Irresistible Asian Vegan Tofu Noodles Recipe

Name: Irresistible Asian Vegan Tofu Noodles Recipe
Total time: 55 mins
Ingredients: 0.25 (16 ounce) package dried rice noodles; 0.5 (12 ounce) package firm tofu, cubed; 0.25 cup soy sauce; 3 tablespoons coconut oil, divided; 1 teaspoon teriyaki sauce; 2 cloves garlic, minced, divided; 0.25 teaspoon cayenne pepper, or to taste; salt and ground black pepper to taste; 1 red bell pepper, cubed; 0.5 cup fresh green beans, cut into 1/2-inch pieces; 1 teaspoon grated fresh ginger; sesame seeds, or to taste; 0.5 teaspoon vegetable seasoning, or to taste; 4 tablespoons vegan mayonnaise (such as Vegenaise®); 1 tablespoon fresh lemon juice, or to taste; 1 tablespoon Asian red chile sauce, such as Sriracha®, or to taste; 1 teaspoon cider vinegar; 1 splash soy sauce; salt and freshly ground black pepper to taste

This vegan rice noodle recipe combines marinated tofu and a medley of vegetables for a satisfying meal. Enhance the experience with a drizzle of vegan chili-mayo, or enjoy the natural flavors as they are.

Total time55 mins
Prep time25 mins
Cook time15 mins
Yield2 servings, 2

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Servings

Instructions

Soften the rice noodles by placing them in a large bowl, covering with boiling water, and letting them sit for about 15 minutes. Once softened, drain and rinse the noodles thoroughly.
In a bowl, mix the tofu with soy sauce, 1 tablespoon of coconut oil, teriyaki sauce, half of the garlic, cayenne pepper, salt, and pepper. Allow the tofu to marinate while you prepare the remaining ingredients.
Heat the remaining 2 tablespoons of coconut oil in a large skillet over low heat. Add the remaining garlic and cook until fragrant, approximately 2 minutes. Incorporate the bell pepper and green beans, cooking until softened, around 5 minutes. Remove the tofu from the marinade and add it to the skillet with the vegetables. Sprinkle with sesame seeds, mix well, and season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes, then cover and cook for an additional 3 minutes. Add the drained noodles and stir to combine all ingredients.
In a separate bowl, combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt, and pepper. Serve this flavorful sauce with the tofu noodles.

Nutrition

Calories: 664 kcal
Fat Content: 41 g
Fiber Content: 5 g
Sugar Content: 6 g
Sodium Content: 2633 mg
Protein Content: 13 g
Carbohydrate Content: 65 g
Saturated Fat Content: 21 g
Unsaturated Fat Content: 0 g