Gingery Lime Soba Noodles With Sesame Tofu & Roasted Veggies

Simple asian inspired dishes are my favorite weeknight meal. As much as I love takeout, there’s nothin better than cooking takeout style meals at home! This way, you know exactly what’s in it and you can get it to taste exactly how you like it! The best part? This dish takes exactly the amount of time as it would to call up a place and get delivery.

The base of this dish is the Gingery Lime Coconut Aminos which is the best base to build a sauce from. Even if you’re just starting out with your cooking journey and learning how to build flavor, this sauce will make you feel like a pro in no time!

Quick tip: I used whatever veggies I had in my fridge… you can too! Asparagus, zucchini, broccoli, sweet potato would all be a good fit for this so work with what you’ve got!

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The Goods:

For The Veggies:

• 1/2 head cauliflower, cut into florets

• 5 small golden potatoes

• 6-8 Brussel sprouts

• 1 tsp ground ginger

• 1 tsp garlic powder

• 1 tbsp sesame oil

• 2 tbsp coconut aminos

• 2 tbsp maple syrup

• salt + pepper

Sesame Tofu and Noodles:

• 1 block firm tofu, drained and cubed

• 2 tbsp arrow root (or corn) powder

• Avocado oil

• 1/2 cup Big Tree Farms Gingery Lime Coconut Aminos

• 2 tbsp sesame oil

• 2 tbsp agave

• 1 tbsp liquid aminos

• 1 tbsp sriracha or chili paste

• 1 package vegan soba noodles, cooked to package instructions

• sesame seeds, greens, and orange slices for toppings

The Method:

1. Preheat oven to 400.

2. On a sheet pan, add the veggies and toss with sesame oil, spices, coconut aminos and maple syrup.

3. Bake for about 20-25 minutes until fork tender and slightly crispy.

4. While the veggies are cooking, prepare the tofu.

5. In a bowl, toss the arrowroot powder with the tofu cubes and coat well.

6. In a cast-iron pan, or any skillet, add a dash of avocado oil to keep it from sticking and heat over medium high heat.

7. Once the skillet is hot, add the tofu cubes. Sear on all sides, takes about 2 minutes per side.

8. While the tofu is cooking, cook the noodles and prepare the sauce.

9. Grab a mason jar (a bowl works too) and add the Gingery Lime Coconut Aminos, sesame oil, agave, liquid aminos and sriracha together. Mix well, and set aside.

10. Once the tofu is crispy on all sides, pour half of the dressing you just made in the mason jar. Coat well and turn off the heat.

11. Add your drained and cooked noodles in a bowl and toss with the rest of the dressing.

12. Serve the noodles in a bowl with the veggies, tofu and desired toppings on top!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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