Crispy Tofu Noodle Bowl
Package the crispy tofu noodle bowl into 4 separate food storage containers to enjoy for a quick grab-and-go lunch.
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Servings: 4 servings
Ingredients
Crispy Tofu
- 1 Tbsp soy sauce
- 2 tsp canola oil
- 2 Tbsp cornstarch
- 2/3 lb block of extra firm tofu, drained, pressed and cut into 1 1/4 inch (3 cm) cubes
Dressing
- 1/4 cup canola oil
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 2 tsp sesame oil
- 1 Tbsp liquid honey
Pasta and Vegetables
- 2/3 lb whole grain long noodles (whole wheat or buckwheat)
- 1 red bell pepper, thinly sliced
- 2 cups sugar snap peas, sliced
- 2 green onions, thinly sliced
- 1 tsp toasted sesame seeds
Instructions
- 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, if the mixture is to pasty. Pour into freezer bag and gently jostle bag to evenly coat tofu. Transfer tofu onto a parchment-lined baking sheet. Bake for 25 minutes, flipping halfway through until golden brown. Cool slightly.
- Dressing: Meanwhile, in a small bowl, add all ingredients for dressing and whisk to combine.
- 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.
Nutrition Facts
Crispy Tofu Noodle Bowl
Amount per Serving
Calories
548
% Daily Value*
Fat
22
g
34
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
12
g
Sodium
824
mg
36
%
Potassium
496
mg
14
%
Carbohydrates
73
g
24
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
20
g
40
%
Vitamin A
1554
IU
31
%
Vitamin C
70
mg
85
%
Calcium
91
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.