Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls

• 12 to 14 oz tofu pressed for 15 minutes, sliced into an inch and half length slices.

Marinade and Dressing:

• 1/4 cup (58 ml) soy sauce , use tamari for gluten-free
• 1 to 2 tbsp sriracha or other asian chile-garlic sauce
• 2 tsp sesame oil
• 3 tbsp maple syrup
• 1 tsp rice vinegar
• 1/2 tsp (0.5 tsp) garlic powder
• 1/4 tsp (0.25 tsp) salt
• 1/2 tsp (0.5 tsp) miso

Bowl:

• 1 cup (128 g) or more veggies such as sliced carrots or broccolini
• 8 oz vermicelli or maifun ricce noodles (I use brown rice or white rice maifun)
• a couple of leaves of chard, hard stems removed and chopped