Spicy Maple Garlic Tofu Bowl
4
Product(s) Used
Special Diet
VegetarianCourse
Main CourseMain Ingredient
TofuOccasion
Quick & EasyIngredients
SWEET SOY-LIME VINAIGRETTE
- 4 tbsp agave
- 3 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 4 tsp San-J Organic Tamari Soy Sauce with 25% Less Sodium
- 4 tsp stone ground mustard
- 2 tsp sesame oil
- 1/2 tsp lime zest
- 1/2 tsp black pepper
- 1/2 tsp sea salt
SPICY MAPLE GARLIC TOFU
- 3 tbsp maple syrup
- 3 tbsp water
- 2 tbsp San-J Organic Tamari Soy Sauce with 25% Less Sodium
- 2 tbsp extra virgin olive oil
- 3 cloves of garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 12 oz firm organic tofu, drained, dried and sliced to ½” thickness
Assemble
- 4 cups crispy green lettuce
- 1 large yellow bell pepper, seeded and sliced
- 1 1/4 cup alfalfa sprouts
- 1 cup purple cabbage, shredded
- 12 oz rice noodles, cooked according to package instructions
- Mint leaves, for garnish
- Sesame Seeds, for garnish
Directions
SWEET SOY-LIME VINAIGRETTE
- Whisk all vinaigrette ingredients until well combined. Refrigerate until ready to use.
SPICY MAPLE GARLIC TOFU
- Place all ingredients except the tofu in a bowl. Whisk the sauce ingredients until well combined. Set aside.
- In a large non-stick pan on medium heat add 1 – 2 tbsp. olive oil. Once the oil heats up, add the tofu pieces.
- Pan fry tofu pieces on all sides until golden brown.
- Reduce heat to low and add the sauce.
- Coat each tofu piece with the sauce and cook until the sauce has slightly thickened.
- Turn off heat and remove the pan from the stove.
ASSEMBLE THE TOFU BOWLS
- Place vegetables, rice noodles and spicy maple garlic tofu on a large serving bowl.
- Garnish with sesame seeds and some mint leaves.
- Serve with sweet soy-lime vinaigrette and sliced red chili peppers in tamari.
