Sriracha Tofu Noodle Stir-Fry
Ingredients
Tofu
- 1 block extra firm tofu
- 1 tablespoon nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon garlic chili sauce
Sauce
- 3 tablespoons soy sauce
- 1 teaspoon garlic chili sauce
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon rice wine vinegar
- 1 teaspoon fresh minced ginger
- 2 scallions
- 1 teaspoon cornstarch
- 1/4 cup water
Vegetables and noodles
- 1/2 cup mushrooms
- 1 head broccoli
- 1/2 red bell pepper
- 4 servings stir fry noodles
Preparation
Prepare tofu by adding cubes to a container with nutritional yeast, soy sauce, and garlic chili sauce, seal and shake to coat, then place on a lined baking sheet and bake at 400°F for 20 minutes.
In a bowl, combine all sauce ingredients and whisk together, then set aside.
Cook the stir fry noodles according to package instructions.
In a pan over medium heat, sauté mushrooms until liquid is released and they brown, then remove and set aside.
Add broccoli to the pan with 1/4 cup water, cover, and steam for 3-4 minutes until bright green.
Remove lid, add bell pepper, and sauté for an additional minute.
Add the cooked noodles and mushrooms, then pour over the sauce and toss to coat.
Add the tofu, toss together, and garnish with reserved scallion greens before serving.
