Crispy Tofu Noodle Bowl
1 Tbsp. tamari
1 tsp. white miso paste
1 small garlic clove, minced
1/4 tsp. chili paste
handful of rice noodles
1 small carrot, peeled into ribbons
1 small head of broccoli, cut into florets
baby bok choi
2 cups water
1 tsp. sesame oil
1/3 block extra firm tofu, cubed
Bring the 2 cups of water to a boil.
In a deep soup bowl combine tamari, miso, garlic, chili paste, rice noodles, and all veggies.
Pour boiling water into the bowl, from step two. Be sure noodles are completely covered in the water. Allow to sit while you prepare the tofu.
In a medium saute pan, heat the sesame oil over medium/high heat. Add cubed tofu and saute until all sides of the tofu cubes are golden brown (about 5 minutes).
Dump the contents of the soup bowl into the saute pan and cook for another 2-3 minutes, until noodles are soft.
Transfer back to bowl.