Tofu “Noodles”

Shared by Alicia Parent

Ingredients

• 1 package Tofu soy sheets (Havista brand)

• 1 T olive oil

• 1 T minced garlic

• 1 T vegan oyster sauce

• 1 T shoyu

• 1/2 T maple syrup

• 2 T thinly chopped scallions

• 2 t sesame oil

• OPTIONAL: Any blanched veggies, such as spinach, kale, broccoli, Brussels sprouts, or green beans

Directions

1. Thinly slice tofu sheets into “noodles”, approximately 1/4” thick, then separate sheets into individual noodles.

2. Heat a nonstick pan to medium high. Add olive oil and add minced garlic. Cook until fragrant, about 1 minute.

3. Add in oyster sauce, shoyu, and maple syrup. Stir to combine.

4. Add tofu noodle sheets and toss to combine. Continue cooking for 3-5 minutes, until the edges of noodles become slightly caramelized.

5. Add optional blanched veggies. Finish with a drizzle of sesame oil and chopped scallions. Serve hot or at room temperature.