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Asian Vegan Tofu Noodles

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Asian Vegan Tofu Noodles

Directions

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Ingredients :

  • ¼ (16 ounce) package dried rice noodles
  • ½ (12 ounce) package firm tofu
  • cubed
  • ¼ cup soy sauce
  • 3 tablespoons coconut oil
  • divided
  • 1 teaspoon teriyaki sauce
  • 2 cloves garlic
  • minced
  • divided
  • ¼ teaspoon cayenne pepper
  • or to taste
  • salt and ground black pepper to taste
  • 1 red bell pepper
  • cubed
  • ½ cup fresh green beans
  • cut into 1/2-inch pieces
  • 1 teaspoon grated fresh ginger
  • sesame seeds
  • or to taste
  • ½ teaspoon vegetable seasoning
  • or to taste
  • 4 tablespoons vegan mayonnaise (such as Vegenaise®)
  • 1 tablespoon fresh lemon juice
  • or to taste
  • 1 tablespoon Asian red chile sauce
  • such as Sriracha®
  • or to taste
  • 1 teaspoon cider vinegar
  • 1 splash soy sauce
  • salt and freshly ground black pepper to taste
  • Methods :

  • Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
  • Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
  • Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.
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