Sunflower Soba with Chili Baked Tofu

Gluten-free? Trying to cut out starchy-processed pasta noodles? Or are you just tired of the same old stir fry? Try using raw “sunflower soba” to replaces regular noodles in stir fry dishes. This dish is a quick fix, totally unique, and nutrient packed! This recipe makes 2-3 servings.

2 cups raw sunflower sprouts
1, 14-oz block extra-firm organic tofu
1 tbsp toasted sesame oil or coconut oil
2 tbsp low sodium soy sauce
1 tbsp rice or apple cider vinegar
4 tbsp water
1/2 tsp dried ginger
1/2 tsp Sambal Oelek ground fresh chili paste
lemon juice
black pepper
sesame seeds (black or white)
cilantro (optional)
jain stir-fry veggies (optional)

Drain and rinse the tofu, wrap in in a couple paper towels, and press the tofu by placing a plate and a large can on top of the block so that the extra liquid drains out (20-30 minutes). Preheat the oven to 350 degrees. Cut the tofu into 1-inch cubes. In a separate bowl, whisk together soy sauce, oil, vinegar, ginger, water, and chili paste. Pour into a baking dish, add the tofu and gently toss. Bake for 50 minutes while turning cubes over to different sides a few times. Tofu is complete when browned and most of the marinade has been absorbed.

Prep bowls with a small handful of sunflower sprouts. Remove tofu from oven, and toss pieces into the sprouts. Top with a squeeze of lemon juice, sesame seeds, and black pepper. If you like it spicier, add some more chili paste. Serve with stir-fried veggies like broccoli or baby corn if desired. Eat immediately, although that shouldn’t be a problem!