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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
Flavorful baked tofu served alongside gluten-free noodles with a pungent almond-coconut sauce. A vegan delight!
1 package extra-firm tofu, pressed to remove liquid
1/3 cup Glicks Less Sodium Soy Sauce or low sodium tamari
2 tablespoons Gefen Sesame Oil
2 cloves, minced garlic or 2 cubes Gefen Frozen Garlic
1 tablespoon Gefen Honey
pinch of ginger powder
pinch of red pepper flakes
1/2 cup water
1/3 cup coconut cream or coconut milk
4 tablespoons Gefen Almond Butter
1/2 tablespoon garlic powder
1/2 tablespoon ginger powder
2 tablespoons water
pinch of salt
red pepper flakes (optional, for added heat)
1 handful mint, chiffanade
1 handful basil, chiffanade
1 fresno chile, sliced into paper thin strips, seeds removed
1 package Gefen Brown Rice Noodles, cooked according to package directions
1 bunch scallions, chopped
Preheat oven to 350 degrees Fahrenheit.
Cube tofu and place in a baking dish with soy sauce, sesame oil, garlic, honey, a good pinch each of ginger powder and red pepper flakes, and water.
Coat on all sides and bake for 30 minutes.
Combine all ingredients.
Place the noodles in a bowl, with the tofu over, and top with the sauce. Garnish with scallions.
Serve with herb salad.
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