Maple Sriracha Tofu with Ramen and Broccoli
Ingredients
- firm tofu
- brown rice ramen noodles
- purple sprouting broccoli
Maple sriracha sauce
- 3 tbsp maple syrup
- 2 tbsp tamari or soy sauce
- 2 tbsp sriracha
- 1 tbsp apple cider vinegar
- 1 tbsp toasted sesame oil
- 1/2 tsp minced garlic (optional)
- 3 tbsp water
- cornstarch slurry (mix 1 tbsp corn flour with 1 tbsp water)
Preparation
Mix all sauce ingredients except the cornstarch slurry in a bowl.
Prepare the cornstarch slurry by combining 1 tablespoon corn flour with 1 tablespoon water.
Cook tofu in a skillet over medium heat until browned and crispy.
Cook brown rice ramen noodles according to package instructions.
Blanch or stir-fry purple sprouting broccoli until tender-crisp.
Add the cornstarch slurry to the sauce and heat in a pan until thickened.
Combine the cooked tofu, noodles, and broccoli with the sauce and stir until well coated.
Tips
Adjust sauce quantities to taste for desired sweetness, saltiness, or sourness.
