Baked Garlic Chili Tofu with Sautéed Noodles
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 the oven to 400°F.
Cut the tofu into even cubes.
In a bowl, mix the tofu cubes with 2 tablespoons tamari, 1 tablespoon nutritional yeast, and 2 teaspoons chili garlic sauce.
Place the tofu cubes on a lined baking sheet, ensuring they do not touch, and bake for at least 25 minutes or until the edges are browned.
In a small bowl, whisk together 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 to make the sauce.
Sauté the assorted vegetables and vegan Yakisoba noodles in a pan.
Pour the sauce mixture into the pan with the noodles and vegetables, and sauté until the noodles absorb the sauce.
Fold in the baked tofu and serve as desired.
