotle Lemongrass Maple Syrup
  • 1 tbsp sesame seeds
  • 3 tbsp water

Spicy Chipotle Lemongrass Tofu

  • 1 block extra-firm tofu, sliced into ¼” slices
  • 3 tbsp cup Pure Infused Chipotle Lemongrass Maple Syrup
  • 2 tbsp light soy sauce
  • 1 tbsp sriracha
  • ½ tbsp olive oil

Noodle Bowl

  • 100g dry rice vermicelli noodles (about 2 cups cooked)
  • 1 recipe Spicy Chipotle Lemongrass Tofu
  • 1 recipe Spicy Maple Peanut Sauce
  • 2/3 cucumber, julienned
  • 2 small carrots, thinly sliced using a vegetable peeler
  • ½ red bell pepper, julienned
  • 1 bunch green onion, finely sliced
  • 2 big handfuls baby spinach, finely chopped
  • ¼ cup dry roasted, salted peanuts, finely chopped
  • 2 tbsp sesame seeds


Spicy Maple Peanut Sauce

Combine all ingredients (except sesame seeds) in a blender or food processor. Blend until smooth and creamy. Stir in sesame seeds.

Spicy Chipotle Lemongrass Tofu

Preheat oven to 425F. Combine the Pure Infused Maple Syrup, soy sauce, sriracha and olive oil. Marinate sliced tofu for 30 minutes. Bake on parchment paper for 10 minutes. Flip, baste with remaining marinade, and bake for another 10-15 minutes. Do not overcook. Chill completely (fridge or freezer is fine) before cutting into thin strips.


Boil rice noodles for 6-8 minutes, or until just tender. Rinse under VERY cold water – noodles should be well chilled. Immediately add a liberal amount of peanut sauce to stop the noodles from sticking together.


For best presentation, divide sauced noodles into 4 bowls. Top each bowl with tofu strips and thin-sliced vegetables (cucumber, carrots, red bell pepper, and spinach.) Drizzle with extra peanut sauce and sprinkle with finely chopped roasted peanuts, sesame seeds, and green onion. (Alternatively, mix everything together in one bowl and serve pre-mixed.)