Gluten-Free Spicy Sesame-Peanut Noodles

• 1 pound gluten-free brown rice noodles
• 4 tablespoons sesame oil, divided
• 1 (16 ounce) package extra-firm tofu
• 2 teaspoons grapeseed oil, divided, or as needed
• 1/2 cup natural peanut butter
• 5 tablespoons wheat-free tamari
• 3 tablespoons rice wine vinegar
• 2 tablespoons agave nectar, or more to taste
• 3 cloves garlic
• 1 tablespoon hot water
• 1 tablespoon minced ginger
• 1/2 teaspoon red pepper flakes
• 1/2 cup thinly sliced red cabbage
• 1/2 cup thinly sliced green cabbage
• 1 cucumber, cut into matchsticks
• 1 large carrot, cut into matchsticks
• 2 scallions, sliced

1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until tender yet firm to the bite, 3 to 5 minutes. Drain. Run cold water over noodles until cool enough to handle. Drain again and transfer to a large bowl. Add 2 tablespoons sesame oil and toss to coat.
2. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice tofu into approximately ten 1/2-inch slices.
3. Heat 1 teaspoon grapeseed oil in a skillet over medium-high heat. Saute tofu slices until crisp on each side, flipping halfway through, 5 to 7 minutes total. Transfer to a cutting board and chop into cubes.
4. Combine remaining 2 tablespoons sesame oil, peanut butter, tamari, vinegar, agave, garlic, hot water, ginger, and red pepper flakes in the bowl of a food processor. Blend sauce until smooth.
5. Heat remaining 1 teaspoon grapeseed oil in a skillet over medium heat. Add red cabbage and green cabbage. Stir-fry for 2 minutes and remove from heat.
6. Add cooked tofu and stir-fried cabbage to the bowl with the noodles. Pour in 1/2 cup sauce and toss to coat. Add more sauce as desired; thin sauce with additional hot water 1 tablespoon at a time, if necessary.
7. Top with cucumber, carrot, and scallions. Drizzle additional sauce over entire dish as desired.

brown rice noodles, sesame oil, grapeseed oil, natural peanut butter, tamari, rice wine vinegar, nectar, garlic, water, ginger, red pepper, red cabbage, green cabbage, cucumber, carrot, scallions

Taken from www.allrecipes.com/recipe/266006/gluten-free-spicy-sesame-peanut-noodles/ (may not work)