Asian Vegan Tofu Noodles

Name: Asian Vegan Tofu Noodles
Total time: 55
Yield: 2
Ingredients: ¼ (16 ounce) package dried rice noodles; ½ (12 ounce) package firm tofu, cubed; ¼ cup soy sauce; 3 tablespoons coconut oil, divided; 1 teaspoon teriyaki sauce; 2 cloves garlic, minced, divided; ¼ teaspoon cayenne pepper, or to taste; salt and ground black pepper to taste; 1 red bell pepper, cubed; ½ cup fresh green beans, cut into 1/2-inch pieces; 1 teaspoon grated fresh ginger; sesame seeds, or to taste; ½ teaspoon vegetable seasoning, or to taste; 4 tablespoons vegan mayonnaise (such as Vegenaise®); 1 tablespoon fresh lemon juice, or to taste; 1 tablespoon Asian red chile sauce, such as Sriracha®, or to taste; 1 teaspoon cider vinegar; 1 splash soy sauce; salt and freshly ground black pepper to taste

Recipe by Góa Briem from allrecipes.com

55 Mins.

Ingredients

2 servings

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¼ (16 ounce) package dried rice noodles
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½ (12 ounce) package firm tofu, cubed
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¼ cup soy sauce
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3 tablespoons coconut oil, divided
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1 teaspoon teriyaki sauce
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2 cloves garlic, minced, divided
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¼ teaspoon cayenne pepper, or to taste
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salt and ground black pepper to taste
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1 red bell pepper, cubed
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½ cup fresh green beans, cut into 1/2-inch pieces

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1 teaspoon grated fresh ginger
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sesame seeds, or to taste
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½ teaspoon vegetable seasoning, or to taste
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4 tablespoons vegan mayonnaise (such as Vegenaise®)
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1 tablespoon fresh lemon juice, or to taste
•

1 tablespoon Asian red chile sauce, such as Sriracha®, or to taste
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1 teaspoon cider vinegar
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1 splash soy sauce
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salt and freshly ground black pepper to taste

Instructions

Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.