Sticky Garlic Noodles with Tofu Recipe (Vegan, Gluten Free)

• Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
• Light Sesame Oil: The sesame oil gives the perfect sweet flavor to the sauce of this dish. Light sesame oil is traditional in a lot of Asian dishes, and will give your noodles the perfect flavor.
• Lime Juice: If you don’t have fresh limes, this bottled lime juice is actually a fantastic substitute. I always keep some in the pantry – it’s great for sauces, dips, or even for cocktails!
• Corn Starch: the secret to thicken the sauce at the end, it really makes a difference. I like Anthony’s brand organic corn starch best.  I use it weekly to make crispy potatoes and tofu!
• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Rice Noodles – I like to use stir fry noodles as they are super versatile. These rice noodles have a great texture and work in any Asian-inspired dish.
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
• Sweet Chili Sauce: gives this dish a bright flavor and sweetness, I love adding this Thai Chili Sauce over noodles or rice, it has a great flavor and is vegan and gluten free.
• Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
• Green Onions
• Sesame Seeds – I love adding a handful of these sesame seeds to finish off this noodle recipe! These seeds add a nice crunch and light flavor to the dish.

1. Preheat oven to 425 degrees Fahrenheit.  Line a sheet pan with parchment paper.
2. Cut tofu into 1/2 inch cubes, and place them in a bowl with 1 teaspoon sesame oil and lime juice.  Mix and marinate for 10 minutes.  Add the corn starch and toss to coat the tofu.
3. Add 1 tablespoon of the sunflower oil on top of the parchment paper lined sheet pan, and add tofu in a single layer on the sheet pan, and bake for 40 minutes, flipping halfway during cooking time.
4. While the tofu is baking, boil a large pot of water and cook rice noodles according to package instructions. Drain and set noodles aside in a colander to rest. In the same pot you cooked the noodles in, add the remaining tablespoon of sunflower oil and lightly sauté the garlic for 3 or 4 minutes over low heat.  Add the chili sauce and tamari, and bell pepper and continue cooking for 4 minutes.  Add the noodles back to the pot with the vegetables and stir together to combine.
5. Dish up noodles in a bowl, and top with a heaping scoop of crispy baked tofu. Top with sesame seeds an green onions for garnish.

Other Healthy Vegan Tofu Recipes You’ll Love!

Hawaiian BBQ Tofu Bowl Recipe (Vegan, Gluten Free, Sheet Pan Dinner)