Five-Spice Tofu Bowls
Ingredients
- 1 (14-oz) pkg firm tofu
- 7 Tbsp low-sodium soy sauce, divided (or use tamari)
- 3 Tbsp olive oil
- 1 Tbsp Chinese five-spice powder
- ⅓ cup plus 1½ Tbsp organic granulated sugar, divided (or use raw sugar)
- 1 (8.8-oz) pkg rice vermicelli
- ⅔ cup water
- ⅓ cup rice wine vinegar
- ½ cup fresh lime juice
- 1½ cups matchstick-cut carrots
- ½ cup fresh cilantro
- 3 jalapeño peppers, thinly sliced
Instructions
- Place tofu on several layers of paper towels. Cover with additional paper towels, and gently press out moisture. Cut tofu into 12 slices.
- Combine 3 Tbsp soy sauce, oil, five-spice powder, and 1½ Tbsp sugar in a shallow dish; add tofu, and let stand 15 to 30 minutes.
- Preheat grill or grill pan to medium heat. Drain tofu, reserving marinade. Grill tofu, covered, 4 minutes per side, basting often with marinade.
- Cook vermicelli according to package directions.
- Stir together ⅓ cup sugar and water until sugar is dissolved. Stir in ¼ cup soy sauce, vinegar, and lime juice. Serve tofu over vermicelli with carrots, cilantro, jalapeño, and dressing.
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