These sticky garlic noodles with tofu are a healthy 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.
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.