Teriyaki Kelp Noodles with Crispy Tofu
Ingredients
- 2 packs kelp noodles
- Assorted veggies (broccoli, red onions, red cabbage, mushrooms)
- Piece of ginger, grated
- 4 garlic cloves, minced
- 1/4 cup Teriyaki sauce
- 1/4 cup liquid aminos (coconut aminos used)
- Sesame oil
- 1 Block of High Protein Tofu
- Around 1/4 cup tapioca starch
- Toasted cashews (for garnish)
- Fresh Scallions (for garnish)
- 1 Tbsp baking soda
Preparation
For the Baked and Crispy Tofu
Cut the tofu into cubes.
Coat the tofu in tapioca starch and bake on a parchment paper at 350°F for 25 minutes, or air fry for 15 minutes.
In a nonstick pan, combine teriyaki sauce and tofu. Cook until the sauce thickens and coats the tofu. Remove from heat and set aside.
For the Kelp Noodles
Rinse the kelp noodles and soak in hot water with 1 tablespoon of baking soda for 20 minutes to soften. Drain and set aside.
Heat up the noodles with teriyaki sauce, then set aside.
For the Veggies
Sauté onions with sesame oil until softened.
Add choice of veggies, minced garlic, ginger, and liquid aminos. Cook for a few minutes.
Add the kelp noodles and scallions. Cook for a few more minutes.
To Serve
Serve the sautéed veggies and kelp noodles with the crispy tofu.
Garnish with extra scallions and toasted cashews.
Add more teriyaki sauce as desired.
Good for meal prep; reheat in a pan with a bit of water.
