Sticky Maple Ginger Tofu Noodle Bowl 

Thick Brush Stroke

Prep Time: 15 mins Cook Time: 25 mins Servings: 4

This Sticky Maple Ginger Tofu Rice Noodle Bowl with Steamed Broccoli makes for one comforting, nutritious and delicious gluten-free and vegan meal!

INGREDIENTS

tofu tapioca flour coconut oil maple syrup coconut oil ginger root apple cider vinegar sriracha sauce garlic powder ginger rice noodles broccoli optionally sesame seeds, for garnishing

INSTRUCTIONS

Press package of tofu in a tofu press, allow the brine to drain. Pat tofu to dry. Slice into 1/2-1″ cubes. In a large bowl combine tofu; and tapioca starch. Toss to coat.

Thick Brush Stroke

In a large oven-proof frying pan heat 3 tbs coconut oil over medium heat. Place coated tofu in one even layer in skillet and fry  

Thick Brush Stroke

Preheat oven to 400°F. In a mixing bowl combine maple syrup, coconut oil, grated ginger, vinegar, sriracha (optional), garlic powder, and ground ginger. Whisk until smooth.

Thick Brush Stroke

Pour maple ginger sauce over tofu; toss to coat. Place coated tofu in preheated oven and bake for 15 minutes.

Thick Brush Stroke

To serve, place cooked rice noodles in a bowl and top with maple ginger tofu, steamed broccoli, and sesame seeds. Enjoy!

Thick Brush Stroke
Thick Brush Stroke

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