Orange Tofu Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cube the tofu and place in a shallow casserole dish.
In a measuring cup, whisk together the Orange Sauce, ginger, garlic, vinegar, tamari and rice syrup.
Pour 3/4 of the sauce mixture over the tofu and stir gently to coat all sides. Cover and let stand while preparing the rest of the ingredients. Reserve remaining sauce.
Using a spiralizer, julienne peeler or sharp knife, cut sweet potato and zucchini into "spaghetti" strands. Place into different bowls and set aside.
Bring vegetable broth to a boil in a large pot and add the spaghetti. Cook for 8 minutes, then add sweet potato and cook 2 minutes.
Reserve 2 cups of broth and add to the reserved sauce mixture, then drain pasta mixture and set aside.
In the same pot, heat sesame oil over medium high.
Add the onion and carrots and cook until softened.
Add the broccoli, tofu and spiralized zucchini. Cook until broccoli begins to soften and turn bright green.
Add the pasta mixture and reserved sauce mixture. Cook, stirring, until all the ingredients are combined and the vegetables are crisp-tender.
Fold in cilantro and serve.
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
800g (2 blocks) Vitasoy Sprouted Organic Black Soybean Tofu (or your favourite firm tofu), frozen, thawed, drained and pressed200 ml (just over ¾ cup) San-J Orange Sauce2 tbsp fresh grated ginger2 cloves garlic, minced1 tbsp rice vinegar2 tbsp low sodium tamari1 tbsp brown rice syrup1 large sweet potato1 large zucchini4 cups gluten free vegetable broth1 box (12 oz) Barilla Gluten Free Spaghetti2 tbsp sesame oil1 large onion, halved and sliced into half moons3 medium carrots, sliced1 cup chopped broccoli¼ cup minced cilantro
Cube the tofu and place in a shallow casserole dish.
In a measuring cup, whisk together the Orange Sauce, ginger, garlic, vinegar, tamari and rice syrup.
Pour 3/4 of the sauce mixture over the tofu and stir gently to coat all sides. Cover and let stand while preparing the rest of the ingredients. Reserve remaining sauce.
Using a spiralizer, julienne peeler or sharp knife, cut sweet potato and zucchini into "spaghetti" strands. Place into different bowls and set aside.
Bring vegetable broth to a boil in a large pot and add the spaghetti. Cook for 8 minutes, then add sweet potato and cook 2 minutes.
Reserve 2 cups of broth and add to the reserved sauce mixture, then drain pasta mixture and set aside.
In the same pot, heat sesame oil over medium high.
Add the onion and carrots and cook until softened.
Add the broccoli, tofu and spiralized zucchini. Cook until broccoli begins to soften and turn bright green.
Add the pasta mixture and reserved sauce mixture. Cook, stirring, until all the ingredients are combined and the vegetables are crisp-tender.
Fold in cilantro and serve.
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 362.7
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 624.5 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 3.4 g
- Protein: 13.2 g
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