Kylie Kwong's Braised Tofu Buckwheat Noodle Power Bowl (GF, Vegan, Vegetarian, Nut-Free)
Author: 
Serves: 3-4
 
Adapted from Jet&Indigo
Ingredients
  • 20 oz Firm Tofu, sliced
  • 240g Cherry Tomatoes, halved
  • 1" ginger, julienned
  • 4 tbsp soy sauce
  • 4 tbsp apple cider vinegar
  • 2 tbsp honey
  • 4 spring onions, diagonally sliced into 1" pieces
  • Serve with: Rice/Noodles
Instructions
  1. In a non-stick pan, sear your tofu (5 minutes on each side or till brown/golden). Set aside.
  2. Add ginger and cherry tomatoes to the same pan and stir fry for 2 minutes.
  3. Add honey, allowing it to caramelize for 1 minute.
  4. Add in soy sauce, vinegar, chili, dash of white pepper and half of the spring onions.
  5. Once the sauce starts simmering, return the tofu to the pan.
  6. Once the tofu is heated through and the sauce has thickened a little you are done!
  7. NOW THE FUN PART: Portion out the Buckwheat Noodles in a bowl. Top with Tofu mixture. Drizzle some of the sauce over! PERSONALIZE THIS BOWL by arranging the avocado slices; drizzling some sesame oil, soy sauce, seaweed, Japanese 7-spice and sesame seeds.
Notes
Meat: If you would like to add some more substance to this dish, addition of a little grilled mackerel/salmon, or even strips of chashu would be delicious too!

Buckwheat Noodle: If you don't have buckwheat noodles, gluten free spaghetti would be a great substitute too.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/10/22/kylie-kwongs-braised-tofu-w-avocado-buckwheat-noodles-power-bowl-gf-vegan-vegetarian-dairy-free-nut-free/