Spicy Sriracha Tofu Noodles
Ingredients
Tofu
- 1 block extra firm tofu, pressed and drained, then cut into cubes
- 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
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 tsp fresh minced ginger
- 2 scallions, sliced (reserving the green ends 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 the tofu by adding the cubes to a Tupperware container along with nutritional yeast, soy sauce, and garlic chili sauce. Seal the container and gently shake to coat. Place the tofu on a lined baking sheet and bake in the oven at 400°F (200°C) for 20 minutes.
In a bowl, combine all the ingredients for the sauce and whisk them together. Set aside.
Bring a pan to medium heat and add the sliced mushrooms. Sauté until most of the liquid is released and the mushrooms have slightly browned. Remove from the pan and set aside.
Add the broccoli to the same pan along with 1/4 cup of water. Cover with a lid and let the broccoli steam for about 3-4 minutes until the florets are bright green. Remove the lid and add the diced bell pepper. Sauté for an additional minute.
Add the cooked noodles to the pan, followed by the sautéed mushrooms. Pour the prepared sauce over everything. Toss everything together well to coat.
Finally, add the baked tofu cubes to the pan and toss gently. Garnish with additional sliced scallions.