Glossy Slurpy Noodles with Crispy Sweet and Sour Tofu
Ingredients
- Tofu: 1 block pressed for 1 hr
- Arrowroot: 1T
- Olive oil
- For marinating tofu
- Liquid aminos or soya sauce: 4T
- Xylitol or brown sugar: 2 T
- Apple cider vinegar: 1T
- Sriracha: 1/2T
- Ginger powder: 2t
- Liquid aminos or soya sauce: 4T
- Xylitol or brown sugar: 2 T
- Apple cider vinegar: 1T
- Dried basil: 1/2 t
- Sriracha: 1T
- Arrowroot: 1T
- Water: 2T
- Ginger: 1 T grated
- Carrots: 2 cut in thin strips
- Broccoli: 1 cup
- Celery: 2 cut in thin strips
- Vermicelli noodles: 2 portions cooked as per packet instructions
Preparation
Place whole block of pressed tofu in a lidded container with the marinating ingredients. Refrigerate for at least 1 hr turning the container every 10 minutes for an even marinade
Take tofu out of the container and place on a chopping board. Cut tofu in bite sized pieces and return to the container. Sprinkle 1 T arrowroot powder over tofu and put the lid on. Shake to coat evenly then tip the tofu onto a lined baking sheet and drizzle with olive oil
Roast in a preheated oven at 190C for 30-35 min turning half way
While tofu is cooking make your noodles. In a bowl mix together liquid aminos, xylitol, apple cider vinegar, dried basil and sriracha. In another bowl mix together arrowroot and water
Heat olive oil in a wok and add ginger, carrots, celery and broccoli. Stir fry for 5 minutes and add contents from both bowls mixing constantly to avoid lumps. Add noodle and stir fry for a few minutes. Garnish with fresh basil leaves