Pan Seared Tofu
with Green Garbanzo Beans and Rice Noodles
Green garbanzos are simply garbanzo beans before they make it into the can we are all familiar with. Still packed with protein, they have a lighter flavor and great bite. We add them with the rice noodles since they have the same cook time; easy and delicious. Make sure your tofu is as dry as possible, and get your skillet nice and hot before adding it to the pan. It will loosen itself when it’s ready to flip, so check after a few minutes.
INGREDIENTS
- 1 package WildWood extra firm SprouTofu
- 6 oz baby bok choy
- Fresh ginger
- Fresh cilantro
- 1 scallion
- 6 oz rice noodles
- 2 oz green garbanzo beans
- 1 tbsp sambal
- 3 tbsp tamari
- 1 tbsp coconut sugar
- 1 tbsp cornstarch
- 2 tbsp cashews
- Salt and pepper*
- 2 tbsp vegetable oil*
- **Allergens: Soy, Tree Nuts
- *Not included
INSTRUCTIONS
Place a large pot of salted water onto boil. Drain the WildWood tofu and pat dry with paper towels. Roughly chop the bok choy. Peel and mince the ginger. Chop the cilantro leaves and tender stems. Thinly slice the scallion.
Once the water is boiling, add the rice noodles and green garbanzo beans and stir. Cook until the noodles are tender, about 4 to 6 minutes. When the noodles are done cooking, strain into a colander. Rinse with cool water, return to the pot, and toss with ½ tsp vegetable oil to prevent sticking.
Divide the WildWood tofu into 4 blocks, then halve each piece to end up with 8 small squares. Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Once the oil is hot, carefully add all 8 squares of tofu. Cook, covered, for 4 to 6 minutes, checking to see if the bottoms have turned golden brown. Flip the tofu and move on to Step 4.
While the tofu cooks on the second side, add bok choy and minced ginger to the same skillet and cover. Cook until the bok choy is bright green, about 3 to 4 minutes. While the bok choy cooks, move on to Step 5 to make the sauce.
In a medium bowl, whisk the sambal, tamari, coconut sugar, ½ cup water, and cornstarch. Add the sauce to the skillet and cook until it starts to thicken, about 2 minutes. Stir in the cashews.
Divide the rice noodles between large bowls and top with pan seared tofu and vegetables. Sprinkle with chopped cilantro and sliced scallion.