Source: Sincerely Tori | Serves: 4-6 | Time: 35 min
Changes: kept it soy free by using chickpea tofu; replaced ramen noodles with soba noodles; replaced soy sauce and hoison sauce with coconut aminos; replaced cornstarch with tapioca flour; used allspice instead of ginger; and replaced brown sugar with coconut sugar.
Ingredients
1 pound #broccoli flowerets
2 cups #spinach
1 15 ounce block Franklin Farms chickpea tofu, cubed
3 servings soba noodles
1/2 cup water
5 tbsp coconut aminos
1 tbsp tapioca flour
3 cloves garlic minced
1/4 tsp ground allspice
1 tsp toasted sesame oil
1 - 2 tsp sriracha or to taste
1 tbsp coconut sugar
2 tbsp tahini sesame seed paste
Instructions
Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (you're just wanting to soften them, not fully cook). Drain and rinse with cold water to help them stay firm when added to the stir-fry later. Set aside.
For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, garlic, ginger, sesame oil, sriracha, brown sugar, and tahini. Set aside.
In a wok or large skillet over medium-high heat, add about 1 teaspoon of oil to wok or skillet along with cubed tofu. Cook for 2 to 3 minutes, gently turning to brown on all sides. Remove from wok; set aside.
Now add the broccoli stems and about 1/4 inch of water and cook for 1 minute. Add broccoli and cook and stir for 3 to 4 minutes or until crisp-tender.
Add the greens and stir 1 minute more or until heated through. Toss in the noodles and tofu and use two large spoons or spatulas to combine everything. If desired, garnish with pom arils and chopped peanuts and serve with additional soy sauce.