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1
Preheat the oven to 350F.
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2
Lay the tofu slices on a well-oiled baking sheet and season with salt.
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3
In a small bowl, whisk together the almond butter, soy sauce, maple syrup, and sesame oil.
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4
Rub 1/2 teaspoon of the almond butter mixture into the top of each tofu slice.
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5
Try not to get the sauce on the pan.
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6
Bake for 25 minutes.
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7
Flip the tofu and season lightly with salt.
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8
Rub the second side of each tofu slice with 1/2 teaspoon of the almond butter mixture, reserving the extra.
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9
Bake for 25 minutes more.
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10
Let cool.
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11
Slice the tofu lengthwise into strips.
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12
Heat a saute pan over high heat and add 2 tablespoons of the olive oil.
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13
Add the scallions, cook for 1 minute, and add the tofu and ginger.
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14
Cook the tofu for 1 minute, undisturbed.
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15
Add the garlic and 1/4 cup water and saute over medium-high heat for 2 minutes.
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16
Turn off the heat and stir in the reserved almond butter mixture.
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17
Leave the pan on the stove, covered.
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18
Put the peas in a colander in the sink.
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19
Bring a large pot of salted water to a boil.
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20
Add the noodles and return to a boil, then simmer, uncovered, for 6 minutes, until the noodles are just cooked through.
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21
Pour the noodles on top of the peas in the colander and drain out the water.
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22
Immediately pour the noodles and peas back into the pot.
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23
Add the remaining 3 tablespoons olive oil and toss to prevent the noodles from sticking.
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24
Stir in the tofu, rice vinegar, cilantro, and salt to taste.
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25
Serve immediately with the chili oil alongside.
