Crispy Sweet and Sour Tofu Noodles

Press the tofu for 1 hour to remove excess water

Place the whole block of pressed tofu in a lidded container with the marinating ingredients and refrigerate for at least 1 hour, turning the container every 10 minutes for even marinade.

Remove the tofu from the container and place it on a chopping board. Cut the tofu into bite-sized pieces and return it to the container. Sprinkle 1 tablespoon of arrowroot powder over the tofu, put the lid on, and shake to coat evenly. Then, transfer the tofu to a lined baking sheet and drizzle with olive oil.

Preheat the oven to 190°C

Roast the tofu in the oven for 30-35 minutes, turning halfway through.

While the tofu is cooking, in one bowl mix together liquid aminos or soy sauce, xylitol or brown sugar, apple cider vinegar, dried basil, and sriracha. In another bowl mix together arrowroot and water.

Heat olive oil in a wok and add grated ginger, carrots, celery, and broccoli. Stir fry for 5 minutes and add the contents from both bowls, mixing constantly to avoid lumps.

Cook the vermicelli noodles according to package instructions

Add the cooked noodles to the wok and stir fry for a few minutes.

Garnish with fresh basil leaves.