Sesame Tofu Noodle Bowls
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 519kcal
Ingredients
- 28 oz. extra-firm tofu
- ¼ cup +½ cup tamari
- 2 tsp. smoked paprika
- 2 tsp. garlic powder
- 16 oz. whole grain rice noodles or other whole grain noodles
- 2 Tbs. sesame oil
- 10 Tbs. white vinegar
- ¼ cup maple syrup
- 1 large red bell pepper diced
- 5 carrots diced
- 4 cups broccoli florets steamed
- 1 bunch green onions diced
- 2 Tbs. toasted sesame seeds optional
Instructions
- Heat the oven to 400°.
- Slice the tofu in thick slices.
- Place on a plate lined with two paper towels and cover with another paper towel.
- Put a heavy skillet or pot on top of the tofu to squeeze out the excess water, while you stir together ¼ cup tamari (you’ll use the rest later), smoked paprika and garlic powder.
- Cut the tofu slices into cubes and place in a bowl.
- Drizzle the marinade over the cubes and use your hands to toss so all the tofu is coated.
- Arrange the tofu cubes on a lined baking sheet in a single layer and bake at 400° for 30 minutes.
- Cook the noodles according to the package directions.
- Stir together the remaining ½ cup tamari, sesame oil, vinegar and maple syrup.
- When the noodles are cooked, drain them and place in a large bowl with the vegetables, tofu, sauce and sesame seeds, if you’re using them.
- Toss together and serve.
Nutrition
Serving: 6to 8 | Calories: 519kcal | Carbohydrates: 86g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1778mg | Potassium: 789mg | Fiber: 10g | Sugar: 16g | Vitamin A: 10575IU | Vitamin C: 93mg | Calcium: 144mg | Iron: 4mg