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(Recipes below!) A little throwback to this plate of curry noodles, sweet soy tofu + mushrooms, and some edamame! And yes, two straight curry posts ? anyway, I hope you’ve all been having a great week! It’s been a really busy one for me but I’m looking forward to the short break we’re having in time for Halloween next week. ?
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Stir-fried Curry Noodles
1 cup cooked rice/glass noodles of choice (I used shirataki noodles from @7grainspantry that are is really similar to korean glass noodles!) 1 tbsp curry powder
1/2 tbsp soy sauce/liquid aminos
1 tbsp sesame oil
2 cloves garlic, minced
Sesame seeds
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Cook noodles according to package instructions then set aside. Head the oil in a pan then sauté the garlic. Add in the cooked noodles and curry powder. Season with the liquid aminos/soy sauce then mix well. Sauté for a few more minutes then turn off heat.
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Sweet Soy Tofu and Mushrooms
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1 block tofu (around 300g), sliced into cubes
1/2 cup shiitake mushrooms (or you can use other mushrooms)
2 tbsp sesame oil, for frying
Onion + bell pepper, chopped
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For the sauce
2 tbsp coconut sugar
1/8 cup liquid aminos (I used @7grainspantry’s skinny seasoning) or soy sauce
2 cloves garlic, minced
1 1/2 tbsp maple syrup
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1. Dry the tofu and cut into cubes.
2. In a bowl, mix all the sauce ingredients.
3. In a pan, heat around 1 1/2 tbsp of oil and then fry the tofu cubes until golden brown. You may need to turn around the tofu cubes.
4. Take out the tofu and sauté the onion, bell peppers, and mushrooms in a little oil.
5. Add in the tofu, sauce, and then mix well. .
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#noodles #tofu #compassionateliving #manilavegans #asianfood #veganfoodie #feedyoursoull #plantpower #veganph #plantprotein #plantbased #whatveganseat #yahoofood #shiratakinoodles #instafood #stirfry #vegankitchen #curry #foodblogfeed #gloobyfood #inspiremyinstagram #heresmyfood #plantbased #edamame #cleaneats #foodies #eattheworld #veganfoodshare #carbsarelife
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