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😋. I know tofu gets very mixed reviews, some really like it and some don’t. I personally love it….especially when it’s glazed with a delicious and in this case sweet chili sauce.
Udon Noodle Veggie Stir Fry With and Sweet Chili Glazed Tofu
1 package of Udon Noodles
1/2 a block extra firm organic tofu
1-2 tbsp corn starch
Pinch of salt
1/2 cup sweet chili sauce *
2 tbsp coconut aminos/tamari/soy sauce
1 tbsp chili oil
Vegetables of choice
broccoli, carrots, red and yellow bell pepper, mushrooms, spring onion and shelled edamame
(Makes 2 servings)
Preheat oven to 375 F/190 C.
Cut tofu into desired shape (I chose triangles), pat dry with a clean kitchen towel, sprinkle with a little salt and cornstarch (I use a small sieve for this) and place pieces on a lined baking sheet. Bake for 15 minutes, then flip and bake for another 15. Tofu should be golden brown and slightly crispy at this point. At to a hot pan and toss with half of the sweet chili sauce until evenly coated. To cut cooking time you can also prepare tofu by pan frying the pieces with some oil on both sides until browned.
In the meantime prepare udon noodles according to package direction and clean and cut your vegetables.
Stir fry veggies in batches in a large non stick skillet/wok on medium high heat until they reach desired tenderness (just add a splash of water if they start sticking). I always start with browning the mushrooms, then broccoli and carrots, then peppers, spring onion and edamame.
Season everything with coconut aminos and chili oil, add udon noodles and remaining sweet chili sauce to the pan and combine .
*I used a sugarfree homemade sauce made with tomato paste, dates, chili, apple cider vinegar, fresh garlic, tamari, water and corn starch
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