Serves: 3-4 Total time: 35 mins + 2 hours to press tofu
If you know me, you know I LOVE noodles! Since I try to keep my grain consumption on the low end because I know it contributes to my inflammation levels, I'm always experimenting with paleo options. This bowl with crispy baked tofu stars Konjac noodles made from the Japanese root vegetable and loads of crispy sauteed veggies, making it a satisfying meal when you just need that noodle fix!
What you need to make the bowl:
1 package Japanese konjac noodles
1 package organic, non GMO extra firm tofu
1 head broccoli, chopped
1 red, orange or yellow bell pepper, sliced thinly
1 carrot, grated
2 tbsps avocado oil or EVO
1 tbsp tapioca (for crisping the tofu)
2 green onions, chopped (for garnish)
What you need to make the sauce:
1/4 cup low-sodium Tamari, coconut aminos or gluten free soy sauce
4 cloves garlic minced
2 tbsp coconut sugar (or sub maple syrup)
1 tbsp chili-garlic sauce (or sriracha)
1 tbsp rice vinegar
1 tbsp hoisin sauce (optional)
1 tbsp toasted sesame oil
1 tbsp tapioca flour for thickening sauce
What you need to do:
Remove konjac noodles from package, rinse very well and set aside.
Press tofu to drain the water. Remove from package and wrap your block of tofu in a clean dish towel. Place on a plate and put 3-4 heavy books on top for at least 2 hours.
Chop all your veggies.
Make your sauce by adding all ingredients except tapioca flour to a mason jar. Shake well and add sauce to a small pot on stove.
When your tofu is drained. Chop it into small squares and preheat oven to 400F. In a large bowl, coat tofu evenly in 1 tbsp avocado oil and 1 tbsp tapioca flour. Arrange tofu on a baking sheet with parchment paper, taking care to ensure the pieces are not touching. Bake for 30 mins, turning once.
As your tofu bakes, add all veg except green onion and broccoli to a large frying pan or wok with 1 tbps remaining avocado oil. Sautee veggies on medium heat.
Add broccoli to a steamer to save time. Set aside when fork tender.
Meanwhile, heat your sauce on medium - whisking 1 tbsp tapioca flour into sauce rapidly as it heats. This will thicken up your sauce.
When your veggies and tofu are done cooking, add everything to the large pan including the noodles. Coat in sauce, mix well, garnish with green onions, serve and enjoy.
If you make this recipe, please take a photo and tag @yourbestlifewithlisa