Spicy Tofu Noodle Bowl
Salt & pepper tofu, glass noodles a rainbow of fresh fruit and vegetables dressed with a spicy chilli sauce. Vegan and gluten free.
Ingredients
Spicy Chilli Sauce
- 1/4 tsp ground ginger
- 2 cloves garlic minced
- 1 1/2 Tbsp soy sauce
- 2 tsp sesame oil
- 1/2 lemon juiced
- 1 tsp dried chilli flakes or dried red pepper flakes
- 1 Tbsp water
- 2-3 tsp maple syrup
Noodle Bowl
- 2 nests/servings Vermicelli glass noodles I used Rooster brand Vermicelli Longkou Pancit
- half cantaloupe cubed
- 1 cucumber sliced
- 6-8 breakfast radishes
- 6-12 peas in the pod
- 6-8 blackberries
Salt & Pepper Tofu
- 1/2 package tofu rinsed and pressed
Instructions
Spicy Chilli Sauce
- Add ginger, minced garlic, soy sauce, sesame oil, lemon juice, chilli flakes and water to a small bowl.
- Add 3 tsp maple syrup to the mixture.
- Taste and add 1 more tsp if you prefer it more sweet.
Salt & Pepper Tofu
- Drain and press half a package of tofu.
- Cut into cubes and place in frying pan.
- Seasons with salt and pepper to taste and fry, stirring occasionally for 5 minutes until golden brown on each side.
Noodle Bowl
- Fill a large pot with water and bring to a boil.
- Add 2 nests (or servings) of Vermicelli glass noodles and cook according to package directions.
- Drain noodles and rinse well with cold water until noodles chilled throughout. (Ensure noodles have been well drained and are fairly dry so they don't add water to your bowl).
- Wash, cut and dry your vegetables and fruit.
- Place your vegetables, fruit, tofu and noodles in a bowl. Add your Spicy Chilli Sauce to a small dip bowl, or drizzle desired amount on top of bowl. Enjoy!