For a couple of late 20-somethings that work in the ad biz, we've totally nailed down the quick and delicious, healthy meal thing. Between working late on projects, crushing deadlines, and training for that whole marathon thing we've got coming up, Luke and I have been a little strapped on time. Now, we could totally get fast food and it would be quick and easy. However, did you ever notice after eating fast food, you feel sluggish and unable to go back to knock out those 20 change orders that need to get done, like now. It's okay, we've all been there.
When you're working at an agency, ain't nobody got time for that! So, with that in mind we've come to you today with one of Luke's favorite meals that keeps both him focused and on track:
The noodle bowl.
Specifically, the crispy tofu noodle bowl. Take this recipe as sort of a wireframe for a great vegan noodle bowl. The vegetables are interchangeable. No kale? That's cool. Use shredded cabbage or spinach leaves instead. Red peppers a no-go? Use radishes. It's all good. We've even put in leftover roasted veggies or stir fried chinese eggplant and bok choy. Use whatever vegetables you've got laying around, however I highly recommend leaving the core of the dish in tact with crispy tofu, soba noodles, and the sesame-soy vinaigrette.
Ever wonder what the trick to great tasting tofu is? Omnivores will tell you that the trick is not to eat it (ha!), but they are totally wrong. The trick is to press the tofu cubes for 15 minutes, toss them in cornstarch, then fry the pieces in vegetable oil in a heavy duty skillet until golden brown. #Getinmybelly am I right?
Now that you have this recipe, go take a break from the 15th revision of that logo and make it. Then come back to your work refreshed and satisfied. If you happen to make this crispy tofu noodle bowl or any of our other recipes, take a pic and tag it #kaleyeahitsvegan so we can check it out! We love to see our recipes in action.
Crispy Tofu Noodle Bowl
- 1 block extra firm tofu
- 1/4 cup cornstarch
- 3 tbsp vegetable oil
- 12 oz soba noodles
- 1/2 large cucumber sliced
- 2 cups mixed greens such as cabbage, spinach, or kale
- 1/2 cup shredded carrots
- 2 tbsp black sesame seeds for topping (optional)
Sesame soy dressing:
- 2 tbsp soy sauce or tamari
- 2 tbsp sesame oil
- 1/4 cup rice vinegar
- 1 garlic clove minced
- 1 tbsp agave or sugar
- 2 tbsp water
- Juice from 1 lime
- 1 tsp garlic chili paste (optional for heat!)
1. Cook noodles according to package directions.
2. While water is heating up for noodles, cut tofu into bite sized cubes. Place 2 paper towels on a plate. Put tofu on paper towels. Place 2 more sheets of paper towels on top. Place heavy skillet or another plate with some heavy objects on top (I use cans of beans). Press for 15 minutes. When tofu is done pressing, toss in 1/4 cup cornstarch until all pieces are coated.
3. Heat vegetable oil over medium-high heat in a heavy skillet. Fry tofu in hot oil until each side is golden. Set aside on paper towel lined plate to absorb excess oil.
4. In a small bowl, whisk together all dressing ingredients.
5. Divide noodles among bowls and top with vegetables, tofu, and sesame soy dressing.