Equipment
- stove
Ingredients
- 1 tbsp vegetable broth or oil for cooking
- 16 oz high protein super firm tofu, crumbled
- ½ lb spaghetti or udon noodles, gluten free if desired
- 4 garlic cloves, minced
- 6 green onions, finely chopped, green and white parts separated
- 2 tbsp ginger, minced
- ¼ cup roasted cashews, chopped
Sauce Ingredients
- ¼ cup coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp mirin
- 1½ tbsp maple syrup
- 2 tbsp chili garlic sauce, or sriracha
- ½ tsp black pepper
- pinch salt
Method
- Begin by heating a large cast iron skillet or wok over medium high heat. Add in a splash of water, broth or cooking oil to coat. Add in your crumbled tofu and sauté for 5 minutes, stirring occasionally until the edges are crisp and golden. Remove and set aside.
- While the tofu is cooking, prepare your noodles according to package instructions and add all ingredients for the sauce to a jar and whisk to combine. Season to taste and set aside.
- Add another splash of water, broth or cooking oil to the skillet or wok over medium heat and add in the garlic, ginger and whites of your green onions. Sauté for 60 seconds until fragrant. Pour in the sauce, reduce heat to low and bring sauce to a gentle simmer, stirring frequently. Add in the tofu and stir to coat. Add in the noodles and toss to combine. Sprinkle on the cashews and green onions. Enjoy!
Nutrition
Serving 1servingCalories 389kcalCarbohydrates 62gProtein 18gFat 7gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 3gSodium 885mgPotassium 446mgFiber 3gSugar 11gVitamin A 189IUVitamin C 4mgCalcium 80mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
