Crispy Tofu Noodle Bowl Recipe-- Healthy and Delicious!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide similar crunch with less allergenic potential.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often more affordable.

Press extra firm tofu with a paper towel to remove moisture.

Cut tofu into cubes, ensuring they are all the same size.

Toss tofu cubes with cornstarch to coat them evenly.

Heat canola oil in a skillet or prepare a cookie sheet for baking.

Coat tofu in a mixture of soy sauce and a tablespoon of canola oil.

Place coated tofu on a cookie sheet and bake at 400 degrees for 20-25 minutes until crispy.

Prepare the dressing by mixing soy sauce, rice wine vinegar, honey, and canola oil in a bowl.

Add a quarter cup of sesame oil to the dressing mixture.

Cook buckwheat noodles according to package instructions.

Pour half of the dressing onto the cooked noodles and toss to coat.

Prepare vegetables, keeping them separate from the noodles.

Add green onions, bell peppers, and snap peas to the dish.

Top with the crispy tofu and drizzle with the remaining dressing.

Sprinkle sesame seeds on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens