Vegan Ginger Sesame Noodles with Crispy Tofu

I changed a lot because I didn't have all the ingredients at home, but the recipe heavily influenced this dish! I made a few too many noodles but other than that I really enjoyed it! It just took a long time to make and for how I made it, I've had to use a few utensils and dishes, I'm more a one pot kinda person, but that's on me. So overall really enjoyed it, but I won't make it often because I tend to stick to easier recipes.

I really like this! I do suggest making twice the amount of sauce.

4/10

Delicious balance of savory, spicy, and satisfying. I served it on a bed of spaghetti squash, and I thought it would be good on brown rice too. I prepped ahead of time by pre-chopping and bagging the squash, yardlong beans and the cabbage; by putting the squash in the bottom of the oven when the tofu and veggies went in, I was able to cook everything all at once(and avoid having to stand in a hot kitchen making rice or noodles).