Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

I’m trying something a little different today: a consolidated blog post. While I love writing, sometimes getting a blog post drafted (and published) is a chore. And, I have heard so many people—from friends to general internet chatter—say they wish it was easier to get to the damn recipe! So, here you are. This is an ingredient-heavy recipe, but once you’ve made it once you’ll see it’s quite easy to throw together. Cold rice noodles make a great lunch for enjoying in the sun, on the patio. Fresh herbs, tahini, and spicy Sriracha are bold and bright. Hope you enjoy!

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

Published May 7, 2019 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

For the Sriracha tofu:

1 pound extra firm or super firm tofu, drained

2 tablespoons Sriracha

1 tablespoon olive oil

1 teaspoon soy sauce

For the tahini dressing:

½ cup tahini

2 tablespoons maple syrup

2 tablespoons soy sauce

2 tablespoons rice vinegar

¼ cup water

1 tablespoon finely grated fresh ginger

1 teaspoon minced garlic

For the bowls:

1 eight ounce package Mai Fun rice noodles

About 2 cups spring greens

1 red bell pepper, diced small

1 cucumber, diced small

1 large carrot, julienned

1 daikon radish, julienned

3 sprigs Thai basil

3 tablespoons fresh mint leaves, minced

3 tablespoons roasted peanuts, roughly chopped

Optional garnish: toasted sesame seeds and lime wedges

Directions:

1. Preheat oven to 475°F and fit a baking sheet with parchment paper.
2. Place Sriracha, olive oil, and soy sauce in a medium mixing bowl and whisk to combine. Cut tofu into 1-inch cubes and place in bowl. Use a spatula to gently turn tofu in sauce until coated. Using tongs or a fork, move tofu to prepared baking pan, leaving at least 1/2 inch of space between pieces. Bake for 10-12 minutes. Using tongs, flip tofu to the other side. Bake for an additional 12-15 minutes, then place pan aside to cool and turn off oven.
3. Meanwhile, prepare tahini dressing: place tahini, maple syrup, rice vinegar, water, ginger, and garlic in a small bowl and whisk until fully incorporated (note: at first, tahini might not want to mix in, but eventually it will become a smooth sauce!).
4. Cook rice noodles according to package. Place cooked rice noodles in a fine mesh sieve and rinse with cold water.
5. Assemble bowls: divide spring greens among serving dishes. Top with rice noodles. Add red pepper, cucumber, carrot, and radish. Top with tofu, then garnish with basil, mint, peanuts, sesame seeds, and lime wedges. Drizzle with tahini sauce. Serve.

Asian Chopped Salad with Sriracha Roasted Cashews

This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!

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Have you tried these cashews yet?

If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!

We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.

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What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).

Asian Chopped Salad with Sriracha Roasted Cashews

Published April 16, 2019 by Caitlin Sherwood

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Serves: 6   |    Active Time: 20 minutes

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Ingredients:

For the salad:

2 cups thinly sliced purple cabbage

1 red pepper, sliced in thin strips strips

1 carrot, julienned

1/2 cup daikon radish, julienned

1 heaping cup bok choy, roughly chopped

1/2 cup Maple-Orange Sriracha Roasted Cashews

Optional: 2 tablespoons minced cilantro

For the vinaigrette:

Juice from 1 medium orange

2 tablespoon rice vinegar

2 tablespoon toasted sesame oil

1/4 cup extra virgin olive oil

1 tablespoon maple syrup

1 tablespoon soy sauce

Directions:

1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
2. Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
3. Serve, adding more vinaigrette to taste.

Maple-Orange Sriracha Roasted Cashews

“Snack break,” in this house, is the moment we are mid TV show and pause for everyone to go refill their plates (if we’re eating dinner), get something to drink, or get a—yes, you guessed it - snack.

One of our snack break regulars is roasted nuts. We almost always have nuts in the pantry: Usually one those big tubs of roasted mixed nuts from Costco or Thai Chili Cashews from Trader Joe’s — we LOVE LOVE LOVE those. I once told a cashier there that I mostly go to Trader Joe’s just for those cashews. It’s a passion. 🤣

What’s EVEN BETTER is home-roasted cashews. If you haven’t made my roasted maple chai-spiced cashews, put it on your list, now,  right after “Maple-Orange Sriracha Roasted Cashews.” Go on, write it down.

They are crunchy. They are a little bit spicy (but not too spicy, just Sriracha-spicy). They are sweet, and with a little bit of orange zest, they are fresh. And complex. And just the best.

I originally discovered them when I made this Asian Slaw in 2014 (oh how the blog …and my photography skills… have changed since then). The rest is history. Now, when I find myself at home with a bottle of sriracha, an orange, maple syrup and some cashews, this is what I do. I know that sounds like a rare aligning of the stars, but actually, it happens all the time. (In fact, I could make a fresh batch right now!)

It’s about time I shared this snack with you, too!

Maple-Orange Sriracha Roasted Cashews

Published January 31, 2019 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

Zest of 1 orange

2 tablespoons Sriracha

2 tablespoons maple syrup

2 tablespoons avocado oil

1/4 teaspoon salt

2 cups whole raw cashews

Directions:

1. Preheat oven to 350°F. Prep a sheet pan with parchment paper.
2. Whisk together the maple syrup, sriracha, orange zest, avocado oil, and salt in the bottom of a medium sized bowl. Place the cashews in the bowl, and toss until completely covered. Spread the coated cashews out on a baking sheet in a single layer. 
3. Bake for 15-20 minutes, turning them with a spatula halfway through (10 minute mark). Allow cashews to cool.
4. Great as a snack! Can also be served on this Asian Slaw.