Asian Vegan Tofu Noodles recipe
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Ingredients
- ¼ (16 ounce) package dried rice noodles ½ (12 ounce) package firm tofu, cubed ¼ cup soy sauce 3 tablespoons coconut oil, divided 1 teaspoon teriyaki sauce 2 cloves garlic, minced, divided ¼ teaspoon cayenne pepper, or to taste salt and ground black pepper to taste 1 red bell pepper, cubed ½ cup fresh green beans, cut into 1/2-inch pieces 1 teaspoon grated fresh ginger sesame seeds, or to taste ½ teaspoon vegetable seasoning, or to taste 4 tablespoons vegan mayonnaise (such as Vegenaise®) 1 tablespoon fresh lemon juice, or to taste 1 tablespoon Asian red chile sauce, such as Sriracha®, or to taste 1 teaspoon cider vinegar 1 splash soy sauce salt and freshly ground black pepper to taste
Nutrition Info
- 664.2 caloriescarbohydrate: 64.9 gcholesterol: : -fat: 40.7 gfiber: 4.5 gprotein: 13.1 gsaturatedFat: 20.8 gservingSize: -sodium: 2633.3 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Asian Vegan Tofu Noodles
Directions
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Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.