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How to make your Tofu Crispy: Crunchy Tofu Noodle Bowls

4/26/2019 0 Comments
 
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!
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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!
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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

​
​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. 
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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! 
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