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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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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