noodles on a sunny saturday🌞🍜

🌞recipe:
1/2 medium sized red onion
1 rib celery
1-2 baby bokchoy ( optional, I just had it in the fridge! )
4 cloves garlic
1.5” of fresh ginger
1/2 cup fresh cilantro ( chopped w/ stems)
1/2 cup Thai basil ( leaves )
1/2 block firm tofu
3/4 cup frozen edamame
Brown rice pasta ( 2 servings )
1 tbsp cooking oil

✨ Sauce
2 tbsp hoisin sauce
1 tbsp soya sauce
1 tbsp rice vinegar ( sub lime juice )
1 heaping tbsp red miso paste
1 tbsp PB
1/2 tsp sesame oil
1 tsp sriracha ( or to taste )
Splash of water, if needed!

* if GF sub hoisin sauce for 1 tbsp tamari sauce, 1 tbsp maple syrup

* if allergic to PB, sub for almond butter

👏🏻Directions:

• heat a large pan on medium heat and cut tofu into cubes. Once the pan is hot, add oil and the tofu, cook until golden brown on the sides

• while that’s browning, slice red onion, chop celery and bokchoy, mince ginger and garlic. Then add all of that to the pan with the tofu, season with a good pinch of salt and cook for 6-8 minutes or until onions begin to soften. You may want to reduce the heat a touch so the ginger and garlic don’t burn!

• while that’s going boil a pot of water for the noodles, once boiled add several good pinches of salt and your pasta, cook according to package!

• chop then add your cilantro and Thai basil to the pan, along with edamame. make your sauce

• once pasta is done strain and add it to the pan along with your sauce. Mix it well, then serve with green onion and sesame seed!

Hope you enjoy!! Sending you so much love 💛✨🌞🙌🏻👩🏻‍🍳🍜
#veganrecipes #veganfood #noodles #sweetandsavory #spicynoodles #simplerecipes #plantbasedfood #plantbasedrecipes #yummy #foodfreedom #nourishnotpunish