Sriracha Baked Tofu and Thai Curry Noodles
Ingredients
- 1 block extra firm tofu
- 2 tsp sriracha
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
- juice of half a lime
- 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
Press the tofu to remove excess water
Cut the pressed tofu into cubes.
Preheat oven to 400°F
Add cubed tofu to a large container, top with 2 tsp sriracha, 1 tbsp soy sauce, and 1 tbsp nutritional yeast.
Seal the container and shake gently to coat the tofu.
Spread tofu on a baking tray, ensuring pieces are not touching, and bake for 20-25 minutes or until golden.
Squeeze juice of half a lime over the tofu before serving.
Cook 2 blocks of rice ramen noodles according to package instructions.
Drain the noodles and rinse under cold water; set aside in a bowl.
In the same pan used for noodles, add 2 tbsp canned coconut milk (or 2 tsp oil) and 1 tsp thai curry paste; saute for 1-2 minutes until fragrant.
Add the noodles, 2 tsp soy sauce, and 1 tsp sriracha; saute to coat evenly.
Remove from heat, add juice of half a lime, and adjust salt to taste.
Saute mushrooms and broccoli in a pan until tender
Serve the curry noodles and baked tofu with sauteed vegetables and greens
