Ginger Tofu Noodle Bowls from Vicki Delany

I try to go meatless several times a week. It’s no hardship for me because there are so many good substitutes that I enjoy.  Here’s a fun bowl with Asian influences and a nice nutty flavour

Ginger Tofu Noodle Bowls

1 14ox package firm tofu, drained

6 tbsp. soy sauce

3 tbsp. lime juice

1/ 4 cup maple syrup

¼ cup thinly sliced green onions

1 tbsp. grated fresh ginger

12 oz. dried Asian-style noodles

2 tbsp. creamy  peanut butter

3 tbsp. vegetable oil.
Thinly sliced cucumbers and a handful of chopped roasted almonds for serving

Sir together soy sauce, lime juice, maple syrup, green onions, and ginger. 

Cook noodles according to package directions.  Drain and run under cold water

In a large bowl, whisk peanut butter with half of the soy sauce mixture, toss with noodles and set aside

Heat oil in a skillet over medium-high.  Add tofu, cook flipping once until very crisp, about 6 minutes. Transfer to a plate

Add rest of soy sauce mixture to skillet. Cook until thickened slightly, about 2 minutes. Return tofu to skillet and coat with mixture.

Serve over noodles.    

If desired, sprinkle with sliced cucumbers and a handful of chopped roasted almonds for serving.


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