Crispy Tofu Noodle Bowl

Crispy Tofu:

1 Tbsp soy sauce (15 mL)

2 tsp canola oil (10 mL)

2 Tbsp cornstarch (30 mL)

1- 350 g block of extra firm tofu, drained, pressed and cut into 1 1/4 inch (3 cm) cubes (1)

Dressing:

1/4 cup canola oil (60 mL)

2 Tbsp soy sauce (30 mL)

2 Tbsp rice vinegar (30 mL)

2 tsp sesame oil (10 mL)

1 Tbsp liquid honey (15 mL)

Pasta and Vegetables:

1- 300 g package whole grain long noodles (whole-wheat or buckwheat)(1)

1 red bell pepper, thinly sliced (1)

2 cups sugar snap peas, sliced (500 mL)

Garnish:

2 green onions, thinly sliced (2)

1 tsp sesame seeds (5 mL)
Crispy Tofu:
1. Preheat oven to 400°F (200°C). Transfer tofu into a large zipper bag. In a small bowl, whisk together soy sauce, canola oil and corn starch. If needed, add a little more soy sauce, 1/2 tsp (2 mL) at a time, to make a thick slurry. Pour into freezer bag and gently jostle bag gently to evenly coat tofu. Transfer tofu onto a parchment-lined baking sheet. Bake for 25 minutes, flipping halfway through until golden brown. Cool slightly.
Dressing:
1. Meanwhile, in a small bowl add all ingredients for dressing and whisk to combine.
Pasta and Vegetables:
1. Prepare noodles according to package directions. Rinse noodles with cold water and strain thoroughly. Toss cooled noodles with half the dressing. Arrange noodles on the bottom of a large serving platter or individual bowls. Top with bell pepper, peas and crispy tofu. Sprinkle with green onion, sesame seeds, and drizzle platter with remaining dressing.
TIP: Try meal prepping for the week ahead with this meal. Package the crispy tofu noodle bowl into 4 separate food storage containers to enjoy for a quick grab-and-go lunch.