Friday, March 27, 2015

Sriracha Noodles with Tofu

This recipe had me at Sriracha and tofu.
Despite it being spicy it is so flavorful. I know most people don't appreciate tofu because it is bland. But I like that best about it as it adapts to any seasoning and sauce. Plus it is a great way to get protein without it being unhealthy. The recipe was also super easy to throw together. 

Sriracha Noodles with Tofu 

¼ cup soy sauce 
3 tablespoons packed dark brown sugar 
1½ tablespoons fresh lime juice 
1 tablespoon water 
1 tablespoon Sriracha sauce 
2 cloves garlic, minced 
3 tablespoons vegetable oil 
12 ounces extra-firm tofu, patted dry and cut into ¾-inch cubes salt 
1 cup shredded carrots ½ small yellow onion, thinly sliced 
4 green onions, cut into 1 inch pieces and white and green parts separated 
3 cups thinly sliced green cabbage 
1 pound cooked Asian-style noodles lime wedges and extra Sriracha sauce for serving 

In a small bowl, whisk together soy sauce, brown sugar, lime juice, water, Sriracha sauce, and garlic cloves. Set aside. Heat 1 tablespoon oil in a large nonstick pan over medium-high heat until shimmering hot. Sprinkle tofu with salt and add it to the pan. Cook, stirring occasionally until browned on all sides, about 5 minutes. Transfer to a medium bowl. Add another tablespoon of oil to the pan and add yellow onion, white parts of green onion, and shredded carrots. Cook until crisp tender, about 3 minutes. Place in bowl with tofu. Add remaining tablespoon of oil to pan along with cabbage. Cook stirring frequently, until cabbage is wilted. Add green parts of green onion, the noodles, and the tofu/carrot mixture. Pour sauce on top. Stir and cook for 1 to 2 minutes. Remove from heat. Serve with lime wedges and extra Sriracha sauce.

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