Zen Garden Tofu and Noodle Bowl

Elevate Your Evening with this Delightful Plant-Based Buddha Bowl. Packed with veggies, tofu and delicious noodles, this dish is sure to satisfy.

Ingredients

• <strong>Sauce</strong>
• 3 tbsp coconut aminos, or gluten-free low sodium tamari
• 1 tbsp sesame oil
• 1 tbsp maple syrup (only if using tamari)
• 1 tbsp water
• 2 tsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 -1 tsp gochujang paste (adjust to taste for heat)
• <strong>Noodles</strong>
• 8.8 oz (250 g) sweet potato noodles (glass noodles or Japchae noodles), or rice noodles of choice.
• <strong>Tofu</strong>
• 1 Tbsp olive oil
• 1 block extra firm tofu, drained and pressed, then diced
• <strong>Veggies</strong>
• 2 cups broccoli florets, chopped into small pieces
• 2 medium carrots, peeled sliced in thin 1/2 moons (about 1 cup)
• 1 small red bell pepper, sliced thin (about 1 cup sliced)
• 2 large celery stalks, sliced thin (about 1 cup)
• 2 large green onions, sliced (both white and green parts)
• <strong>Optional Garnishes</strong>
• Sliced green onion
• Toasted sesame seeds
• Red pepper flakes (optional for extra heat)

Instructions

1. Press the tofu by wrapping in a clean dish towel and placing something heavy on top (like a cast iron pan), or using a tofu press. Leave to drain for about 20 minutes. Remove from the dish towel, pat dry, then cut into 1/2 inch cubes. Set aside.
2. In a small bowl, whisk together the coconut aminos, (or tamari), sesame oil, optional maple syrup (if using tamari), water, rice vinegar, minced garlic, grated ginger, and Gochujang paste until well combined. Set aside.
3. Cook the sweet potato noodles according to package instructions, usually in boiling water for around 6 minutes, or until tender. Drain and rinse under cold water to stop the cooking. Set aside.
4. In a very large skillet (non-stick works best), heat the olive oil over medium heat. Add the tofu cubes and cook, browning until golden on all sides, about 8-10 minutes. During the last 2 minutes of cooking, pour 2 tbsp of the sauce over the tofu to caramelize slightly, stirring often. Pull off the heat and spoon into another bowl. Carefully wipe out the pan with a damp paper towel.
5. In the same pan, warm 1 tbsp of sesame oil over medium heat. Add the broccoli, carrots, bell pepper, celery and green onion. Cook for about 10 minutes, or until the vegetables are tender but still crisp. (Cover with a lid for a couple minutes to steam the veggies if you like them more cooked). During the last 2 minutes of cooking, add the last of the sauce to the veggies. Stir in until well combined. Remove from heat.
6. Assemble into two large, or four small bowls. Divide the noodles, veggies and tofu evenly. Garnish with sliced green onions, toasted sesame seeds and red pepper flakes, if desired.
7. As we continue to embrace the beauty and renewal that spring brings, let's also renew our commitment to nourishing ourselves with mindful, healthy choices. Here's to a season of vibrant health and delicious, thoughtful eating!
8. Enjoy this recipe and share the love!
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