General Tao Noodle Bowl
This recipe uses staple pantry items and a homemade sauce to produce a family friendly noodle bowl you can make just for you or for your next potluck or function!
8 oz General Tao sauce (recipe below)
10 oz rice noodle 3mm, soaked for 1 hour
4 pieces ginger lime tofu (recipe below)
2 cups kale, cleaned destemmed and chopped
1 cup red peppers, sliced
½ medium onion, sliced lengthwise
½ cup shredded carrot
½ cup bean sprouts
2 tbsp sesame seeds toasted
Soak rice noodles for about 1 hour to soften them (or follow directions on package).
Bring a pot of water to a boil. Drop the noodles into the water for about 1-2 minutes. Remove from water using a strainer.
In a medium-large pan, heat oil.
Add the onions and peppers and saute for about 2 mins, then add the kale and carrots and cook for another 2 minutes until veggies are slightly tender.
Add the general tao sauce to pan and heat through.
Next add the noodles and toss well with the veggies and sauce.
Divide the noodles and veg between 2 bowls.
Add 4 tofu triangles to the bowl, overlapping and fanned to one side.
Garnish with bean sprouts and sesame seeds in the centre of the bowl.
Tip Keep your onion, pepper, carrots and kale clippings for homemade veg stock in the freezer!
You can substitute the vegetables here with any of your favourite vegetables, and add toasted nuts or any other protein source of your choice!
General Tao Sauce
Yield: 4 cups
Cook Time: 5 – 10 minutes (needs to be watched while cooking)
1 cup ketchup
1/2 cup tamari
1/2 cups water
3/4 cup sugar
3 1/2 Tablespoon mirin
2 Tablespoon sesame oil
1 ½ Tablespoon rice vinegar
1/3 teaspoon black pepper
1 ½ teaspoon sriracha
1 ½ teaspoon ginger, minced
1 ½ teaspoon garlic, minced
For the slurry:
3 Tbsp. cornstarch
3 Tbsp. water
1. Combine all of the ingredients in a pot, except for the slurry ingredients. Bring the sauce to a boil, stirring continuously. Do not leave unattended! The sugar can burn easily!
2. Mix the slurry ingredients in a bowl. Keeping the heat on medium high, mix the slurry into the sauce in the pot. Keep stirring the sauce over medium high heat until the mixture bubbles and thickens and the slurry is no longer cloudy in the sauce. The finished sauce should be glossy and thick enough to coat a spoon.
Ginger Lime Tofu
Yield: 1 Litres
Prep Time: 30 minutes
1 block firm tofu, water drained from package (we use locally made and GMO free La Soyarie tofu!)
¾ cup + 2 tbsp lime juice
6 tablespoons Sriracha
½ cup + 2 tablespoon tamari
6 ½ tablespoons agave
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon salt
½ teaspoon Pepper
½ cup + 2 tablespoon sunflower oil
½ cup + 2 tablespoon water
Combine all ingredients in a bowl and mix well with a whisk.
Cut the block of tofu into 10 slices. Place the tofu into the marinade and let rest for at least 1 hour.
Lay tofu slices out onto a parchment lined baking sheet and pour a small amount of the marinade over the tofu.
Bake at 350 for 20-30 minutes, until most of the marinade has been baked into the tofu and it has darkened slightly.
Cut each slice into 2 triangles.
Olivia Cruickshank (recipe)
Tara Porter (photos)