3 tablespoons unseasoned rice vinegar (substitute white vinegar)
2 tablespoons low-sodium tamari or soy sauce
2 teaspoons maple syrup or agave
¼ teaspoon garlic powder
1 teaspoon toasted sesame oil (optional, for flavor)
8 ounces Udon, soba, or lo mein noodles
2 heaping cups of vegetables of choice, cut into bite-sized pieces (I used a mix of snow peas and asparagus)
½ cup thinly sliced radish or grated carrot, for crunch
Optional toppings: cubed avocado, toasted sesame seeds, chopped peanuts, crushed red pepper flakes, fresh chopped cilantro or mint
Instructions
Mix the vinegar, tamari, maple syrup, and garlic powder in a mixing bowl. Add the tofu and toss to coat. Allow the tofu to marinate for 10 minutes.