On a freezing Friday night after a LONG week, I just wanted a bowl of asian noodles without getting takeout. I changed up the menu a little bit because I wasn’t feeling a buddha bowl anymore, I wanted noodles. Luckily all I had (or Josh had) to do was grab some dried stir fry rice noodles and we already had everything else.

This was exactly what I had in mind! It was delicious and didn’t take long to whip it up. You can throw in whatever protein or veggies you have on hand and it’ll still be great.

Crispy Garlic Tofu and Rice Noodles

Serves 4

1 16 oz package of extra firm organic tofu

1/2  box of dried stir fry rice noodles

2 crowns of broccoli, cleaned and chopped

1 zucchini, halved and sliced

1 small onion, halved and sliced

Couple handfuls of baby spinach

2 tsp toasted sesame oil

1/2-3/4 cup of Soyaki sauce (TJ’s)

1/4 c raw cashews, toasted

pepper to taste

1 tbsp low sodium soy sauce

1 tsp garlic powder

1 tbsp corn starch

1. First, drain and cut your tofu into small cubes and leave out to drain for about an hour. Boil water for noodles and follow directions on the box to cook. You can roast the tofu in the oven on 400* for about 20 minutes or I used my iron skillet to cook my tofu. I laid the tofu in my skillet with 1 tsp sesame oil and topped with pepper, garlic powder, and soy sauce. Let it cook until crispy on all sides.

2. Add 1 tsp sesame oil to a large skillet and add the onions and broccoli to cook for a few minutes.

3. Then add the zucchini and spinach and cook down until spinach is wilted and vegetables are tender.

4. Add the soyaki and cornstarch and cook until the sauce becomes thick and sticky and coats the veggies.

5. Add the cooked noodles, tofu, and toasted cashews. Stir to combine and eat on the sofa with chopsticks by a fire.