Spicy Orange Glazed Noodles with Tofu and Veggies
Ingredients
- 2 lotus foods rice ramen cakes or other noodles of your choice (enough for 2 servings)
- 2 Tbsp sesame oil
- 1 package extra or super firm tofu
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 cup shredded carrots
- 1 large bell pepper
- 1 cup snow peas
- 1 cup zucchini, diced
Sauce
- 3 Tbsp low sodium soy sauce or tamari
- 2 tsp pure maple syrup
- 1/4 tsp ground ginger
- 2 cloves of garlic, minced
- 1 Tbsp sesame oil
- 2 Tbsp rice wine vinegar
- 2 Tbsp sriracha
- Juice from 2 large oranges
- Cornstarch slurry: 1 Tbsp cornstarch or tapioca starch whisked with 1 Tbsp water
Preparation
Cook the ramen noodles according to package directions, drain, rinse, and toss with sesame oil, then set aside.
Press the tofu to remove excess water, cut into cubes, and toss with sesame oil.
Bake the tofu at 400 degrees F on a parchment-lined baking sheet until crispy, about 20 minutes, flipping occasionally, then set aside.
Sauté the diced onion in sesame oil over medium heat for 5 minutes.
Add the garlic, carrots, bell pepper, snow peas, and zucchini, and sauté until semi-soft or to desired consistency, about 5-10 minutes.
In a small saucepan, combine all sauce ingredients except the cornstarch slurry, cook until it starts to bubble, then add the slurry and simmer until the sauce thickens.
Mix the cooked noodles, sautéed vegetables, and baked tofu together, then toss with the prepared sauce.
Serve and enjoy.
