Vegetarian, Dairy-free, Egg-free, Peanut-free, Tree-nut-free, Fish-free, Shellfish-free, Pork-Free, Red meat-free
Ingredients
8
Ounce
linguine noodles
1
Tablespoon
sesame oil
14
Ounce
extra firm tofu
1
Teaspoon
garlic powder
1
onion
2
garlic clove
2
carrot
1
red bell pepper
4
Tablespoon
low sodium soy sauce
1
Tablespoon
maple syrup
1
Tablespoon
rice wine vinegar
3
scallion
4
Tablespoon
cilantro
Directions
Begin by cutting the tofu into 1/2-inch cubes. Pat the tofu cubes dry between a dishcloth or paper towels to remove excess moisture.
Heat a skillet over medium-high heat with a small amount of oil. Cook the tofu in the hot skillet, shaking the pan frequently to prevent sticking, for about 5-6 minutes on each side or until they turn golden and have a lightly crispy appearance. Sprinkle the tofu with garlic powder and season with salt. Set it aside.
For the full step-by-step instructions and video tutorial, download the Little Lunches app.
