Sriracha Baked Tofu with Thai Curry Noodles
Ingredients
Sriracha tofu
- 1 block extra firm tofu
- 2 tsp sriracha
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
- Juice of half a lime
Curry ramen noodles
- 2 blocks rice ramen noodles
- 2 tsp soy sauce
- 2 tbsp canned coconut milk or 2 tsp oil of choice
- 1 tsp Thai curry paste
- 1 tsp sriracha
- Juice of half a lime
- Salt to taste
Preparation
Sriracha tofu
Preheat oven to 400°F.
Press the tofu to remove excess water
Cut the tofu into cubes.
Add the cubed tofu to a large container.
Add soy sauce, sriracha, and nutritional yeast to the container.
Seal the container and shake gently to coat the tofu.
Place the tofu on a baking tray, ensuring pieces are not touching.
Bake for 20-25 minutes or until golden.
Squeeze lime juice over the tofu before serving.
Curry ramen noodles
Cook the noodles according to package instructions.
Drain the noodles and rinse under cold water.
Set the noodles aside in a bowl.
In the same pan, add coconut milk and curry paste, and sauté for 1-2 minutes or until fragrant.
Add the noodles, soy sauce, and sriracha, and sauté to coat evenly.
Remove from heat and add lime juice.
Adjust salt to taste and serve.
