Spicy Tofu Vegetable Noodle Bowl (Vegan)

Spicy Tofu Vegetable 
Noodle Bowl


  • 1 box spaghetti
  • 1 block tofu, pressed, cut into strips
  • 2 tbsp tamari
  • 1 tbsp sriracha sauce
  • 1-2 tsps toasted sesame oil
  • 1 tbsp pure maple syrup
  • 2 tbsp olive oil, separated
  • 1 tsp olive oil
  • 2 large carrots, cut into matchsticks
  • 1 green bell pepper sliced into strips
  • 1 red bell pepper, sliced into strips
  • 1 yellow onion, sliced into half moons
  • 3-4 cloves garlic, minced
  • 8 ounces shiitake mushrooms, stemmed and sliced thin
  • 3-4 scallions, sliced on the diagonal
  • 1 package frozen baby peas, thawed

preparation steps:

1. marinate tofu strips in tamari, sriracha sauce, maple syrup, 1 tbsp olive oil, and sesame oil-at least 1 hour

2. preheat oven to 425 degrees

3. bring large pasts pot of water to a boil  

4. remove tofu strips from marinade with slotted spoon and place on parchment paper lined baking sheet-brush again with marinade and set left over marinade aside

5. place tofu in 425 degree oven and bake until tofu is crispy on the outside and still tender inside (20 -30 minutes)

6. cook spaghetti al dente

7. drain spaghetti and toss with a 1 tsp olive oil to keep noodles from sticking and set noodles aside

8. heat wok and add remaining tbsp of olive oil

9. wok fry onions, carrots, peppers, and mushrooms in 1 tbsp olive oil until almost tender

10. add minced garlic and cook 2 more minutes or so

11. turn off heat

12. add peas, cooked pasta, and reserved marinade and stir quickly untill well mixed

13. serve hot



Popular Posts