Glossy Noodles with Crispy Sweet and Sour Tofu
Ingredients
- 1 block tofu
- 1 tablespoon arrowroot
- Olive oil
- 2 carrots
- 1 cup broccoli
- 2 celery stalks
- 2 portions vermicelli noodles
Marinade
- 4 tablespoons liquid aminos or soy sauce
- 2 tablespoons xylitol or brown sugar
- 1 tablespoon apple cider vinegar
- 0.5 tablespoon sriracha
- 2 teaspoons ginger powder
Sauce
- 4 tablespoons liquid aminos or soy sauce
- 2 tablespoons xylitol or brown sugar
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon dried basil
- 1 tablespoon sriracha
- 1 tablespoon arrowroot
- 2 tablespoons water
- 1 tablespoon ginger
Preparation
Press the tofu for 1 hour.
Cook vermicelli noodles according to package instructions.
Mix marinade ingredients and marinate tofu for at least 30 minutes
Coat marinated tofu with arrowroot and fry in olive oil until crispy
Prepare sauce by combining sauce ingredients and heating until thickened
Cut carrots and celery into thin strips
Stir-fry or cook broccoli until tender
Combine cooked noodles, sauce, vegetables, and tofu in a bowl or pan
