Baked Garlic Chili Tofu
Ingredients
- 1 block extra firm tofu
- 2 tablespoons tamari
- 1 tablespoon nutritional yeast
- 2 teaspoons chili garlic sauce
- vegan Yakisoba noodles
- assorted vegetables
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon garlic chili sauce
- 3-4 tablespoons water
- 2 teaspoons maple syrup
- pinch of garlic powder
- pinch of ginger powder
Preparation
Drain and press the tofu for at least 30 minutes.
Preheat oven to 400°F.
Cut the tofu into even cubes.
Place the tofu cubes in a bowl or Tupperware container.
Add 2 tablespoons tamari, 1 tablespoon nutritional yeast, and 2 teaspoons chili garlic sauce to the tofu.
Gently toss or shake to coat the tofu evenly.
Place the coated tofu on a lined baking sheet, ensuring cubes aren't touching.
Bake in the oven for at least 25 minutes or until edges are browned.
Sauté the vegetables and Yakisoba noodles in a pan.
In a separate bowl, mix 1 tablespoon peanut butter, 1 tablespoon soy sauce, 1 teaspoon garlic chili sauce, 3-4 tablespoons water, 2 teaspoons maple syrup, a pinch of garlic powder, and a pinch of ginger powder.
Whisk the mixture together and pour it into the pan with the noodles and vegetables.
Sauté until the noodles absorb the sauce.
Fold in the baked tofu.
Remove from heat and serve as desired.
