Sticky Asian tofu with brown rice noodles and sautéed garlicky bell peppers. Hap…
?Sticky Asian tofu with brown rice noodles and sautéed garlicky bell peppers. ?Happy Birthday to me! Gosh…another year older?. ‘It takes a long time to become young,’ said Pablo Picasso. Something to work on!?Happy Saturday friends?.
?Recipe: Press 1 block 12oz extra firm tofu between paper towel to remove excess liquid. Cut into 3/4 inch cubes. Whisk marinade: 2 tbsp low-sodium tamari (or soy sauce), 1 tsp garlic chili sauce, 1 tsp rice wine vinegar, 1 tsp maple syrup, 1 tsp toasted sesame oil. Pour into shallow bowl with tofu and let sit a few minutes. Use slotted spoon and transfer tofu to large freezer bag. Add a total of 3 tbsp arrow root, one at a time, shaking bag in between to distribute and coat tofu with the powder. Remove tofu with slotted spoon discarding bag with excess marinade. Heat 2 tbsp neutral oil and cook tofu until golden brown on each side. ?Prepare sticky sauce: Whisk 1 tbsp finely grated ginger, 2 minced garlic cloves, 2 tsp toasted sesame oil, 1 tbsp rice wine vinegar, 3 tbsp low-sodium tamari (or soy sauce), 1 tbsp water, 2 tbsp maple syrup, 1 tsp sriracha, 1-1/2 tsp arrowroot. Heat gently in saucepan while whisking until just thickened. Transfer tofu to pan and coat in sauce. Sprinkle with sesame seeds.
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