Spicy Sriracha Tofu Noodle Stir-Fry
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 (or more to taste)
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 tsp fresh minced ginger
- 2 scallions, sliced (green ends reserved 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 the package
Preparation
Prepare the tofu by adding the cubes to a container. Add nutritional yeast, soy sauce, and garlic chili sauce. Seal and shake gently to coat. Place on a lined baking sheet and bake at 400°F (200°C) for 20 minutes.
In a bowl, whisk together all the sauce ingredients and set aside.
In a pan over medium heat, sauté mushrooms until they release their liquid and slightly brown. Remove and set aside.
In the same pan, add broccoli and 1/4 cup of water. Cover and steam for 3-4 minutes until bright green. Remove the lid and add diced bell pepper. Sauté for an additional minute.
Add the cooked noodles, sautéed mushrooms, and pour the prepared sauce over them. Toss to coat and let the sauce simmer until the noodles are fully coated.
Stir in the baked tofu and garnish with reserved green scallions before serving.
