Farmers market veggie noodles w/ tofu

2 tsp lime juice

2 ½ tbsp tamari

1 ½ tbsp grated fresh ginger

1 ½ tbsp olive or avocado oil

cilantro

8 oz of noodles i used lotusfoods soba rice noodles

1 tbsp toasted sesame oil

1 tbsp olive oil can sub avocado oil

1 14 oz. package extrafirm tofu

green onion

1 tbsp chili garlic sauce i used tjs crunchy chili onion oil

sesame seeds

1 tbsp maple syrup

veggies the more the merrier to get a variety i used brussels sprouts green beans snap peas & broccoli chopped

1 tbsp cornstarch

Step 1

- wrap your extra-firm tofu in an absorbent towel and press extra moisture for 15 minutes by placing something heavy on top (or use a tofu press).

Step 2

- sauce: in a small bowl, whisk together the tamari, olive oil, sesame oil, maple syrup, grated ginger, chili garlic sauce, and lime juice. set aside.

Step 3

- tofu: crumble the tofu into pieces less than 1/2 inch in size into a bowl. pour 1/4 cup of the sauce over the tofu and the cornstarch. toss to evenly coat. put in the air fryer for 14 minutes at 400f shaking part way through (if you don’t have an air fryer place in a 400f oven for ~30 minutes flipping part way through).

Step 4

- veggies: chop your veggies into smaller pieces. heat up a pan with some olive (or avocado) oil and throw your veggies in. add salt and pepper to taste and stir fry until brown. since the brussels sprouts take longer to cook, i sauteed them solo and then sauteed the broccoli, green beans, and snap peas.

Step 5

- noodles: bring water to a boil while the vegetables and tofu are cooking and cook noodles according to the package. strain and set aside.

Step 6

- once the tofu is done, pour the sauce in a pan to heat and add the tofu to further crisp and coat for 2-3 minutes.

Step 7

- to serve, top the noodles and veggies with the crispy tofu and all of the sauce. garnish with sliced green onions, cilantro, and sesame seeds. enjoy!

Step 8

Storage: 3-4 days in a sealed container in the fridge.