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Ingredients
Tofu Shiitake Marinade
- 1 block Extra-firm Tofu pressed and cubed
- 5 oz Shiitake Mushrooms
- 2 tbsp Olive Oil
- 2 tbsp Arrowroot Powder
- 2 tsp Tamari or liquid aminos
- 4 tbsp Maple Syrup
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt & Pepper to taste
Creamy Green Curry
- 8 oz Gluten-free Rice Pad Thai Noodles
- 1/4 cup Green Curry Paste
- 1 can Coconut Milk
- 1/2 tbsp Green Turmeric Powder you can use regular turmeric powder
- 1 tbsp Tamari or liquid aminos
- 1/4 tsp Salt
Grilled Baby Bok Choy
- 1 head Baby Bok Choy
- 1-2 tbsp Olive Oil
- 1-2 tbsp Tamari or liquid aminos
Garnishings
- Sesame Seeds
- Fresh Cilantro
Instructions
- Start by marinating your tofu and shiitake mushrooms, at least an hour in advance by tossing all marinade ingredients together in a large bowl.
- Cover and refrigerate until ready to bake.
- Preheat your oven to 400 degrees and spread your marinated tofu and shiitake on a parchment lined baking sheet. Bake for about 20-25 minutes until crispy.
- Next, while that is baking, cook your pad thai noodles according to package directions with about 2 tbsp of olive oil (to prevent sticking).
- While those are boiling, heat a griddle pan (or skillet if you don’t have one) over medium-low heat.
- Add 1-2 tbsp olive oil and add your washed bok choy to the pan. Saute the bok choy tossing frequently until it starts to char and crisp up. Set aside.
- Drain and rinse your noodles, then return the empty pot to the stove top.
- Over medium heat, add the green curry paste, coconut milk, tamari, salt, and green turmeric powder and whisk until well combined.
- Add the noodles to the pot and toss to coat, let them warm for a few minutes.
- Serve the noodles in bowls and top with crispy tofu, shiitake mushrooms, and bok choy. Garnish with sesame seeds and fresh cilantro.
Notes
When baking the tofu, you’ll want to avoid getting any extra marinade on your baking sheet- you want just the tofu and shiitake mushrooms. Discard any leftover marinade