Vegan Maple Glazed Tofu, Bok Choy & Ramen Noodle Bowl

• Meat

  • 2 Patties of gluten-free ramen noodles

• Produce

  • 6 Baby bok choy
  • 4 cloves Garlic
  • 1 tsp Ginger
  • 1 Scallion

• Refrigerated

  • 16 oz Tofu, extra firm

• Condiments

  • 3 tbsp Maple syrup
  • 3 tbsp Tamari

• Oils & Vinegars

  • 4 tbsp Coconut oil
  • 2 tbsp Coconut vinegar

Found on apolloandluna.com

Description

Ingredients

• 16 oz extra firm tofu, drained, pressed and cut into cubes
• 6-8 baby bok choy, chopped into small pieces
• 1 scallion, finely chopped
• 4 cloves of garlic
• 1 tsp freshly grated ginger
• 3 tbsp maple syrup
• 2 tbsp coconut vinegar
• 3 tbsp tamari
• 2-3 patties of gluten-free ramen noodles
• 4-5 tbsp coconut oil

Directions

• In a bowl, combine the maple syrup, coconut vinegar, ginger, scallion, tamari, and half of the minced garlic.
• Add two tablespoons coconut oil to a pan on medium high heat.
• Add the cubed tofu to the pan and cook for about 5-6 until brown.
• Add the sauce and cook another 3-4 minutes until the sauce thickens.
• Remove tofu and sauce from the pan and add to a bowl.
• Add another 2-3 tbsp coconut oil to the pan over medium heat and sautee the other half of the garlic for a few minutes, then add the chopped bok choy and tamari and cook until tender.
• Cook noodles according to the instructions on your particular package
• First add the noodles to a bowl, then the tofu and bok choy. Top with sesame seeds and crushed red pepper flakes.