Tofu Drunken Noodles- Mason Jar lunch

Tofu Drunken Noodles- Mason Jar lunch

The principle of the dishes in a mason jar is to stack all the ingredients one on top of the other. You can see the different layers of ingredients..

5 from 4 votes

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Course: Main Course

Cuisine: asian

Keyword: lunch, Mason jar

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 316kcal

Author: Sophie Viau

Ingredients

½ package rice noodles cooked
2 green onions sliced
14 ounce extra firm tofu cubed
1 clove garlic finely chopped
1 teaspoon ginger finely chopped
3 tablespoon tamari sauce
1 tablespoon maple syrup
1 tps Shiracha
1 teaspoon rice vinegar
1 red pepper cut into small cubes
3 tablespoon oil
Fresh cilantro and sesame seeds for garnish
1 lime

Instructions

Heat the oil in a pan and brown the diced tofu with the garlic and ginger for about 5 minutes. Put aside.
For the sauce, add the tamari, maple syrup, shiracha and rice vinegar to a boewl and stir to combine everything.
Add all the ingredients in layers in the Mason jar one at the time. Start with the sauce , the cooked rice noodles, then add the chopped red pepper, diced fried tofu, green onion, and garnish with the cilantro, sesame seed and lime. Seal carefully.
You can eat these Vegan Tofu Drunken Noodles cold or hot directly out of the jar, or empty them into a bowl. Just give the jar a little shake first to help incorporate the sauce throughout

Notes

The sealed jars can be stored in the fridge for up to five days, so prep can be done on Sunday night for the entire week of lunches. This recipe makes 4 servings, but can easily be doubled to feed more people.

Nutrition