Saucy Tofu Noodles with Spinach

Slice the tofu in half lengthwise. Press between paper towels and then weigh down with a heavy pan. Leave tofu to sit for 10 to 15 minutes to drain as much water as possible. Cube the tofu.

In a large bowl, combine the ginger, garlic, red pepper flakes, and green onions.

Cook the rice noodles according to package directions. Once the rice noodles are simmering, scoop out 3/4 cup of the cooking water and pour it over the ginger, garlic, and other aromatics (the hot water will draw out their flavor and form the base of the sauce).

In the last minute of cooking, stir the spinach into the rice noodles so that it wilts. Drain the rice noodles and spinach well.

To the bowl with the aromatics, whisk in the almond butter, tamari, and Hoisin sauce until smooth.

Add the noodles and spinach to the sauce and gently stir everything together to combine. Cover the bowl to keep it warm while making the tofu.

Heat the oil in a large skillet over medium heat. When it begins to shimmer, add the tofu and let it sear on one side until golden brown. Keep turning until golden on all sides. Season it lightly with salt as it cooks.

Add the tofu to the bowl with the noodles. If the sauce has thickened as it sat, add some hot tap water to loosen it up.

Stir in the cashews. Serve the noodles warm, with hot sauce if you’d like.