Tofu:

• 1 block extra firm tofu
• 2 tbs corn starch
• 1 tbs sesame oil
• 1 shallot, minced
• 1 stalk lemongrass, minced (remove hard outer casing before mincing)

Sauce:

• 1/2 cup Garlic Almonds
• 2 tbs sesame oil
• 2 tbs tamari
• 1 1/2 tbs rice vinegar
• 1/2 inch knob of ginger, peeled and grated
• 1/4 cup almond butter

Noodles:

• 200 grams vermicelli noodles
• 2 cups lettuce, chopped
• 2 small cucumbers, halved and sliced
• 2 medium carrots, thinly sliced
• 2 jalapeño peppers, thinly sliced
• 1/2 cup cilantro, chopped

Instructions:

1. Preheat the ove to 450°F. Crumble a package of tofu into a medium bowl. Toss with cornstarch and then stir in sesame oil, shallots and lemongrass until coated. Pour onto a parchment lined baking sheet and then bake until desired texture / doneness. Set aside to cool.
2. Combine all of the sauce ingredients into a food processor and pulse to combine. Adjust the consistency to make the sauce more pourable by adding 2 tablespoons of hot water to thin (or more if needed).
3. Prepare the noodles by adding to a medium-large bowl and soaking in hot water according to package directions. Once done, strain and add back to the medium-large bowl.
4. Add vegetables and tofu to the bowl of noodles. Pour sauce over and mix everything to combine. 
5. Top with extra cilantro and chopped Garlic Almonds.

Recipe by Food by Maria featuring Santé Garlic Almonds.