Crispy Sweet and Sour Tofu Noodles
Ingredients
- 1 block tofu
- 1 tablespoon arrowroot
- olive oil
Tofu 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
Sweet and sour 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 grated ginger
Vegetables and noodles
- 2 carrots
- 1 cup broccoli
- 2 celery stalks
- 2 portions vermicelli noodles
Preparation
Press the tofu block for 1 hour to remove excess water
Prepare the tofu marinade by mixing all marinade ingredients and marinate the tofu for at least 15 minutes
Mix the sweet and sour sauce ingredients in a separate bowl
Coat the marinated tofu with arrowroot powder
Heat olive oil in a skillet and cook the tofu until crispy and golden brown
In the same skillet, sauté the carrots, broccoli, and celery until slightly softened
Cook the vermicelli noodles according to package instructions
Combine the cooked noodles, crispy tofu, and vegetables in the skillet
Pour the sweet and sour sauce over the mixture and stir until heated through and glossy
