Garlic Ginger Tofu with Noodles

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by Vegan in NJ

For the marinade:
3/4 cup water
¼ cup of coconut aminos (tamari or soy sauce also work)
1 tablespoon vegan Worcestershire
1 tablespoon liquid sweetener (I used coconut nectar)
1 tablespoon garlic, minced
2 teaspoons ginger, minced
2 teaspoons sesame oil
2 teaspoons onion powder
1 teaspoon ground szechuan peppercorns
½ teaspoon liquid smoke
½ teaspoon white pepper

1 package Nasoya Organic Super Firm Tofu
¼ cup water
1 tablespoon cornstarch
2 servings of your favorite ramen noodles

For serving (optional)
Sesame oil
Green onions
Sesame seeds

Preparation

  1. Press tofu and prepare marinade by combining all ingredients except cornstarch and ¼ cup of water. Cut into cubes or slabs, whichever you prefer. Let marinade for 30 minutes or up to overnight.
  2. Pre - heat oven to 425F and once pre - heated, bake tofu for 10 - 15 minutes on each side. The time may vary depending on the size of your tofu piece.
  3. Prepare your cornstarch slurry by mixing together the cornstarch and remaining ¼ cup of water.
  4. Heat leftover marinade in a pan, then add cornstarch slurry. Stir until thickened , at least 10 minutes.
  5. Prepare ramen noodles as directed, then drain.
  6. Combine thickened sauce with noodles, reserving a few tablespoons to drizzle over your tofu.

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