How to make your Tofu Crispy: Crunchy Tofu Noodle Bowls

Learn how to make your tofu extra crispy! I'm using a silken-firm tofu and even still you can achieve a crispy delicious tofu. If you use a firm tofu your results will be that much better. The secret is in the method, one ingredient makes all the difference in the world. See below and get cooking!

You can just use the tofu recipe or serve it over some mung bean noodles with veggies for your very own Crunchy Tofu Noodle Bowl. The sauce and marinade create a wonderful flavor with hints of lime bursting through. The noodles are low-cal / low-carb so you can enjoy the crispy tofu and keep your frame. The veggies offer 5+ for your 5-a-day minimum and the tofu offers a great source of protein. Come and get some! If you don't want to cook it yourself, ask me to make it for you during our next event May 20 - June 20, 2019, see gravitybodyacademy.com for details to sign up! We'd love to meet you!

Ingredients:
1 Block Firm Tofu - Drained
2 Cups Fresh Spinach
1 Red Bell Pepper - Chopped
4 Large Button Cap Mushrooms - Sliced (or fav) 
2 Bundles of Vermicelli Noodles/Mung Bean Noodles
2+ Tbsp Avocado Oil or oil-free
1/3-1/2 Cup Potato Starch
1/2 Tbsp Vegetable Broth Powder (opt/season to taste)

Marinade:
2 Tbsp Soy Sauce (Use Tamari for Gluten-Free)
1 Tbsp Hot Sauce
1 Tbsp Tahini 
2 Tbsp Lime Juice - Freshly Squeezed
Opt: 1/2 Tbsp Agave or Maple Syrup
Red Pepper Flakes to taste

Sauce:
1/4 Cup Soy Sauce (Use Tamari for Gluten-Free)
2 Tbsp Hot Sauce
2 Tbsp Tahini 
1/4 Cup Lime Juice - Freshly Squeezed
Opt: 1 Tbsp Agave or Maple Syrup
Red Pepper Flakes to taste
2 tsp Minced Ginger
2 tsp Minced Garlic
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​Directions:

1. Make the marinade and sauce at the same time in two separate dishes. 
2. Slice the tofu into cubes, top with marinade and set aside for 30-60+ minutes.
3. Once marinated, add the potato starch, our secret ingredient, and vegetable broth powder to a plastic container with a lid and shake or use a bag. Once coated go over to the stove.
4. Add Avocado Oil to a non-stick pan, enough to create a shallow amount to pan-fry in. Heat over medium heat. Add one small piece of tofu, once it sizzles around the edges, add the balance. Allow to brown for 5-10 minutes, keep an eye, once as desired, flip and take it on the other side, opt to get all sides if you really want, I didn't this time and still was awesome.
5. Meanwhile, prepare your veggies. Then in a cast-iron pan, saute them in water or a little oil, first the bell pepper with a little salt and pepper for 3-5 minutes, then the mushrooms with a little salt and pepper if desired, lid on, 5 minutes over a low flame. After 5 minutes, add the spinach and cook until wilts, one minute or less, remove from heat, set aside in a dish. 
6. While the veggies are cooking, boil water. I used my kettle for ease. Once boiling, pour it over the vermacilli noodles, break up slightly, allow to rest in the hot water for 5 minutes or less according to the package/desired consistency. Drain.
7. Add the noodles to the cast-iron pan, add the sauce, add the cooked veggies that you set aside and heat throughout.
8. Serve hot with the crunchy tofu on top. ENJOY EACH BITE!!! I made 2 big bowls but we did get 4 meals out of it, the leftovers are super delicious as the sauce absorbs in the noodles and is excellent. 

Oil-Free? Air-Fry, Bake, cook the veggies in water or vegetable broth. Try this recipe featured in the image below. This recipe was inspired from the one below so it's very similar. E N J O Y!