asian-baked-tofu
Jul 20, 2020 |
Stuff to: Eat

Asian Baked Tofu Over Rice Noodles

If you’re searching for some variety in your diet, don’t be afraid to try something new – especially if you’re thinking of going plant-based. According to research, a plant-based diet is linked to lower inflammation levels, which is ideal for Crohn’s disease sufferers. Choosing to skip meat in favor of plant-based alternatives can bring good news for your digestive system and Crohn’s symptoms.

You can cook up Asian Baked Tofu Over Rice Noodles if you want some plant-based variety in your diet. This recipe combines excellent flavor with easy-to-use ingredients that won’t cost a lot or be difficult to find. You’ll need:

  • 1 tablespoon sesame oil.
  • 1 tablespoon smooth peanut butter.
  • 1 tablespoon maple syrup.
  • 3 tablespoons low-sodium soy sauce.
  • 2 tablespoons lime juice.
  • 8 ounces of extra firm organic tofu.
  • 2 teaspoons sesame oil.
  • 2 cups of frozen vegetables (any kind you like).
  • 1 can of baby corn.
  • 6 ounces of rice noodles.
  • Fresh cilantro.

To make the recipes, you’ll cut the tofu into cubes and whisk together the sesame oil, peanut butter, maple syrup, soy sauce, and lime juice. Toss the tofu with that marinade and bake it for 20 to 25 minutes. While the tofu is in the oven, cook the rice noodles and saute your chosen frozen vegetables in the remaining sesame oil. 

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