KIRR x Sincerely Aline
Konjac noodles with an almond butter sauce, baked tofu and greens.
Rated 5 stars by 1 users
2
10 minutes
25 minutes
Konjac noodles, made from a root vegetable, are high in fibre, filling and gluten-free. This dish is packed with a range of vegetables, and a generous serving of raw, rich, nutty, almond butter. Takes no more than 30 minutes to make.
Sincerely Aline
1 packet konjac noodles
100-150g enoki mushrooms (chopped in half)
4-5 stems Chinese broccolini
1 small carrot (peeled then ribboned)
1 tsp worth of ginger (minced)
Drizzle liquid aminos (or light soy sauce)
2 heaped tbsp almond butter
1 tbsp sunflower or vegetable oil
200 grams firm tofu (cut into chunks)
Drizzle sesame oil
Sprinkle cayenne pepper
Pre-heat the oven to 180C, place the tofu in a baking dish and coat with the rest of the ingredients for the baked tofu. Bake for 15 minutes.
Soak the konjac noodles in hot water for 3-5 minutes and drain, leave to one side.
In a large wok, add the oil and fry the ginger and garlic. Add the broccolini, fry for a few minutes with a drizzle of liquid aminos, then add the enoki and carrots and fry for another minute or two.
Add the noodles and give everything a good mix, stir in the almond butter, thoroughly coating all the ingredients. Served with the baked tofu.
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