Vegan Ginger Sesame Noodles with Crispy Tofu

Ingredients

• Tamarind nectar

  Canned

  2 ½ tbsp or 39g

• Olivado Cold Pressed Extra Virgin Avocado Oil

  South Beach Diet

  22 ³⁄₁₆ ml or 148g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Maple syrups

  1 tbsp or 20g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Chili Garlic Sauce

  Lee Kum Kee

  200g

• Lime juice

  Raw

  2 tsp or 10g

• Tofu

  Raw, regular, prepared with calcium sulfate

  100g

• Green beans

  Snap beans, raw

  1 ½ cup, pieces or 150g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Olivado Cold Pressed Extra Virgin Avocado Oil

  South Beach Diet

  22 ³⁄₁₆ ml or 148g

• Tamari

  White Corn Tortilla Chips - Garden of Eatin'

  100g

• Crispy brown rice

  Cereal ready-to-eat

  8 oz or 227g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 tbsp chopped or 18g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
2. Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top like a cast iron skillet to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
3. SAUCE: Meanwhile, in a small bowl, whisk together the tamari, avocado (or olive) oil, toasted sesame oil, maple syrup, grated ginger, chili garlic sauce (or sriracha), and optional lime juice. Set aside.
4. TOFU: Crumble the tofu into pieces less than 1/2 inch in size and arrange them on half of the parchment-lined baking sheet. Pour 1/4 cup of the sauce (60 ml // adjust if altering the default number of servings) over the tofu and toss to evenly coat. Set aside. Place the extra sauce into a serving bowl.
5. VEGGIES: Prepare the vegetables. Chop the green beans into thirds. Cut the cabbage into quarters, remove the core, and cut the quarters into 1/4-inch slices until you have about 2 cups sliced cabbage (adjust amount if altering batch size). Place the vegetables on the other half of the baking sheet next to the tofu. Drizzle the vegetables with oil and tamari and toss to coat, making sure to keep the tofu and vegetables separate.
6. Place the tofu and vegetables into the preheated oven and bake for 30-35 minutes, tossing halfway through, until the tofu and vegetables are crispy and lightly browned on the edges.
7. NOODLES: While the vegetables and tofu are baking, bring a large pot of water to a boil. Once the water is boiling, cook your noodles of choice according to the package instructions. Once done, strain the noodles and set them aside.
8. When the tofu and vegetables are done cooking, remove from the oven and place the vegetables and noodles into the serving bowl that has the extra sauce. Toss well to coat.
9. To serve, top the noodles and veggies with the crispy tofu and garnish with optional sliced green onions and sesame seeds. Enjoy!
10. Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. Not freezer friendly.
11. Original recipe by: Minimalist Baker (source: minimalistbaker.com/vegan-ginger-sesame-noodles-with-crispy-tofu/)

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