Tofu Marinade –

1 pkg Extra Firm Tofu (1/2″ thick slices)
3 – 5 Tbs Low Sodium Soy Sauce
1/2 Cup Water
1/2 tsp Not Beef Bouillon (optional)
1/2 tsp Cayenne Pepper
2 shakes Black Pepper
3 Tbs Brown Sugar
1 Tb Maple Syrup (optional)

▪Marinade for 10 – 20 mins.
▪Reduce marinade in pan until a bbq sauce consistency. Set aside.
▪Air Fry tofu for 10 mins at 375°f flipping after 5 minutes. Or you can pan sear on medium heat in a little oil as well.
▪Drizzle reduced marinade all over seared tofu.
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Vegan Pancit –

1 16 oz. Pkg Canton Noodles
1 8 oz. Pkg Vermicelli Rice Noodles
2 Celery Ribs sliced thin
1 Medium Carrot diced small
3 Garlic Cloves chopped
1/4 Onion diced
1/4 Green Bell Pepper sliced
1 tsp Not Chicken Bouillon
1/4 Cup Low Sodium Soy Sauce
3 1/2 Cups of water.
2 Tb Olive Oil

▪On medium Hi heat saute garlic, bell pepper & onion oil for 3 – 5 mins.
▪Add carrots and celery, cook for 3 mins.
▪Add soy sauce, bouillon and water, stir and bring to a simmer.
▪Add rice noodles, let shrink down about 1 – 2 mins.
▪Add Canton Noodles, turn heat to medium, stir and cook until all liquid is absorbed.
(I used veggies I had.. if you have cabbage, slice up a cup or so and add last 3 mins.)
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Thai Salad Dressing –

3 tsp Thai Style Chili Sauce (I used Kikkoman Brand)
3 – 5 Tbs Rice Vinegar
1 tsp sugar (optional)
1/2 tsp Red Chili Flakes
Pinch of Sesame Seeds
▪Mix all ingredients.
(I chopped cucumber and thinly sliced onion for my salad. It was tangy, sweet and spicy.)