Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
377 kcal
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Course
Main Course
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Cuisine
Asian, Vegan, gluten-free
Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls
Description
This recipe features tofu pressed to remove moisture, then sliced and marinated in a blend of soy sauce, sriracha, sesame oil, maple syrup, rice vinegar, garlic powder, salt, and miso paste. The tofu slices are baked alongside sliced carrots and broccolini, which are drizzled with some marinade to roast simultaneously. Vermicelli noodles are cooked separately, with chard leaves blanched briefly to add greenery and texture to the dish.
The resulting bowl combines tender roasted vegetables and noodles with crispy, flavorful tofu slices. The marinade imparts a touch of heat, sweetness, and umami, while the garlic and miso deepen the flavor profile. The chard's leafy texture and the softness of noodles balance the crispy tofu.
This dish can be garnished with fresh herbs like cilantro or mint and supplemented with sprouts or roasted nuts for additional crunch. It makes a nutritious and satisfying bowl-style meal that emphasizes complementary textures and bold tastes from the marinade and roasting.
The recipe yields about four servings.
Ingredients
- 12 to 14 oz tofu pressed for 15 minutes, sliced into an inch and half length slices.
Marinade and Dressing:
- 1/4 cup soy sauce , use tamari for gluten-free
- 1 to 2 tbsp sriracha or other asian chile-garlic sauce
- 2 tsp sesame oil
- 3 tbsp maple syrup
- 1 tsp rice vinegar
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp miso paste
Bowl:
- 1 cup carrot sliced; or other veggies
- 1 cup broccolini sliced; or other veggies
- 8 oz vermicelli noodles I use brown rice or white rice maifun, or maifun rice noodles
- chard leaves hard stems removed and chopped
Instructions
- Press the tofu for 10-15 minutes to remove excess moisture.
- Combine the marinade ingredients in a large bowl. Slice the tofu and marinate for 10 minutes.
- Line a sheet with parchment. Preheat the oven to 400 degrees F (205 deg C). Fish out the tofu slices and place on the parchment lined sheet. Slice veggies like carrots, beet, broccolini and place on the sheet. Drizzle some of the marinade on the veggies.
- Bake for 18 to 20 mins. or until the tofu is crisp and veggies roasted.
- Meanwhile, cook the vermicelli noodles according to instruction on the package (Bring a large pot of water to a boil, add the noodles and cook for 3 to 5 minutes depending on the noodles). Add chopped greens to the pot as well to blanch.
- Plate the cooked noodles, blanched greens in a bowl. Top with tofu and veggies. drizzle remaining marinade and serve. Garnish with cilantro or mint. Add some sprouts or roasted nuts for variation.
Notes
- The recipe yields approximately four servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 726mg | 30% |
| Potassium | 209mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2311IU | 46% |
| Vitamin C | 5mg | 6% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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