The other day I bought my first bottle of Sriracha at the grocery store in order to make this delicious pan-fried noodle dish with tofu. According to the New York Times article, “A Chile Sauce to Crow About,” this hot chili sauce was created by David Tran, a Vietnamese immigrant, in early 1980’s in Los Angeles. It is ranked #6 in “The 25 World’s Best Condiments,” Huffington Post, March 18, 2014. I must say that I am now an official fan of Sriracha, along with millions of other people.
What I like most about this vegetarian dish is that the protein-rich tofu and noodles absorb the spicy flavors from the Sriracha based sauce. All the prep work for this meal can be done in advance and can be cooked hours later. It also makes for great leftovers! I found this delectable recipe in Fine Cooking, August-September 2014. I hope that you will give this dish a try!
- ¼ cup low-sodium soy sauce
- 3 tablespoons packed dark brown sugar
- 2 tablespoons lime juice
- Lime wedges for serving
- 1 to 1½ tablespoons Sriracha, plus more for serving
- 2 large garlic cloves, minced
- 3 tablespoons vegetable oil
- 12 to 14 ounces organic extra-firm tofu, patted dry and cut into ¾-inch cubes
- Sea salt
- Freshly ground pepper
- 2 medium carrots, cut in half lengthwise and sliced on the diagonal
- 1 pound cooked udon or yakisoba noodles (Japanese noodles) or 8 ounces uncooked noodles (cooked according package directions)
- 6 green onion, cut into 1-inch lengths, white and green parts separated
- 2 cups thinly sliced cabbage
- In a small bowl, whisk together the soy sauce, sugar, lime juice, Sriracha, garlic and 2 tablespoons water. Set aside.
- Using a large nonstick frying pan, heat 1 tablespoon oil over medium-high heat. Once the oil is shimmering, add the tofu and season with salt and pepper. Stirring occasionally, cook the tofu until all sides are brown, approximately 3 to 5 minutes. Transfer to a large bowl.
- In the same pan, heat another tablespoon of oil. Add carrots and season with salt and pepper. Cook carrots until slightly tender and brown for 3 to 5 minutes. Transfer to bowl with the tofu.
- In the same pan, heat the last tablespoon of oil. Add the cooked noodles and the white green onion parts. Cook the noodles until they are brown in spots and the onions are tender, stirring occasionally for 2 to 3 minutes.
- Stir the sauce and carefully pour it over the noodles. Using tongs, toss the noodles so that they are coated with the sauce for about 2 minutes. Add the tofu and carrots, then finally add the cabbage and green onions. Toss well. Serve with lime wedges and Sriracha on the side.