Vegan Sriracha Tofu & Rice Noodle Bowl Recipe | Sky Valley

Ingredients

• 1 Block Extra Firm Tofu, cubed or cut into triangles
• ¼ Cup Soy Sauce
• 1 Tablespoon Sky Valley Sriracha
• ½ Teaspoon Liquid Smoke
• 8 Ounces Rice Noodles
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Maple Syrup
• 1 Tablespoon Rice Wine Vinegar
• 2 Teaspoons Fresh Minced Ginger (or Litehouse Freeze Dried Ginger)
• 1 Head Broccoli, cut into florets
• 1 Cup Sliced Mushrooms
• 1 Thinly Sliced Bell Pepper
• Green Onions, to serve