Maple Sriracha Tofu with Ramen Noodles 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
- 1 tbsp corn flour, for slurry
- 1 tbsp water, for slurry
Preparation
Press firm tofu to remove excess water, then cut into cubes
Cook brown rice ramen noodles according to package directions and drain
Steam or stir-fry purple sprouting broccoli florets until tender-crisp
Combine maple syrup, tamari, sriracha, apple cider vinegar, toasted sesame oil, minced garlic (if using), and 3 tablespoons water in a saucepan
Bring sauce mixture to a simmer over medium heat
Mix corn flour and 1 tablespoon water in a small bowl to form a slurry
Stir slurry into simmering sauce and cook until thickened, about 1 to 2 minutes
Pan-fry tofu cubes in a skillet until golden and crispy on all sides
Add cooked noodles and broccoli to the skillet with tofu
Pour sauce over tofu mixture and toss to coat evenly
Heat through for 1 minute and serve immediately
Tips
Adjust sauce quantities to personal preference for sweetness, saltiness, or sourness
