Crispy Tofu Noodles

As a Nutritionist, I know there is a benefit to reducing reliance on animal products, but animal products were always an easy go-to when life was hectic. Over the past few months, I have been striving to reduce my overall animal product consumption, and I have been trying to play around with legumes and tofu to make delicious, protein-rich, well-balanced meals.

As I became more comfortable with tofu, I started feeling like I could start experimenting with recipes and creating meals and recipes to share with all of you. This noodle dish is probably one of the best meals (vegan, vegetarian or omnivore) that I have made in a long time. The dish was enjoyed by the whole household and is a great option, both cold or hot.

Ingredients

• 1 block (450g) extra firm tofu, drained and pressed

• 1/4 cup Braggs liquid aminos or soy sauce

• 1 tbsp sesame seed oil

• 1 tbsp rice vinegar

• 2 tsp fish sauce

• 2 tbsp + 1 tbsp avocado oil

• 1 bag PC Broccoli slaw (about 4 cups of pre-made coleslaw)

• 1 cup soba noodles (vermicelli works well also)

• 1 tbsp grated ginger

• 2 cloves garlic, crushed

• sesame seeds, for topping

Directions

1. Wrap tofu in a dish towel, place a heavy cutting board or cast iron pan on top (anything heavy will do), and press out liquid for about 20-30 minutes.

2. While the block of tofu is being pressed in a sealable container, like a mason jar, combine Braggs, sesame oil, rice vinegar, 1 tbsp avocado oil and fish sauce and shake to combine. 

3. Unwrap tofu and cut it into cubes; if you are new to tofu, I find it best to cut them into smaller cubes to reduce the potentially weird mouth feel. 

4. Get a pot of water to boil and cook noodles according to the package. Once the noodles are done cooking, rinse them with cold water immediately to prevent overcooking and sticking. 

5. Heat 2 tbsp of avocado oil in a large skillet to medium-high heat. Once the skillet has reached heat, add tofu and cook until crispy. Rotate the blocks of tofu, so they become golden brown on each side. Once they are crisp and golden brown, remove them from the pan and set them aside. 

6. Add ginger, ginger and a package of broccoli slaw into the heated pan and cook until it becomes fragrant. Add in noodles and dressing and give it a good stir; I find it best to use two spoons or tongs here to get the sauce everywhere. Add in tofu, give it one last stir and top with sesame seeds.

This recipe makes four pretty substantial servings, or you could probably stretch it for six smaller meals or lunches.