Sautéed Tofu Noodle Bowl

COPING BY COOKING: A QUARANTINE RECIPE SERIES

Here is Recipe #11! Remember: these ingredients and instructions are suggestions. I encourage you to be creative, use what you have, and make the adjustments that make sense for you. Measurements not included because I don't measure. 😍

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INGREDIENTS

Firm Tofu
Rice Vermicelli
Grapeseed Oil
Soya Sauce
Hoisin Sauce
Maple Syrup
Avocado
Cucumber
Carrot
Pickled Daikon
Kimchi
Ginger
Garlic
White Onions
Green Onions
Cilantro
Sesame Seeds
Chili Powder
Black Pepper
Sea Salt

INSTRUCTIONS

STEP 1: Rinse and thoroughly dry your tofu. *Tip* I highly recommend checking out @huefoods' tofu prep process in her highlighted IG stories. You need to remove as much water as possible from the tofu. I left it wrapped under a heavy pot for an hour.

STEP 2: Slice tofu into pieces and put in a container with a lid. Add white onions. Season with sea salt, black pepper, and chilli powder.

STEP 3: Mince garlic and ginger. Add it to a small bowl along with soya sauce, Hoisin sauce, and maple syrup. Mix together.

STEP 4: Add the marinade to the tofu and ensure all of the pieces are coated. Put it in the fridge to marinate. I let it marinate for 48 hours but that isn't necessary. *Tip* If you are marinating for a long period of time, shake or flip the tofu in the container at some point to ensure the sauce is penetrating evenly.

STEP 5: Take the tofu out of the fridge when you're ready to cook it. Put it aside as you wash and prepare the vegetables you'll be adding to your noodle bowl.

STEP 6: Thinly slice carrots and cucumbers. Slice avocados and chop green onions and cilantro.

STEP 7: Heat up a pan and add grapeseed oil.

STEP 8: Add tofu to the pan and sauté for a few minutes on each side.

STEP 9: If you like it saucy, remove the tofu from the pan and put it aside. Add more Hoisin sauce and/or maple syrup to the pan and stir as it starts to thicken.

STEP 10: Add the tofu back to the pan and coat with the sauce. Remove pan from fire.

STEP 11: Cook the rice vermicelli and put it aside to drain.

STEP 12: Add the rice vermicelli to the bowl followed by the tofu, carrots, cucumbers, avocado, pickled daikon, and kimchi.

STEP 13: Garnish with green onions, cilantro, and sesame seeds. Drizzle extra Hoisin sauce on top.

STEP 14: Eat and enjoy!