Crispy tofu, delicious saucy noodles, and coconut amino garlicky broccolini/broc…
🌱Crispy tofu, delicious saucy noodles, and coconut amino garlicky broccolini/broccoli.🌱💚 My kids ate lots of candy over the weekend and watched The Shining for Halloween. I’m not sure if that’s terrible parenting?!😳
🌱✅Recipe ✅Press 1-14oz block extra-firm tofu. Cut the tofu into thin triangles.✅Mix 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1/4 teaspoon salt. ✅Transfer the tofu to a reusable container. ✅OPTIONAL: Add 2 teaspoons sesame oil and gently toss the tofu until coated in the oil before adding the cornstarch.✅Add the cornstarch mixture and toss the tofu until evenly coated. ✅Transfer tofu to a large non-stick sheet. Bake at 400F until just crispy, about 15 minutes, flipping halfway. ✅Or spray with cooking oil and air fry. ✅Or pan fry. 🌱✅Recipe 🍜Noodles: ✅In a small bowl, mix 1 tbsp dark soy sauce, 1 tbsp tamari, 1-1/2 teaspoons maple syrup, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili garlic sauce, and 1/2 teaspoon sriracha. Set aside. ✅Cook 5 ounces noodles as per packet directions. While the noodles are cooking, gently separate them using a fork. Strain.✅Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Sauté 4 cloves garlic, 2 green onions, 1/2 cup small broccoli florets for 1 minute. Add a splash of water and cover. Let steam for 30 seconds or until florets are just tender. Add a splash of coconut aminos snd let sizzle. ✅Add the noodles and sauce and cook for about 3 minutes more, or until the sauce has thickened and the noodles are fully coated and warmed through. Stir constantly using tongs to toss the noodles.
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