Description
Spiralized carrots meet baked sesame tofu in this vibrant, healthy noodle bowl. Quick, flavorful, and perfect for a weeknight meal.
Ingredients
Scale
- 8 LARGE CARROTS
- 1 lbs (454 g) extra-firm tofu
- 2 tbsp tamari
- 2 cloves (minced) garlic
- 1 tbsp honey
- 1 tbsp grated peeled fresh ginger
- 1 tsp toasted sesame oil
- Salt
- Black pepper
- 1 tsp sesame seeds
- Olive oil
Instructions
- Preheat the oven to 350°F (177°C).
- Line a plate with paper towels, place the tofu on top, cover with more paper towels, and press until dry. Let it rest covered for a few minutes until all liquid is gone.
- In a large bowl, whisk together the tamari, garlic, honey, ginger, and sesame oil. Stir in the sesame seeds.
- Cut the tofu into triangles, dip into the mixture, coating both sides, and place onto a baking tray lined with parchment paper.
- Cook the tofu for 25 minutes at 350°F (177°C), flipping halfway through.
- Spiralize the carrots to make carrot noodles.
- Heat a teaspoon of sesame oil in a pan and sauté the carrot noodles until soft.
- Add the carrots to a serving bowl and top with the tofu.
Notes
- For extra crispy tofu, bake it for an additional 5-7 minutes at 400°F (204°C).
- If you don’t have a spiralizer, you can julienne the carrots using a vegetable peeler or sharp knife.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 large bowl
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 20