Ingredients
Equipment
Method
- Begin by cooking the gluten-free noodles according to package instructions until al dente. Drain and set aside.
- In a medium pot, bring water to a boil and add corn kernels. Cook for 2-3 minutes until tender, then drain and set aside.
- Heat a non-stick frying pan over medium heat and add sesame oil.
- Once the oil is hot, add the cubed tofu. Cook for 5-7 minutes, turning occasionally until the tofu is golden and crispy on the outside.
- Sprinkle in the smoked paprika, chili powder, salt, and black pepper to the tofu, stirring well to coat. Cook for another 2 minutes for the flavors to meld.
- In a mixing bowl, combine the cooked noodles, tofu, cucumber, and corn. Toss gently until everything is well mixed and coated with the spices.
- Serve in bowls, garnishing with chopped dill and a sprinkle of sesame seeds. Enjoy this vibrant and satisfying dish!
Nutrition
Notes
This dish is highly adaptable! You can swap out the firm tofu for tempeh or even chicken if you prefer. The spices can be adjusted based on your heat tolerance, and feel free to add in any seasonal vegetables you have on hand. For storage, keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, simply add a little water in the pan to prevent drying out. Enjoy creating and savoring this tasty, health-conscious dish!