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Sriracha Noodles By Recipe: Sriracha Noodles (serves 4) Tofu 1 block extra…

2 min read

Sriracha Noodles

By plantbasedrd


Sriracha Noodles (serves 4)

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

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
¼ cup water

½ cup mushrooms, sliced
1 head of broccoli, cut into bite size florets
½ red bell pepper, diced
4 servings of your favorite stir fry noodles, prepared according to package

Prepare tofu by adding cubes to a tupperware container along with nutritional yeast, soy sauce and garlic chili sauce. Seal container and gently shake to coat. Place on a lined baking sheet and bake in the oven at 400F for 20 minutes.

In a bowl, combine all the ingredients for the sauce and whisk together and set aside. Bring a pan up to medium heat and add in your mushrooms and saute until most of liquid is released and they have slightly browned. Remove from pan and set aside. Add in broccoli to the same pan along with ¼ cup water, cover with a lid and let the broccoli steam for about 3-4 minutes until the florets are bright green. Remove lid and add in bell pepper and saute for an additional minute. Add in your cooked noodles, the mushrooms and then pour over the sauce. Toss everything together really well to coat then toss in your tofu and garnish with additional scallions before serving.
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