Teriyaki tofu with soba and stir fry baby spinach (vegan & gluten free)

Teriyaki tofu with soba and stir fry baby spinach (vegan & gluten free)

Teriyaki tofu with soba and stir fry baby spinach (vegan & gluten free) , .

This mouthwatering dish takes less than 20 minutes to make, perfect for busy weekdays.

INGREDIENTS:


1 block extra firm tofu
8 ounces gluten-free soba
100g Baby spinach
1 clove garlic, minced
3 tsp sesame oil
Pinch if salt
TERIYAKI SAUCE
1/3 cup soy sauce
2 tsp sesame oil
3 tbsp water
2 tbsp maple syrup
2 tbsp rice vinegar
1/2 tsp sriracha
1/4 tsp ground ginger
1 tsp cornstarch or arrowroot starch
1 clove grated garlic

INSTRUCTIONS:


• In a small bowl, combine all teriyaki sauce ingredients and set aside.

• Pat the tofu, dry with paper towels to remove excess water. Cut into small cubes.

• In a pan over medium high heat, heat 1 tsp of the sesame oil. Add minced garlic and baby spinach and stir fry 1-2 minuets until spinach begins to wilt. Remove spinach from the pan. Set aside.

• In the same medium high heat pan, add 2 tsp of the sesame oil, add the tofu and sear on all sides, cook until all sides are golden brown. Lower the heat to medium and carefully pour in the sauce, cook for 30 seconds and then remove from heat.

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