Garlic Tofu Rice Noodle Bowl is one of my favorite tofu dishes. Rice noodles topped with vegetables and stir-fried tofu tossed with Asian sauces. If you are on a gluten-free diet, this noodle bowl comes as a treat.
Stir fries are my favorite recipes, and when it comes to making something Vegan and Gluten-free, I love to add Tofu with rice noodles. Garlic Tofu Rice Noodle Bowl is not only low in fat but adds a lot of taste and texture too. Garlic Tofu Rice Noodle Bowl bowl is a complete balance of protein, carbs, and vegetables. You can switch tofu with chicken, fish or beef and add as many vegetables as you want.
How do you make tofu crispy?
To make Tofu crispy, the best way is to
- Discard all the water first and press it with a heavy object so that all the excess water squeezes out.
- Then cut it into cubes and add cornstarch.
- Before adding it into any recipe, stir-fry it.
Is eating tofu good for weight loss? - Vegetarians turn to tofu because it’s packed with 10 grams of protein per half-cup serving.
- Tofu contains no saturated fat and is very low in fat overall. Hence Tofu can be a great help in weight loss.
Can tofu go bad in the fridge?
As long as the tofu is stored properly and unopened, it should be fine for at least two months after the production date. Once the package is opened, it’s suggested to consume the tofu within 3 to 5 days.
Store your tofu dishes in airtight containers in the refrigerator. Reheat them as you would other leftovers. Tofu can also be frozen, but this will change the texture.
Casseroles, stews, soups, chillis, and curries can all be made ahead of time and all work great as freezer meals.
This is how I made Garlic Tofu Rice Noodle Bowl
Garlic Tofu Rice Noodle Bowl
A delicious, gluten-free tofu and rice noodle bowl with lots of vegetables.
Ingredients
- 4 cups boiled rice noodles
- 400 grams Tofu drained, dried and cubed
- 2 tbsp sesame oil
- 1 tsp black pepper powder
- 1 tbsp garlic paste
- 1 tsp minced ginger
- 2 tbsp maple syrup
- 4 tsp soy sauce add according to your choice
- 1 tbsp vinegar
- 2 tbsp chili garlic sauce
- 2 tsp corn starch mixed with 1/2 cup of water
- salt to taste
- few vegetables of your choice uncooked or cooked
- 1/2 white sesame seeds for garnish
Instructions
-
Cook the rice noodles according to the package instructions. drain them and run them under cold water and keep them aside.
-
Heat the oil in a nonstick pan, and cook the tofu. Till it is brown on all the sides.
-
Once it is crisp, take it out and then add the remaining oil in the pan. Add ginger, garlic paste and saute for a minute.
-
meanwhile mix all the sauces together in one bowl and cornstarch in water in another bowl.
-
Add the sauces in the pan first and then add cornstarch and water mixture. add 1/2 cup of more water, so that the sauce is not too thick. let this boil for a couple of minutes and when you get the desired consistency, add salt and black pepper.
-
Add the cooked tofu and mix gently. let this cook for 5 minutes on high flame till the sauce covers the tofu nicely. Sprinkle some sesame seeds all over and turn off the stove.
-
To arrange in a bowl. place the noodles first and then top it with tofu, and some blanched broccoli, cucumber, onions, zucchini and other vegetables of your choice. serve hot and enjoy!
Can’t make it now?
PIN it to view later
If you try this recipe, please share your feedback along with pictures on my FACEBOOK PAGE and don’t forget to follow me. Please subscribe to my blog for latest updates. Please Follow me on
Facebook
Instagram
Pinterest
twitter
Thanks,
Swati Goyal
