Sweet Chili Crispy Tofu Noodle Bowl
Ingredients
- 14 oz extra firm tofu
- 1 cup snow peas, halved
- 2 carrots, sliced or ribboned with peeler
- 1 cup purple cabbage, chopped
- 1 bunch lacinato kale, chopped
- 1 tsp extra virgin olive oil
- 1 lemon
- 2 mangoes, cubed
- 1 English cucumber, sliced
- 14 oz shirataki angel hair noodles
Sweet chili sauce
- 2 tbsp sweet chili sauce
- 3 tbsp chili garlic sauce (sambal oelek)
- 1 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
Preparation
Slice tofu lengthwise into 3 slabs, wrap in a towel and place on counter, top with a large cutting board and something heavy like a cast iron skillet, press for 10-15 minutes to remove excess liquid, then slice into cubes.
Heat 1 teaspoon extra virgin olive oil in a large cast iron skillet over medium low heat, add tofu in a single layer and cook for 5-6 minutes without flipping until they wiggle freely and are golden; if sticking, wait longer, then flip and repeat on the other side.
Drizzle the chopped kale with 1 teaspoon extra virgin olive oil and the juice of 1 lemon, then massage until tender; meanwhile, steam snow peas and carrots until al dente and boil noodles for 5 minutes.
Prepare sauce by mixing all ingredients together, adjust for desired sweetness and spiciness, pour over crispy tofu and toss to coat.
Arrange all ingredients in bowls, top with crispy tofu and extra sauce, garnish with cilantro if desired.
Tips
Shirataki noodles are low-carb and low-calorie, made from the konjac plant, and can be substituted with rice noodles.
