High-Protein Sesame Noodle Bowl

Cut the pumpkin seed tofu into ½-inch cubes. Remove the skin from the fresh ginger. Mince the fresh ginger and garlic. In a mixing bowl, combine 2 tsp of the fresh ginger, 2 cloves of the garlic, and half of each the sesame oil and coconut aminos. (Replace oil with half of the second water measurement for an oil-free version.) Stir together, and then add in the pumpkin seed tofu cubes. Let the tofu marinate while preparing the other ingredients.

Rinse the snap peas and remove any tough ends. Cut the snap peas into ¼-inch slices. Rinse and chop the cilantro and jalapeño (if using). Rinse and dice the green onion(s).

In a small bowl, combine the water, rice vinegar, tahini, remaining coconut aminos, remaining sesame oil (replace with the other half of the second water measurement for the oil free version), chili flakes (if using), remaining ginger & remaining garlic. Stir together until well mixed.

Bring a sauce pan or wok up to medium heat. (If not using oil, use a non-stick pan.) Add in the tofu and marinade, and cook until the tofu is lightly browned. Sift in the arrowroot or cornstarch, to coat the tofu (it helps get it crispy). Sauté until browned and crispy (5-7 minutes).

Prepare the brown brown rice noodles according to the cooking instructions on the box.