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Glossy slurpy noodles with crispy sweet and sour tofu by . Recipe: Ingredients…

Glossy slurpy noodles with crispy sweet and sour tofu by the_clumsy_vegan 🍜😍
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Recipe:
Ingredients:
Tofu: 1 block pressed for 1 hr
Arrowroot: 1T
Olive oil
For marinating tofu:
Liquid aminos or soya sauce: 4T
Xylitol or brown sugar: 2 T
Apple cider vinegar: 1T
Sriracha: 1/2T
Ginger powder: 2t
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Liquid aminos or soya sauce: 4T
Xylitol or brown sugar: 2 T
Apple cider vinegar: 1T
Dried basil: 1/2 t
Sriracha: 1T
Arrowroot: 1T
Water: 2T
Ginger: 1 T grated
Carrots: 2 cut in thin strips
Broccoli: 1 cup
Celery: 2 cut in thin strips
Vermicelli noodles: 2 portions cooked as per packet instructions
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Method:
1) Place whole block of pressed tofu in a lidded container with the marinating ingredients. Refrigerate for at least 1 hr turning the container every 10 minutes for an even marinade
2) Take tofu out of the container and place on a chopping board. Cut tofu in bite sized pieces and return to the container. Sprinkle 1 T arrowroot powder over tofu and put the lid on. Shake to coat evenly then tip the tofu onto a lined baking sheet and drizzle with olive oil.
3) Roast in a preheated oven at 190C for 30-35 min turning half way
4) While tofu is cooking make your noodles. In a bowl mix together liquid aminos, xylitol, apple cider vinegar, dried basil and sriracha. In another bowl mix together arrowroot and water
5) Heat olive oil in a wok and add ginger, carrots, celery and broccoli. Stir fry for 5 minutes and add contents from both bowls mixing constantly to avoid lumps. Add noodle and stir fry for a few minutes. Garnish with fresh basil leaves.

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