Spicy Tofu Tahini Noodles
Ingredients
The sauce
-
1 ½
Tablespoons
Tahini
-
1
Teaspoon
Maple Syrup
-
3
Tablespoons
Soy Sauce
-
½
Lime
juiced
-
½
Teaspoon
Rice Wine Vinegar
-
1
Teaspoon
Vegan Fish Sauce
-
1 ½
Tablespoons
Gochujang
-
⅓
Cup + 1
Teaspoon Coconut Milk
-
1
Teaspoon
Garlic Achaar
-
⅛
Teaspoon
Sesame Oil
-
to taste
Black Pepper
The noodles
-
1
Package
Udon Noodles
-
1
Large
Carrot, peeled into ribbons
-
1
Package
Shiitake Mushrooms (about ½ oz)
-
1
Package
Green Beans, chopped
-
¼
Onion, diced
-
3
Tablespoons
Vegan Butter
-
1 ½
Tablespoons
Gochujang
-
to taste
Salt and Pepper
The tofu
-
1
Block
Extra-Firm Tofu, cut into cubes
-
to taste
Salt and Pepper
-
to taste
Crushed Red Pepper (optional)
Garnishes
-
to taste
Green Onion, diced
-
to taste
Sesame Seeds
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Cut the tofu into cubes, toss with salt, pepper, and crushed red pepper, and bake for 25-30 minutes, flipping halfway through.
- Mix all sauce ingredients in a small bowl until combined, adjusting coconut milk for desired consistency.
- Prepare the vegetables: chop green beans, peel carrots into ribbons, and chop shiitake mushrooms.
- Heat a pan, melt vegan butter, and sauté onion, green beans, and mushrooms for about 3 minutes, then cover and cook for another 2 minutes.
- Add carrots and cook for an additional 2-3 minutes, seasoning with salt, pepper, and gochujang to taste.
- Cook udon noodles according to package instructions, then strain and add to the pan with vegetables.
- Add baked tofu and pour the sauce over the noodles, veggies, and tofu, mixing to coat evenly.
- Garnish with green onion and sesame seeds before serving.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
50g
Total protein
18g
Sodium
800mg
Cholesterol
0mg
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