Crispy Tofu with Veggies and Noodles in a Sweet and Spicy Soy Sauce
slightly adapted from Steamy Kitchen
4 TBL honey
2 tsp rice vinegar
1/2 tsp sambal oelek
1 TBL crushed garlic
14 oz block firm tofu
Veggies of choice (mushrooms, bean sprouts, bok choy...)
Cooked Asian rice noodles (or soba/ramen if you're not GF)
Combine Tamari, honey, sambal oelek, and garlic. Set aside.
Drain tofu, slice into 8 thin slices, lay on paper towels and press to drain out excess moisture.
In a hot skillet, heat about 1 TBL canola oil. Add tofu slices and let cook for 4 minutes per side until golden brown and crispy. Set aside on paper towels to drain oil. Cut into bite size pieces.
In the same skillet, heat a little oil and add selected veggies and let cook until softened (can add a tiny bit of water, cover pan w/lid), about 3 minutes.
Using the same hot skillet, add the sauce and let it boil for a few seconds, turn off heat and add tofu and noodles, gently toss to combine.
This will give me 3 lunches worth.
(this is with ramen noodles, bell pepper & green onion curls, not GF)
ready to add noodles