Vegan Sriracha Tofu & Noodle Bowl
SERVES 6 | FINISH IN 45 minutes
Ingredients
- 1 Block Extra Firm Tofu, cubed or cut into triangles
- ¼ Cup Soy Sauce
- 1 Tablespoon Sky Valley Sriracha
- ½ Teaspoon Liquid Smoke
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Sky Valley Sriracha
- 2 Teaspoons Fresh Minced Ginger (or Litehouse Freeze Dried Ginger)
- 1 Head Broccoli, cut into florets
- 1 Cup Sliced Mushrooms
- 1 Thinly Sliced Bell Pepper
Directions
- Preheat the oven to 425°F and line a baking sheet with parchment. Mix the soy sauce, sriracha, and liquid smoke in a small bowl. Coat each piece of tofu in the mixture. Then bake for 30-40 minutes, flipping halfway through.
- Cook the rice noodles according to the package instructions until al dente.
- In a small bowl, mix the sauce ingredients and set aside.
- In a large pan, heat two teaspoons of oil over medium heat. Sauté the broccoli for 3-5 minutes, then add in the mushrooms and peppers and cook another 3-5 minutes, until soft.
- Add the noodles and sauce to the pan and toss to combine.
- Serve in bowls with the tofu on top and a garnish of green onions.
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