I created this Thai Sesame Lime Noodle Bowl for Drew’s, maker of all-natural salad dressings, salsas and marinades, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible!
This Thai Sesame Lime Bowl is flavorful, fresh and satifying … and is ready in minutes, so is perfect for a weeknight dinner. The tofu is marinated then pan-fried and served atop rice vermicelli noodles, sliced cucumbers, scallions, crushed peanuts and mint leaves. Then the whole bowl is drizzled with Thai Sesame Lime Dressing.
Thai food (especially Pad Thai and fresh spring rolls loaded with mint and Thai basil) is one of our favorite cuisines. But here on the Cape, we haven’t found a Thai restaurant we love (or like, for that matter). And, we rarely go out to dinner now because Lucca’s attention span at the table is about 15-20 minutes max.
We have our usual go-to weekday meals: grilled salmon + veg + rice // tofu + cauliflower + farro // pasta + salad // garbage salad // fish tacos, etc., but it’s nice to switch up the “usuals.” Partnering with Drew’s on a monthly basis challenges me to creatively and deliciously use their salad dressings, marinades and salsas and gives us a chance to try new dinner and lunch ideas that just may make the cut into our regular rotation. We’ll be making this Thai Sesame Lime Bowl again and again.
Don’t skip the fresh mint and scallions in this bowl. Having the fresh herbs really makes this dish – and if you can get Thai basil, add that in too.
Try these bowls drizzled with warm peanut butter over top the bowls as well…ups the deliciousness and filling factor even more so. And pan fry an extra block of tofu if you have it on hand. It’s great for adding to lunchtime weekday salads – like this Avocado Tofu Power Bowl.
Here’s how to make these Thai Sesame Lime Noodle Bowls:
- • 1 14 oz block firm tofu, cubed
- • ½ cup Drew’s All-Natural Thai Sesame Lime Dressing & Quick Marinade, plus additional for drizzling
- • 8.8 oz rice vermicelli noodles
- • 1 tsp extra virgin olive oil
- • 1 English cucumber, trimmed and thinly sliced
- • 3 scallions, trimmed and thinly sliced
- • 1 cup lightly salted peanuts, crushed
- • ¼ cup mint leaves, thinly sliced
- Marinate tofu in Drew’s All-Natural Thai Sesame Lime Dressing & Quick Marinade for 10 minutes.
- Meanwhile, bring a medium pot of water to a boil.
- Once boiling, remove pot from heat and add rice vermicelli noodles.
- Let noodles sit for 5-10 minutes, or until tender.
- Drain and set noodles aside.
- In a medium sauté pan, heat 1 tsp extra virgin olive oil over medium heat.
- Drain tofu from marinade; discard marinade.
- Add tofu to pan and pan fry until nicely browned and crisp.
- Remove tofu from heat.
- Assemble bowls by adding noodles evenly to bowls and topping with tofu, cucumber, scallions, peanuts and mint.
- Serve with additional Drew’s All-Natural Thai Sesame Lime Dressing & Quick Marinade.