Spicy Sriracha Tofu Noodles
Ingredients
Tofu
- 1 block extra firm tofu, pressed, drained, and cubed
- 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 (or more to taste)
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 tsp fresh minced ginger
- 2 scallions, sliced (green ends reserved for garnish)
- 1 tsp cornstarch
- 1/4 cup water
Noodles
- 1/2 cup mushrooms, sliced
- 1 head of broccoli, cut into bite-size florets
- 1/2 red bell pepper, diced
- 4 servings of your favorite stir fry noodles, prepared according to package
Preparation
Prepare Tofu
Coat tofu cubes with nutritional yeast, soy sauce, and garlic chili sauce in a sealed tupperware container.
Place the coated tofu on a lined baking sheet and bake at 400°F (200°C) for 20 minutes.
Make the Sauce
Whisk together soy sauce, garlic chili sauce, sriracha, sesame oil, maple syrup, rice wine vinegar, minced ginger, sliced scallions (white parts), cornstarch, and water. Set aside.
Cook Vegetables
Sauté sliced mushrooms in a pan until they release most of their liquid and slightly brown. Remove and set aside.
In the same pan, add broccoli and 1/4 cup water. Cover and steam for about 3-4 minutes until bright green. Remove the lid and add diced bell pepper, sautéing for an additional minute.
Assemble the Dish
Add the cooked noodles, sautéed mushrooms, and sauce to the pan. Toss everything together, allowing the sauce to coat the noodles.
Stir in the baked tofu cubes.
Serve
Garnish with reserved green scallions before serving.