Saucy Rice Noodle Bowls
Ingredients
- 1 8oz package of pad thai rice noodles or 1 10 oz pack of ramen noodles, your choice!
- 1 block extra firm tofu
- 1-2 bunches broccoli
- 1 Tablespoon + 1 teaspoon corn or tapioca starch
- 1/2 cup vegetable broth
- 3 Tablespoons Tamari or soy sauce
- 2 Tablespoons maple syrup
- 1 Tablespoon rice vinegar
- 1 Tablespoon dark roasted sesame oil*
- 1 teaspoon garlic powder
Preparation
Rinse, dry and slice tofu into your favorite shape. Preheat oven to 400 degrees. Place tofu pieces on a lined baking sheet and bake while you prepare the rest of the meal, flipping once. Tofu is done when the edges are starting to brown.
Prepare noodles according to package instructions.
While noodles cook and tofu bakes, steam your broccoli.
Now mix your sauce. In a small bowl whisk starch, broth, tamari, maple syrup, rice vinegar and sesame oil until no lumps of starch remain.
When noodles are done strain in a strainer.
Leaving the noodles in strainer, add your sauce mixture to the warm noodle pot and place back over medium heat. Bring sauce to a boil and stir for a minute or two to thicken. Turn off heat.
Add cooked noodles back to the pot and stir into sauce, coating each noodle.
Assemble bowls with noodles, tofu and broccoli. Add hot sauce or red pepper flakes to taste!
