Kelp Noodle and Crispy Tofu Stir-Fry

INGREDIENTS

12 oz package kelp noodles

1 tablespoon baking soda 

juice from 1/2 lemon

7 oz extra-firm tofu, pressed (I like the organic sprouted one from Trader Joe’s - if you want to use the entire 15 oz package, be sure to double the olive oil, garlic powder, and arrowroot)

olive oil

1/2 teaspoon garlic powder

1 tablespoon arrowroot powder

salt

pepper

1/2 cup chopped zucchini

1.5 cups chopped broccoli

2 cups thinly sliced collard greens (any green works)

1 large clove of garlic, finely chopped 

1 teaspoon minced ginger 

2 teaspoons rice vinegar 

2 tablespoons soy sauce 

1-2 tablespoons coconut aminos 

1.5 tablespoons apricot preserves 

2 teaspoons sesame oil

1/4 teaspoon or more harissa or sriracha 

METHOD

1. Place kelp noodles in a large glass bowl and cover completely with boiling water. Add baking soda and lemon. Stir and let sit for about 30 minutes.

2. Once tofu is done being pressed (I usually let it sit for 20-30 minutes), cut it into chunks and place in a bowl with 2 teaspoons olive oil, arrowroot, garlic powder, a little salt, and pepper. Gently toss with your hands. Air fry at 425 for 25 minutes, or until golden and crispy. You can also roast in the oven at 425 or 400 convection. 

3. Prepare sauce - in a bowl, combine rice vinegar, soy sauce, coconut aminos, apricot preserve, sesame oil, and harissa. Taste and adjust for seasoning.

4. In a large pan, heat up 1 tablespoon of olive oil. Add ginger and garlic. Sauté for a minute and then add broccoli and zucchini. Once the soften, add collard greens. 

5. Drain kelp noodles and rinse well. Add into pan along with the tofu and sauce. Mix everything together. Taste and adjust for seasoning.

6. Garnish with furikake (I buy the one from Trader Joe’s)