Garlic Chili Tofu


  • 1 block extra firm tofu drained and pressed for at least 30 minutes
  • 2 tbsp tamari
  • 1 tbsp nutritional yeast
  • 2 tsp chili garlic sauce
  • Noodles (Udon or Yakisoba)
  • 1 tbsp peanut butter
  •  1 tsp garlic chili sauce
  • 1 tbsp soy sauce
  • 2 tsp maple syrup
  • garlic powder, a pinch
  • ginger powder, a pinch
  • red and yellow peppers
  • Broccoli florets
  • grated carrots 1/2 cup



  1. Set oven to 400F. After pressing tofu, cut tofu into even cubes and place in a bowl  and add the tamari, nutritional yeast and garlic sauce. make sure tofu is covered with the sauce. Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching. Place in oven for at least 25 minutes or until edges have browned. Remove from oven and keep aside.
  2. Cook noodles according to instructions on the package  and sauté the veggies and noodles with a mix of 1 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp garlic chili sauce, 3-4 tbsp of water, 2 tsp maple syrup, pinch of garlic powder and pinch of ginger powder. Whisk together and pour into pan with noodles and veg. Sauté until noodles absorb and then fold in baked tofu.
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