A sweet and spicy meatless dish that's sure to leave you feeling satisfied.
Ingredients
1 block (12oz)
Tofu, regular, extra firm
(drained)
1 tsp
Chili powder
1/2 tsp
Cayenne pepper
1 dash
Paprika, smoked
(a pinch)
2 tsp
Maple syrup, pure
1 tbsp
Orange juice
1 tbsp
Extra virgin olive oil
1 pinch
Himalayan sea salt
(to taste)
227 gm
Japanese noodles, soba, dry
(1 package)
6 head
Baby bok choy
3 tbsp
Sesame oil
1 bunch
Green onion
(sliced)
1/4 cup seeds
Pomegranate seeds
1 whole orange(s)
Orange peel (zest)
(or half)
Instructions
Wrap tofu in a paper towel and place a flat, heavy object on top of it. Let sit 15 minutes to remove excess moisture.
In a large shallow bowl, combine chili powder, cayenne, paprika, maple syrup, orange juice, olive oil, and salt.
Slice tofu into 1/3-inch pieces and place in marinade. Stir gently to coat each piece and let marinate 30 minutes to one day.
When ready to cook, preheat the oven to 425°F (220oC) and line a baking sheet with parchment paper.
Arrange marinated tofu slices on a tray and bake for 25 minutes until golden brown.
Meanwhile, cook soba noodles according to package instructions, drain, and divide between bowls.
Cut off bottoms of bok choy, boil in water until fork-tender, and divide between bowls. Drizzle toasted sesame oil over top and sprinkle with salt.
Divide tofu between bowls and garnish with scallions, pomegranate seeds, and orange zest. Dust with a touch of cayenne for additional flavor and spice.
Notes:
Nutritional Highlights:
Tofu - a great source of plant-based protein and is an excellent source of iron and calcium
