Description
A delicious fusion of baked chili garlic tofu, carrots, chard, and noodles, perfectly balanced in flavors and textures.
Ingredients
Scale
- 12 to 14 oz firm tofu (pressed for 15 minutes and sliced)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 to 2 tbsp sriracha (or another Asian chili-garlic sauce)
- 2 tsp sesame oil
- 3 tbsp maple syrup
- 1 tsp rice vinegar
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp miso
- 1 cup or more veggies (sliced carrots, broccolini, etc.)
- 8 oz vermicelli (or maifun rice noodles)
- Couple of leaves of chard (hard stems removed and chopped)
Instructions
- Press the tofu for 10-15 minutes to remove excess moisture.
- In a large bowl, mix together soy sauce, sriracha, sesame oil, maple syrup, rice vinegar, garlic powder, salt, and miso.
- Slice the pressed tofu and marinate it in the sauce for 10 minutes.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Arrange the tofu slices and chopped veggies on the baking sheet; drizzle with reserved marinade.
- Bake for 18-20 minutes until tofu is crisp and veggies are tender.
- While baking, boil water and cook the vermicelli noodles according to package instructions, adding chard during the last minute.
- Assemble bowls with noodles and top with roasted tofu and veggies; drizzle with extra marinade.
- Garnish with fresh herbs or roasted nuts if desired.
Notes
For extra flavor, marinate the tofu longer. Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
Keywords: tofu, chili garlic, vegan, healthy, meal prep, Asian noodles
