Looking for an easy weeknight dinner? These bowls are totally customizable to your littles’ tastes and preferences, and are a great way to expose your littles to new veggies and flavors.
👩👧👦 My kids always help me make this dish so everything gets done in a snap. They chop veggies using kid-safe knives, cut and season the tofu, and even help by putting their own bowls together themselves.
[cooked-sharing]
Prepare the Tofu: Cut and slice tofu into small bite size pieces. Wrap in cloth with heavy item on top (we use the cutting board) for 15 min to squeeze out extra liquid. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking. In a large Pyrex bowl, mix the spices and cornstarch together. Add the drained tofu and oil. Toss to combine (we put the lid back on the Pyrex bowl and shake it up). Spread the tofu evenly on the parchment lined baking sheet, spreading the tofu as far apart as possible. Bake 25 min.
Steam the Vegetables: Steam or blanch the vegetables until tender yet crisp. Set aside. Heat a large skillet and add 2 tbsp avocado oil. Toss veggies in oil and cover for 5 minutes. When slightly charred, add 1 tbsp minced garlic. Toss and cover again for another few minutes. Uncover and add 2 tbsp coco aminos. Toss and turn off burner.
Prepare the Base: Cook the noodles according to the package instructions (4 minutes!). Drain the water from pot. Add 1 tbsp minced garlic and 2 tbsp coco aminos. Mix well and set aside.
Assemble the Bowl: Divide the cooked noodles among 4 serving bowls. Top each bowl with sautéed vegetables and crispy tofu.
Add Optional Toppings: Sprinkle sesame seeds over each bowl for added texture and flavor along with crushed peanuts and sliced avocados. Finish with a drizzle of coco aminos or teriyaki sauce over each bowl. Enjoy!
Ingredients
Directions
Prepare the Tofu: Cut and slice tofu into small bite size pieces. Wrap in cloth with heavy item on top (we use the cutting board) for 15 min to squeeze out extra liquid. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking. In a large Pyrex bowl, mix the spices and cornstarch together. Add the drained tofu and oil. Toss to combine (we put the lid back on the Pyrex bowl and shake it up). Spread the tofu evenly on the parchment lined baking sheet, spreading the tofu as far apart as possible. Bake 25 min.
Steam the Vegetables: Steam or blanch the vegetables until tender yet crisp. Set aside. Heat a large skillet and add 2 tbsp avocado oil. Toss veggies in oil and cover for 5 minutes. When slightly charred, add 1 tbsp minced garlic. Toss and cover again for another few minutes. Uncover and add 2 tbsp coco aminos. Toss and turn off burner.
Prepare the Base: Cook the noodles according to the package instructions (4 minutes!). Drain the water from pot. Add 1 tbsp minced garlic and 2 tbsp coco aminos. Mix well and set aside.
Assemble the Bowl: Divide the cooked noodles among 4 serving bowls. Top each bowl with sautéed vegetables and crispy tofu.
Add Optional Toppings: Sprinkle sesame seeds over each bowl for added texture and flavor along with crushed peanuts and sliced avocados. Finish with a drizzle of coco aminos or teriyaki sauce over each bowl. Enjoy!