Ingredients

• ½ cup Almond Protein Powder toasted
• ¾ cup Water
• ¼ cup Soy Sauce
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Lemon or Lime Juice
• 1 Tbsp Toasted Sesame Oil
• Sriracha, to taste

• 1 Tbsp Oil
• 12 oz Extra Firm Tofu, blotted dry and cubed
• 1 cup sliced Carrot
• 2 tsp minced Garlic (about 2 cloves)
• ½ inch fresh Ginger, peeled and minced
• 8–12 oz Udon or Spaghetti Noodles, cooked, rinsed and drained
• ¼ cup sliced Scallions
• 1 Tbsp White Hulled Sesame Seeds

Instructions

1. To toast almond protein powder, place in a large skillet over medium-low heat. Toast, stirring constantly, until browned, 4–5 minutes. Let cool.
2. For the almond sauce, whisk together toasted almond protein powder, water, soy sauce, vinegar, lemon or lime juice and sesame oil until smooth. Add sriracha to taste.
3. Heat oil in a large skillet over medium-high heat. Add cubed tofu, taking care not to crowd the pan. Cook, in batches if necessary, until all sides are golden brown. Add carrots, garlic and ginger and cook until fragrant and carrot is crisp-tender, about 5–7 minutes. Remove from heat and stir in almond sauce.
4. To serve, divide noodles between bowls. Top with tofu and sauce mixture then garnish with sliced scallions and sesame seeds.