Sweet Thai Chili Noodles with Sriracha Glazed Tofu
Ingredients
Noodles
- 1/2 lb of noodles (e.g., lo mein, whole wheat spaghetti, rice noodles)
Tofu
- 1 package super firm tofu
Tofu glaze
- 3 Tbsp sriracha
- 1 Tbsp maple syrup
- 2 tsp soy sauce
- 1 Tbsp water
Cooking oil
- 1 Tbsp sesame oil
Noodle sauce
- 1/4 cup sweet Thai chili sauce
- 1 Tbsp low sodium soy sauce or tamari
- 2 Tbsp water
- 1 Tbsp toasted sesame oil
Vegetables
- 1/2 cup shelled edamame
- 2 large carrots (shredded)
- 1 cup shredded purple cabbage
- 1 yellow or orange bell pepper (chopped)
Preparation
Cook the noodles according to package directions and toss with a little oil.
Cut the tofu into bite-sized cubes.
Whisk together the sriracha, maple syrup, soy sauce, and water for the tofu glaze.
Heat 1 Tbsp of sesame oil in a pan over medium heat.
Add the tofu cubes and cook until they start to brown.
Add the sriracha glaze and stir often until the sauce is mostly evaporated.
Transfer the tofu to a bowl and set it aside.
Whisk together the sweet Thai chili sauce, soy sauce or tamari, water, and toasted sesame oil for the noodle sauce.
Add the vegetables to the noodles.
Toss the noodles and vegetables with the Thai chili sauce mixture.
Top with the sriracha glazed tofu and serve.
