Sticky Garlic Noodles with Tofu
These sticky garlic noodles with tofu are a tasty high protein vegan dinner! Crispy tofu, rice noodles, and a sticky sweet garlic sauce make the perfect meal. This recipe is super versatile, and can be made with any of your favorite veggies that you have on hand.
Ingredients
- 1 12- ounce package tofu
- 2 teaspoons light sesame oil divided
- 1 tablespoon lime juice
- 2 tablespoons corn starch
- 2 tablespoons sunflower oil divided
- 8 ounces rice noodles
- 6 cloves garlic
- 1 cup bell pepper chopped
- 2 tablespoons sweet chili sauce
- 1 teaspoon tamari
- 2 green onions sliced
- Sesame seeds to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Cut Nasoya 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 420kcalCarbohydrates: 62gProtein: 11gFat: 14gSaturated Fat: 2gSodium: 196mgPotassium: 142mgFiber: 3gSugar: 7gVitamin A: 1229IUVitamin C: 51mgCalcium: 142mgIron: 2mg
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