Rice Noodles w/ Tofu & Veggies 🌿🍃 by janetsmunchmeals
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Loaded with flavor and simple to make! The carrots give great texture and sweetness, and the tofu gets a bit browned and crisp. You can adjust the spice level by changing the amount of the chili garlic sauce, which you can find at most grocery stores here in the US. Or you can use chili sauce of your choice 👍 🌿🍃
If you missed my last post, be sure to check it out, it’s a keeper! (The recipe is in the caption). Wishing you a great weekend! ❤🌿🍃
1 16 oz. package extra firm organic tofu
2 tsp sesame oil and 1 tsp dark soy sauce for cooking tofu
2 to 3 servings noodles
2 medium carrots cut very thinly
1/3 cup scallions
2 tbsp finely chopped cilantro or parsley
1/4 tsp garlic powder and ground ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1.5 tbsp maple syrup
2 tsp chili garlic sauce
2 tsp cornstarch
1/4 cup water
1/2 cup vegetable broth
2 tsp sesame oil
Cook your noodles according to package directions and rinse (be sure to not overcook them). Drizzle in a touch of sesame oil and gently toss (optional).
Meanwhile, drain the tofu very well, and crumble it into a large pan. The smaller the crumbles, the firmer / crisper they will get during cooking. Add a bit of oil and cook for 20 min on medium heat, stirring periodically. Towards the end, add around a tsp of dark soy sauce (or sub regular soy sauce).
While tofu and noodles cook, thinly slice the carrots. Add them to the tofu pan when tofu is done. Continue to cook for a couple min while you whisk up the sauce.
Add sauce to the pan, cook until it starts to thicken. While sauce is thickening, chop the scallions and herbs.
Now add noodles to pan, toss, serve and top with scallions and herbs.