Peanut Noodle Bowl by @plantbasedrd ?
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3 tbsp natural peanut butter
2 tbsp soy sauce (opt for gluten free soy sauce or coconut aminos to make gluten free; use low sodium if preferred)
1 tbsp maple syrup
1 tsp garlic chili sauce or sriracha
1 tsp mustard
1/4 tsp garlic powder
1/4 tsp ginger powder
Juice of half a lime
2-3 tbsp water
Add all ingredients to a bowl and whisk together until smooth. Adjust consistency of sauce to your liking, by adding additional small amounts of water until satisfied.
Baked Garlic Chili Tofu
1 block extra firm tofu drained and pressed for at least an hour or super firm tofu
2 tbsp soy sauce
2 tsp chili garlic sauce
Set oven to 400F. After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container. Add remaining ingredients, and if using a bowl just gently toss together. If using a tupperware container, seal container and gently shake contents to evenly coat tofu. Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching. Place in oven for at least 25 minutes or until edges have browned. Remove from oven and serve as desired. (Alternative, feel free to pan fry until tofu is browned on all sides)
1 recipe of baked garlic chili tofu
2-4 servings of cooked noodles (I used 2 packages of Yakisoba noodles, but ramen and rice noodles works too)
1 recipe of Peanut sauce
1 head broccoli
1/4 onion, diced
2 tbsp water
2 tsp soy sauce
1 tsp garlic chili sauce
To a pan on medium heat add onion and sauté until softened, about 1 minute. Add in broccoli and 2 tbsp of water. Lower heat to low medium and cover with a lid for about 3-4 minutes. Remove lid and add soy sauce and garlic chili sauce. Stir to combine then add in cooked noodles and tofu. Add half the sauce from recipe and stir to combine. Serve as desired. Use reserved peanut sauce to add more to your dish if desired or store in the fridge.
[Recipe & Photography by Catherine from @plantbasedrd]
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