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Vegan Crispy Tofu Noodle Bowl

By Cheryl Bennett
  • minutes
  • Serves

INGREDIENTS

1

package Beech mushrooms, brown

1 lb

Chinese broccoli

1

bunch Cilantro

1 cup

Edamame

1 tsp

Garlic

1 tsp

Ginger

1

Lime

1

bunch Mint

1/2 cup

Peanuts

1/2

bunch Perilla

2 cups

Red cabbage

1

bunch Scallions

1 cup

Sprouts - i used mung bean

1

package Tofu, extra firm

1/4 cup

Soy sauce

1 tbsp

Sugar or honey

1 lb

Lo mein noodles, fresh

1

Red pepper

1 tsp

Red pepper flakes

1 tbsp

Sesame seeds

1 tbsp

Canola oil

1 tbsp

Rice wine vinegar

2 tbsp

Sesame oil