Sriracha Tofu Noodle Stir-Fry
Ingredients
Tofu
- 1 block extra firm tofu
- 1 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tsp garlic chili sauce
Sauce
- 3 tbsp soy sauce
- 1 tsp garlic chili sauce
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 tsp fresh minced ginger
- 2 scallions
- 1 tsp cornstarch
- 1/4 cup water
Noodles
- 1/2 cup mushrooms
- 1 head of broccoli
- 1/2 red bell pepper
- 4 servings stir fry noodles
Preparation
Prepare tofu by adding cubes to a tupperware container along with nutritional yeast, soy sauce and garlic chili sauce, seal container and gently shake to coat, then place on a lined baking sheet and bake in the oven at 400F for 20 minutes.
In a bowl, combine all the ingredients for the sauce and whisk together and set aside.
Bring a pan up to medium heat and add in mushrooms and saute until most of liquid is released and they have slightly browned, then remove from pan and set aside.
Add broccoli to the same pan along with 1/4 cup water, cover with a lid and let steam for about 3-4 minutes until florets are bright green.
Remove lid and add in bell pepper and saute for an additional minute.
Add in cooked noodles, the mushrooms and then pour over the sauce, toss everything together really well to coat, then toss in tofu and garnish with additional scallions before serving.
Tips
Swap any vegetables or plant-based protein sources to customize the dish.
