Almond Tofu with snow peas

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• Ingredients:
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• 1/3 cup almond butter
• 2 tablespoons Tamari or Bragg's 
• 2 tablespoons maple syrup 
• 1 tablespoon sesame oil
• 1-2 tablespoons neutral oil, I used grape seed oil

1. 1
   Preheat the oven to 350°F. Cut the tofu into 1/4-inch thick strips. Combine the almond butter, soy sauce/bragg's, maple syrup, and sesame oil and whisk until smooth. Oil a baking sheet with half the neutral oil and lay the tofu strips in a single layer, then spoon 1/2 teaspoon of the almond butter mixture on each piece. Spread it out to paint the top and bake the tofu for 25 minutes, then flip the pieces and coat them with the same amount of almond butter mixture. Bake for an additional 25 minutes.

   
   

   *Corey used the tofu as filler in the raw spring rolls we had for dinner.  He included snap peas, harusame, nori, avocado, tomatoes, almond tofu and cilantro.  We dipped this in sweet Thai chili sauce and Japanese mayonnaise. 

   
   

   The original recipe used the tofu in a soba dish in this way:

   
   

   • 3 scallions, thinly sliced
   • 1 tablespoon minced fresh ginger
   • 2 cloves garlic, minced
   • 3 cups snow or snap peas, ends trimmed and halved
   • 8 ounces soba noodles
   • 2 tablespoons rice vinegar
   • 1 cup fresh cilantro, chopped
   • Sriracha or other hot sauce (optional)

   
   

   1. Meanwhile, prepare the other ingredients. When the tofu is done, remove and cut into strips. Heat the remaining neutral oil in a wok or large skillet until shimmering and add the scallions. Cook for a minute, then add the tofu. After a minute, add the garlic and 1/2 cup water and stir well while cooking. Spoon in the remaining almond butter mixture and stir well to combine. Cover.
   2. 3
      In the meantime, cook the soba noodles in salted boiling water, adding the snap or snow peas for the last couple minutes of cooking. Drain and add to the stir-fry pot along with the rice vinegar and cilantro. Toss to combine and serve.