Great Tastes of Manitoba

Crispy Tofu Noodle Bowl

35 minutes
Prep: 10 minutes | Cook: 25 minutes | Servings: 4

Crispy Tofu

  • 1 Tbsp soy sauce (15 mL)
  • 2 tsp canola oil (10 mL)
  • 2 Tbsp cornstarch (30 mL)
  • 1- 350 g (2/3 lb) block of extra firm tofu, drained, pressed and cut into 1 1/4 inch (3 cm) cubes (1)

Dressing

  • 1/4 cup canola oil (60 mL)
  • 2 Tbsp soy sauce (30 mL)
  • 2 Tbsp rice vinegar (30 mL)
  • 2 tsp sesame oil (10 mL)
  • 1 Tbsp liquid honey (15 mL)

Pasta & Vegetables

  • 1- 300 g (2/3 lb) package whole grain long noodles (whole-wheat or buckwheat)(1)
  • 1 red Peak of the Market bell pepper, thinly sliced (1)
  • 2 cups sugar snap peas, sliced (500 mL)
  • 2 Peak of the Market green onions, thinly sliced (2)

Directions

  1. Crispy Tofu: Preheat oven to 400°F (200°C). Transfer tofu into a large zipper bag. In a small bowl, whisk together soy sauce, canola oil and corn starch. If needed, add a little more soy sauce, 1/2 tsp (2 mL) at a time, to make a thick slurry. Pour into freezer bag and gently jostle bag gently to evenly coat tofu. Transfer tofu onto a parchment-lined baking sheet. Bake for 25 minutes, flipping halfway through until golden brown. Cool slightly.
  2. Dressing: Meanwhile, in a small bowl add all ingredients for dressing and whisk to combine.
  3. Pasta and Vegetables: Prepare noodles according to package directions. Rinse noodles with cold water and strain thoroughly. Toss cooled noodles with half the dressing. Arrange noodles on the bottom of a large serving platter or individual bowls. Top with bell pepper, peas and crispy tofu. Sprinkle with green onion, sesame seeds, and drizzle platter with remaining dressing.

TIP:

Try meal prepping for the week ahead with this meal. Package the crispy tofu noodle bowl into 4 separate food storage containers to enjoy for a quick grab-and-go lunch.

 

Recipe courtesy of CropLife From Farm to Table recipe book

Pairs well with One Great City Brewing Co. Money Trail Pale Ale

Leave a Review