A miso-chili-garlic marinade provides every chew of tender, seared tofu on this recipe from meals blogger Chef Bai a beautiful, fragrant, peppery style. Pair with skinny, Thai-style rice noodles and contemporary greens for a straightforward go-to plant-based meal.
What you want:
For the tofu marinade:
½ cup coconut aminos
1 tablespoon miso paste
1 teaspoon chili garlic paste
1 block tofu, pressed and cubed
For the salad:
1 (16-ounce) bundle purple rice pad Thai noodles, cooked to bundle directions
1 teaspoon sesame oil
1 cup thinly sliced purple cabbage
1 massive carrot, grated
10 snap peas, thinly sliced
4 inexperienced onions, sliced
4 mandarins, peeled and separated
For the dressing:
Juice of 1 blood orange
Juice of 1 lemon
3 tablespoons olive oil
1 tablespoon maple syrup
½ teaspoon floor ginger
¼ teaspoon pepper
½ teaspoon salt
What you do:
- For the marinade, right into a jar add coconut aminos, miso paste, and chili paste. Stir with a fork till absolutely blended. On a big flat plate, lay out cubed tofu and pour marinade over high. Gently toss till tofu is absolutely coated on all sides, after which put aside in fridge for 15 to twenty minutes to marinate.
- For the salad, into a big pot, add noodles and drizzle with sesame oil. Put aside.
- For the dressing, into a big jar, add all elements, screw on lid and shake till nicely mixed. Put aside.
- Take away tofu from fridge. Warmth a cast-iron skillet over medium-high warmth, then add tofu. Prepare dinner both sides for two minutes. Pour additional marinade over high and toss. Take away from warmth when tofu is seared on all sides.
- Onto every serving plate, add a beneficiant quantity of purple cabbage, ½ cup of noodles, carrots, snap peas, inexperienced onions, 5 mandarin slices, and some slices of seared tofu. Garnish with a wholesome splash of dressing and luxuriate in.