8 Ounces Rice Noodles, cooked according to package directions. (NOTE: Rinse well with cold water to prevent clumping or over cooking)
6 Green Onions, Diced
4 cups Thinly Sliced Kale or arugula (NOTE: Lacinato kale, also know as Dinosaur kale, is very tender and works the best. Any kale cut into slivers will work as well)
1 Avocado, Cubed
1/2 cup Cilantro Leaves (optional: substitute basil)
3 tbsp Sesame Seeds, lightly pan toasted. (NOTE: Lightly toasting the sesame seeds enhances the flavor. Use medium heat, stir and start watching closely after 4 minutes. The seeds can go from goal of golden brown to burnt with a minute or two. )
Press the tofu to remove excess fluid. Cut it into bite sized cubes. Pour the marinate over it and let it marinate at least 10 minutes. Bake at 375 degrees for 20 minutes, until lightly crisp. Set aside.
Make the dressing by whisking in a bowl or using a shaker jar. Set aside.
Combine the main bowl ingredients in a large bowl. Add the tofu. Pour in the dressing and stir to combine.
An alternate way to prepare the tofu is to freeze the entire tofu package overnight or longer. On cooking day, remove and allow to thaw while still in the container. This can be room temperature or in a big bowl of warm water. Once mostly thawed, open the package, and gently squeeze the whole block of tofu over you sink. About 1/2 cup of water will drain and the tofu will look dry and spongy. Cut into bite sized pieces and pour the balsamic marinate over it. The tofu will readily absorb the balsamic. You can bake it immediately or store in the refrigerator to bake later.
The freezer hack will also work for the lime. Freezing then thawing the lime weakens the membranes and allow juice to release readily. It is also easier to zest a frozen lime.
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, toss the sliced carrots with a little bit water to wet them (adding pepper if desired). Transfer the carrots to the prepared baking sheet and roast for 20-25 minutes, or until they are tender and lightly browned. (NOTE: can instead air fry the carrots following your air fryer directions)
While the carrots are roasting, prepare the ginger balsamic glaze. In a small saucepan, whisk together Ginger Balsamic, date syrup, minced garlic, grated ginger, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
Remove the roasted carrots from the oven and transfer them to a large bowl. Pour the ginger balsamic glaze over the carrots and toss to coat.
Garnish the glazed carrots with chopped parsley and serve hot as a side dish.
Add the tofu cubes back to the pan and toss everything together until the tofu is coated in the sauce.
Season with salt and pepper to taste.
Garnish with chopped scallions before serving.
This vegan stir-fry is a delicious and flavorful meal that’s perfect for a quick and easy weeknight dinner. The coconut balsamic vinegar adds a sweet and tangy flavor to the tofu and vegetables, and the crispy tofu cubes add a nice texture to the dish. Serve over rice or noodles for a complete meal. Enjoy!
Optional- Garnish with scallions, broccoli, mandarin orange segments and/or sesame seeds to taste.
Store the entire carton of tofu in the freezer. Several hours before making this dish, take the tofu out to thaw by putting the still unopened container in a big bowl of warm water.
When thawed, remove tofu from the container and give it a squeeze over a sink. The water will drain readily and you will notice a dry texture with sponge like holes. (My 14 ounce block of extra firm released 1/4 cup of liquid.)
Cut the tofu into bite sized cubes and optionally, squeeze again.
Place in a medium sized bowl, and add 2 tablespoons of Mandarin Orange Balsamic. The tofu will absorb this marinate like a sponge.
Bake at 375 degree for 20 minutes. Remove from oven, transfer to serving bowl and drizzle with the remaining 3 tablespoons of Mandarin Orange Balsamic. Serve with rice and optional garnishes.