SWEET & SAVORY VEGAN DELIGHT

The perfect dish to show off the way Maple can play with all kinds of flavors!

If you make this awesome recipe make sure to tag us!

THE GOODS

• 1 red bell pepper julienned
• 2 carrots julienned
• 2 small heads of broccoli chopped
• 1 bunch rainbow chard roughly chopped
• 1/2 cup peas3 spring onions minced4 tablespoons minced ginger
• 6 cloves garlic minced
• 1 teaspoon Furikake
• 1 package extra-firm Hodo Foods tofu
• 1/4 cup of tahini
• *1 package kelp noodles
• 1 tablespoon of Tamari
• 1 tablespoon of sriracha or other hot sauce
• 1 tablespoon of rice wine vinegar
• 1 tablespoon of Maple Valley maple syrup
• Sesame oil

GET COOKING

1. Prep your tofu by pressing it.
2. Chop into 1-inch cubes and sauté in a pan with some sesame oil.
3. Leave the tofu for a good 5 minutes on one side to get golden, then flip.
4. When all sides are crispy, deglaze your pan with a splash of tamari.
5. While that’s cooking prep your sauce. Put the tahini, ginger, garlic, Tamari, rice vinegar, sriracha, water and Maple Valley maple syrup in a bowl and whisk until smooth.
6. Put your tofu in a bowl and toss with some of the tahini sauce.Prep another pan with sesame oil. Add spring onions, garlic and ginger.
7. Let it all get fragrant then add all Furikake and veggies except chard and peas. Allow the veggies to stir fry for 10-15 minutes until cooked through.
8. Add your chard, peas, and another little splash of tamari. Allow to cook for another 5-10 minutes. Then add your rinsed kelp noodles.


Enjoy!