Sweet Chili Tofu with Noodles

I make a lot of asian inspired noodle dishes for myself and my clients, and let me tell ya…..this recipe is one of my favorite versions yet. This is the weeknight meal that will save you and your family from arguing about what to eat or ordering the same takeout meal over and over again. But I mean it when I say this recipe is DELICIOUS. And dare I say it’s even better as meal prep? I ate this baddie right out of the fridge as leftovers and it brought me back to my college days and damn, it was so good! This is a recipe that anyone can make. It whips up in 20 minutes and will be done faster than you can order take out.

The sweetness from the coconut aminos, the bite from the ginger, the spiciness from the chili paste, and all evened out with a brown rice soba noodle, makes this meal a champion! I used gluten free brown rice soba noodles, which is a thicker noodle and it gave this dish such a great consistency. I paired it with seared tofu, which packs it full of clean plant protein, vitamins, and minerals to keep your feeling nourished and full throughout your day.

We use tapioca flour here to sear the pressed tofu but you can use corn starch or arrowroot powder depending on what you have on hand or what’s available to you in your local grocery store.

This recipe is:

• gluten free

• high in plant protein

• perfect for your luteal phase

• great as leftovers

• vegan

• allergy friendly

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Makes 3-4 salads

The Goods:

For the tofu:

• 1 tbsp sesame oil

• 1 block tofu, pressed and cubed

• 1 tbsp tapioca flour

For the dressing:

• 3/4 cup Big Tree Farms coconut aminos

• 1 tbsp maple syrup

• 1 tsp granulated garlic

• 1 tsp ground ginger

• 1 tbsp garlic chili paste

• 1 tsp kelp flakes

• 1 tsp flakey sea salt

• 1/4 tsp chinese 5 spice

For the dish:

• 2 green onions, sliced

• 2 carrots, grated

• 1 bell pepper, thinly sliced

• 1 package soba noodles, cooked to package instructions

• 3-4 basil leaves, teared into bite size pieces

• 1 tsp sesame seeds

The Method:

1. Heat a large soup pot with salted water, and cook your soba noodles to package instructions. Once noodle are al dente, (almost fully cooked) drain, then add a dash of sesame oil to prevent them from sticking to each other. Set noodles aside.

2. In a large mixing bowl, add your tofu and tapioca flour together and toss until you have lightly coated the tofu. In a large saute pan, heat sesame oil on medium heat. Once oil is hot, add your coated tofu cubes and let them cook for 1 minute before stirring, repeat this on each side of the cubes of tofu for about 4-6 minutes total. You want mostly all of the sides of the cubed tofu to be golden brown. (Tip: If you flip too quickly on each side of the tofu, it will tear the tofu apart, patience is key here.)

3. As the tofu is cooking, quickly make the sauce. Add all your sauce ingredients into a medium mason jar, and stir with a fork until fully mixed. Set aside.

4. When the tofu cubes are becoming golden brown, add in your green onions, bell pepper, and grated carrot. Cook and saute for 1-2 minutes until the veggies become soft. Add in 1/2 of your sauce to help deglaze the pan, and sauté for 1-2 minutes. After 1-2 minutes the sauce will start to thicken. Once this happens reduce heat to low.

5. Now add your cooked soba noodles and the other 1/2 of the sauce. Stir everything together and cook for 30 seconds to reheat the noodles. Cover, remove from heat, and grab your serving bowls.

6. Into each bowl, add a generous amount of the sweet chili tofu & noodles, then garnish with basil leaves and sesame seeds. Enjoy immediately while it’s still hot!
   

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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