Glossy Slurpy Noodles with Crispy Sweet and Sour Tofu By
Ingredients
- tofooco tofu: 1 block pressed for 1 hr
- arrowroot: 1t
- olive oil
- for marinating tofu:
- liquid aminos or soya sauce: 4t
- xylitol or brown sugar: 2 t
- apple cider vinegar: 1t
- sriracha: 1/2t
- ginger powder: 2t
- liquid aminos or soya sauce: 4t
- xylitol or brown sugar: 2 t
- apple cider vinegar: 1t
- dried basil: 1/2 t
- sriracha: 1t
- arrowroot: 1t
- water: 2t
- ginger: 1 t grated
- carrots: 2 cut in thin strips
- broccoli: 1 cup
- celery: 2 cut in thin strips
Preparation
Place whole block of pressed tofu in a lidded container with the marinating ingredients. Refrigerate for at least 1 hr turning the container every 10 minutes for an even marinade
Take tofu out of the container and place on a chopping board. Cut tofu in bite sized pieces and return to the container. Sprinkle 1 T arrowroot powder over tofu and put the lid on. Shake to coat evenly then tip the tofu onto a lined baking sheet and drizzle with olive oil
Roast in a preheated oven at 190C for 30-35 min turning half way
While tofu is cooking make your noodles. In a bowl mix together liquid aminos, xylitol, apple cider vinegar, dried basil and sriracha. In another bowl mix together arrowroot and water
Heat olive oil in a wok and add ginger, carrots, celery and broccoli. Stir fry for 5 minutes and add contents from both bowls mixing constantly to avoid lumps. Add noodle and stir fry for a few minutes. Garnish with fresh basil leaves
