Vegetarian rice noodle stir-fry with soy-maple baked tofu

This is the last of it – no more summer platting since we are into October now. I could not resist these adorable llama plates and it seemed like awesome plating for this tasty stir-fry with baked soy-maple tofu strips. Loaded with fresh veggies, edamame beans, bok choy and lots of vermelli noodles and tofu, it’s not only delicious but nice and filling. Great anytime of year.

Ingredients

Vermicelli noodles, cooked

Olive oil

½ cup of onion

1 ½ cups of broccoli

A handful or two of bok choy

2/3 cup of edamame beans

½ block of tofu

1/4 cup of tamari or soy sauce, plus additional 2 tbsp

4 tsp sesame oil

2 tsp pure maple syrup

1-2 tsp of brown sugar

1/2 tsp of minced garlic or garlic powder

Directions

Preheat oven to 400 F. Cut tofu into 1 to 2 inch strips and put on a cooking pan. Top it off with 2 tbsp of tamari or soy sauce, 2 tsp of sesame oil and 2 tsp of maple syrup. Coat well over tofu and bake in the oven for 25-30 minutes until crispy. Now, make the stir fry sauce: mix together in a small bowl 1/4 cup of tamari or soy sauce, 2 tsp of sesame oil, 1-2 tsp of brown sugar and 1/2 tsp of minced garlic or garlic powder. Heat up a pan with some olive oil over medium heat and cook onions. Then add in broccoli, bok choy and edamame beans and cook well. Then add in sauce and mix well. Finally, add in vermicelli noodles, mix them in well and plate. Top with baked tofu and enjoy.