Cooked - Honey Ginger Noodles w/ Tofu

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that_vegetarian

Honey Ginger Noodles w/ Tofu

3.0

¼ cup + 1 tablespoon tamari or soy sauce (use low sodium if desired)

2.5 tablespoons honey

4 cloves minced or pressed garlic

1 tablespoon grated ginger (from about a 1 inch chunk of ginger)

Juice from 1 small lime (about 2-3 tablespoons of juice)

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil (can use regular)

1 tablespoon sriracha (can sub chili garlic sauce or a pinch of red pepper flakes)

¼ cup reserved noodle cooking water (can sub water or broth but the noodle water adds silkiness and starch)

1-2 tablespoons sesame oil (can sub another oil or butter)

12-14 oz extra firm tofu - cubed (drained and pressed*)

2 bell peppers - finely sliced

8 oz green beans - finely sliced

1 bunch scallions - finely sliced (I like to reserve some for topping)

~6 oz cooked soba noodles (can sub ramen, rice noodles, glass noodles, etc)

⅓ cup roughly chopped cashews (can sub sesame seeds or peanuts. Can also omit, but I love the flavor and crunch the cashews add.)

~1-2 tablespoons additional fresh chopped scallions for topping (optional, adds extra color to the recipe)

Optional chili oil for topping (I mostly did this to add optional color)

Whisk together all sauce ingredients and set aside.
Heat sesame oil over medium heat in a large skillet or wok. Add scallions and tofu. Cook for 5 minutes.
Add peppers and green beans. Cook for about 10-15 more minutes, until tofu is browned and veggies are cooked through.
Reduce heat to low and add the noodles. Pour the sauce over top and toss everything together. Cook for about 3 more minutes, until the noodles are warmed through and evenly coated in the sauce.
Turn off heat. Top with cashews, scallions and chili oil (if using). Divide out and serve.

https://www.instagram.com/p/DdG6akkBhNv/

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodles

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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