We made this tasty recipe with help from Sears Canada – we’re trying out their new KenmorePro heavy duty professional blender.
Canadians, be sure to scroll down to the bottom of the post to enter to win one of these guys!
I’m not usually the type to stray from good ol’ peanut sauce. It’s perfect just the way it is and I love it to death.
Recently, the unthinkable happened, I was struck with the strongest of peanut sauce cravings and all I had in my overflowing cupboards was almond butter. Sometimes you’ve just got to work with what you’ve got. And sometimes that works, like, really really well. Trust me, almond butter sauce works.
Armed with salty-sweet spicy almond butter sauce I wanted to make almond butter noodles – which quickly morphed into almond butter noodle stir-fry. Marinated tofu, lightly stir-fried vegetables, rice noodles, sweet and spicy almond butter sauce, and lots of toppings. ‘Cause we ♥ toppings around here.
This recipe comes together very nicely. To start the almond butter sauce we begin by marinating the tofu. (For quickest preparation and maximum flavour, be sure to press your tofu before marinating it.) Afterwards you’ll use the leftover marinade as the base for your almond butter blender sauce!
Combine the leftover marinade with a few toasted sesame seeds, a hefty scoop of almond butter and just enough water to thin. Blend on high until it’s smooth and steaming hot. That’ll be less than 5 minutes with the KenmorePro blender we’re going to tell you about!
Once the sauce is smooth and hot, toss in a few extra sesame seeds and salted peanuts before giving them a quick pulse on low speed for texture.
Now let me tell you about this blender! The KenmorePro Blender couldn’t be easier to use. The interface is minimal with just 2 switches (power: on/off and pulse: on/off) and a speed dial. The jug is super easy to clean, (and that’s coming from someone who hates cleaning blender jugs) the angled shape of the base makes getting a cloth underneath the blades as easy as possible.
The 6 blades make quick work of smoothies (and while it has a tamper, one of my favourite features in a blender, the shape of the jug seems to be just right and I don’t find I need to use it much.) It purées and heats soups, sauces and dips in a quick 5-7 minutes.
PS: We’re giving away a KenmorePro Blender to one lucky Canadian reader. Be sure to scroll to the end of the post for all the details. Giveaway wraps up on December 12th at 11:59PM EST.
Once you’ve boiled and rinsed your rice noodles, fried your marinated tofu, stir-fried your veggies, and prepared your almond butter sauce, you’re ready to assemble. Combine the noodles, veggies, and almond butter sauce. Top with sliced marinated tofu, green onion, thai basil, chopped salted peanuts, and an extra drizzle of sauce. Serve with a wedge of lime if you want to liven things up a bit more.
This recipe can be served cold too! Blend the sauce until smooth (not hot!), skip the stir-frying, chill your tofu after marinating and frying it, and assemble it as usual. Bam! Almond butter noodle salad!
- One lucky Canadian reader will win a new KenmorePro Blender from Sears Canada.
- Must be 18 years or older.
- Giveaway ends Monday December 12th at 11:59PM EST.
- Winner will be announced below and contacted directly via email. Winner has 48 hours to claim their KenmorePro Blender.
- Prize will be mailed by Sears Canada the week of December 19th.
- Good luck!
This post is sponsored by Sears Canada.
Check out the KenmorePro heavy duty professional blender, available exclusively at Sears!
- ¼ cup soy sauce
- 2 tbsp chili garlic sauce
- 3 tbsp maple syrup
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- juice of half lime
- black pepper, to taste
- 1 block extra-firm tofu, sliced and pressed to remove excess moisture
- olive or sesame oil, for stir-frying
- ⅓ cup almond butter
- ½ cup water
- 2 tbsp salted peanuts
- 2 tbsp toasted sesame seeds, divided
- ½ yellow bell pepper, julienned
- ½ red bell pepper, julienned
- 1 large carrot, julienned
- 6 green onions, sliced
- 1 cup spinach, julienned
- 4 cups cooked rice vermicelli noodles
- green onion, green parts only, sliced
- salted peanuts, chopped
- sesame seeds, toasted
- lime wedges
- thai basil chiffonade (optional)
- In a shallow dish, marinate pressed tofu slices in soy sauce, chili garlic sauce, maple syrup, sesame oil, minced garlic, lime juice, and black pepper, for 1-12 hours. (Tofu will be more flavourful the longer it's marinated.)
- In a large skillet heat sesame or olive oil over medium-high heat. Add marinated tofu, reserving all of the leftover marinade. Fry tofu on both sides until crisp and browned. Afterwards, cool and slice into thin strips.
- In blender, combine leftover tofu marinade with almond butter, water, and 1tbsp toasted sesame seeds. Blend on high until hot (about 5 minutes,) Add 1 tbsp toasted sesame seeds and 2 tbsp salted peanuts. Pulse on low for texture.
- Boil rice noodles according to package instructions. In a strainer, rinse well under hot water.
- In the same skillet, heat olive oil or sesame oil over high heat. Add the sliced bell pepper and julienned carrot. Cook for 2 minutes, Add the green onion and spinach and cook for 1 minute. Turn heat off.
- Add the boiled rice noodles to the stir-fried vegetables. Add almond butter sauce (enough to generously coat noodles) and combine.
- Serve and top with sliced marinated tofu, sliced green onion, chopped salted peanuts, toasted sesame seeds, lime juice, thai basil (optional), and extra almond butter sauce.