Baked Garlic Chili Tofu Noodle Bowl
Ingredients
Peanut sauce
- 3 tbsp natural peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp garlic chili sauce or sriracha
- 1 tsp mustard
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- Juice of half a lime
- 2-3 tbsp water
Baked garlic chili tofu
- 1 block extra firm tofu drained and pressed for at least an hour or super firm tofu
- 2 tbsp soy sauce
- 2 tsp chili garlic sauce
Noodle bowl components
- 2-4 servings cooked noodles
- 1 head broccoli
- 1/4 onion diced
- 2 tbsp water
- 2 tsp soy sauce
- 1 tsp garlic chili sauce
Preparation
Add all ingredients for the peanut sauce to a bowl and whisk together until smooth
Adjust consistency of peanut sauce to your liking by adding additional small amounts of water until satisfied
Set oven to 400F
After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container
Add soy sauce and chili garlic sauce to tofu, and gently toss together or shake in a sealed container to evenly coat
Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching
Place in oven for at least 25 minutes or until edges have browned
To a pan on medium heat add onion and sauté until softened, about 1 minute
Add broccoli and 2 tbsp of water, lower heat to low medium and cover with a lid for about 3-4 minutes
Remove lid and add soy sauce and garlic chili sauce, stir to combine
Add in cooked noodles and baked tofu
Add half the peanut sauce and stir to combine
Serve as desired and use reserved peanut sauce to add more if needed or store in the fridge
Tips
Use gluten free soy sauce or coconut aminos to make the recipe gluten free
Low sodium soy sauce can be used if preferred
Pan fry tofu as an alternative until browned on all sides instead of baking
Yakisoba, ramen, or rice noodles work for the noodle component
