Egg noodles of choice - cooked closer to the end of baking time
Green onions
1 lb tofu - press
1/4 cabbage large sliced and cut in half lengthways
Handful of green beanss
(Other veggies: zucchini, broccoli, etc)
Sauce
2 1/2 TB soy or tamari
1 TB sesame oil
1 TB neutral oil or olive oil
1 TB maple syrup or agave
1 TB sriracha or chili sauce
1 TB tahini (or to taste)
1 TB fresh ginger grated
1 tsp lime juice
Preheat oven 425F
Sheet pan with parchment paper.
Press the tofu to get out the water - I use a press for several hours. Once the water is out tear the tofu into 1/2” chunks.
In a bowl add the tofu and half of the sauce to marinate for 30 minutes to get some flavor in.
Cut the cabbage and have around 2 cups, drizzle sesame oil and soy sauce to coat.
Place on one side of the sheet pan the cabbage and the other side the tofu.
Bake 425F for 30 minutes.
15 minutes in flip the tofu and cabbage to brown the other side. And keep baking.
This is a good time to get the noodles in the pot to cook.
Once the noodles are cooked place into a bowl and add the rest of the sauce from the tofu add the green onions and stir to combine.
Once the tufo and cabbage (or other veggies) are done baking add them to the noodle bowl and stir.
Voila
Dinner
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