Sriracha Baked Tofu with Thai Curry Noodles
Ingredients
Sriracha tofu
- 1 block extra firm tofu
- 2 teaspoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast
- Juice of half a lime
Curry ramen noodles
- 2 blocks rice ramen noodles
- 2 teaspoons soy sauce
- 2 tablespoons canned coconut milk or 2 teaspoons oil of choice
- 1 teaspoon Thai curry paste
- 1 teaspoon sriracha
- Juice of half a lime
- Salt to taste
Preparation
Sriracha tofu
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.
Set oven to 400°F.
Bake for 20-25 minutes or until golden.
Squeeze lime juice over the tofu before serving.
Curry ramen noodles
Cook noodles according to package instructions.
Drain and rinse under cold water, then set aside.
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.