Curried Noodles with Crispy Tofu & Winter Vegetables {Gluten-Free & Vegan}

bojongourmet.com

52Mornings ~ Orange Juice Odyssey

subheading: Noodles:

12 ounces brown rice spaghetti such as these (or other noodles of your choice) (340 g)

subheading: Tofu and Marinade:

⅓ cup rice vinegar (80 ml)

¼ cup tamari (60 ml)

2 tablespoons vegetable oil, such as sunflower (30 ml)

1 to 2 teaspoons Vietnamese chili garlic sauce, or sriracha, plus more for serving (more or less, to taste)

1 teaspoon granulated garlic (such as Spice Society)

1 pound firm or extra firm tofu

subheading: To finish the tofu:

½ cup cornstarch (60 g)

2 teaspoons curry powder (such as Spice Society)

1 ½ teaspoons granulated garlic (such as Spice Society)

1 ½ teaspoons fine sea salt

2 to 4 tablespoons vegetable oil, such as sunflower (30 to 60 ml)

subheading: To finish the noodles:

3 tablespoons vegetable oil, such as sunflower (45 ml)

2 tablespoons tamari (30 ml)

2 teaspoons curry powder (such as Spice Society)

subheading: Vegetables:

2 tablespoons vegetable oil, such as sunflower (30 ml)

1 bunch scallions, cut into 1-inch lengths

½ pound broccoli or broccolini florets (4 cups)

½ pound cauliflower florets (2 cups)

2 large carrots, cut into matchsticks

1 cup finely shredded red cabbage (¼ of a small head)

marinade from tofu, above (scant ½ cup)

Directions at bojongourmet.com

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