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Coconut Noodles with Firecracker Tofu⠀

by @leeksnbeets⠀

What’s in your bowl today? ?⠀

❇️ FOR THE NOODLES ⤵️⠀
?6oz ramen noodles, cooked according to package instructions⠀
?2 cups green cabbage, shredded⠀
?1 cup carrots, ribboned⠀
?½ cup full fat coconut milk⠀
?1 tbsp soy sauce⠀
?½ tbsp avocado oil⠀
?Limes, scallions, bird’s eye chili and sesame seeds to top⠀

❇️ METHOD ⤵️⠀
?Heat up the oil and once hot add the cabbage and carrots. Saute until softened and getting crispy and golden at the edges, ~5 mins.⠀
?Add the noodles, coconut milk and soy sauce. Mix and cook 2 mins. Remove from heat and top with lime juice, scallions, bird’s eye chili and sesame seeds with a couple of lime wedges on the side. Serve immediately and enjoy!⠀
*⠀
❇️ FOR THE TOFU ⤵️⠀
?½ 16oz block super firm tofu, cut into 6 slabs (the brand I used is high protein and comes already pressed, if using a different type press 30 mins first)⠀
?3 tbsp neutral oil⠀
?½ cup corn starch⠀
?1 tsp garlic powder⠀
?1 tsp onion powder⠀
?1 tsp sea salt⠀
❇️ METHOD ⤵️⠀
?In a bowl combine together the corn starch and all the seasoning. Toss the tofu cubes in the mix until well coated.⠀

?
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