Satisfy your taste buds with this Zesty Tofu Noodle Bowl, a vibrant mix of cabbage, carrots, bell peppers, and edamame tossed in a savoury sauce, served over hearty ramen noodles and crispy tofu cubes. With its zesty maple sauce, this dish elevates the flavours of your favourite veggies and tofu, making the perfect meal for any occasion.
Ingredients
For the Veggies:
1 cup red/green cabbage, thinly chopped
1 cup carrots, thinly chopped
1 bell pepper, thinly chopped
1 cup edamame, shelled
2 tbsp olive oil
2 garlic cloves
1 tbsp ginger
2 packages of instant ramen noodles
1 block tofu, cubed
1 tsp olive oil
1 tsp garlic powder
For the Sauce:
1/3 cup soy sauce
1/4 cup maple syrup
1/4 cup olive oil
3 tbsp almond/peanut butter
2 tbsp sweet chili sauce/hot sauce
1 tbsp rice vinegar
1 garlic clove
1 tsp ginger
Directions
After pressing tofu to remove excess water, cut it into cubes and toss in olive oil, garlic powder, and salt. Bake in the oven at 400°F (200°C) for 15-20 minutes or air fry at 375°F (190°C) for 10-14 minutes until crispy and golden brown. Set aside.
In a blender, mix together soy sauce, maple syrup, olive oil, almond or peanut butter, sweet chili sauce or hot sauce, rice vinegar, garlic powder, and ginger until well combined. Set aside.
Thinly slice your veggies using a food processor or by hand. Set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant. Add chopped red cabbage, carrots, bell pepper, and edamame to the skillet. Sauté for another few minutes until the veggies are slightly tender but still crisp.
Cook the instant ramen noodles according to package instructions, drain, and add them to the veggies in the skillet. Add the diced tofu into the skillet.
Pour the prepared sauce over the veggie noodle bowl and toss until everything is evenly coated with the sauce.
Garnish with sesame seeds and red chili flakes. Serve warm and enjoy!
