Having the kids cook a dinner has been wonderful! They have made so much progress and have learned a lot. I sat down with my son the other day to find out what he had planned. He hadn’t decided. He usually picks something I make in our normal rotation.
Trying to get him to step out of his comfit zone, I suggested he look though his sister’s cookbook for ideas. He sat down, thumbed through the book, closed it, and said he needs something more sophisticated.
Umm, okay. Silly kid
I handed him a couple of my newest food magazines and said, “have a look at these, maybe you’ll see something you like.” Right away, he asks, “what does tofu taste like?”
I’m super surprised he’d even consider tofu. He and his dad are my meat eaters and normally give me a hard time when I want to serve a vegetarian meal.
I say, “Tofu is really great! It takes on the flavor of whatever ingredient you add.”
He thinks about it for a second and says I found a recipe…Spicy Asian Noodles.
I read the recipe and it is pretty easy and “more sophisticated” like he wanted.
He made it and it was delicious! Matter of fact, it was so good that I decided to make it again. Only this time, I made changes
Oh my goodness, this is absolutely amazing! My version is so easy and is a bit spicier.
Not crazy spicy, but the kind of spicy where you take a bite and taste great flavors, then after you swallow you get the heat.
This is super quick cooking meal, so have everything ready before you get started. There really is much prep aside from making the sauce and cutting up the tofu. Gotta love that, right?!
I love the tofu in this dish. It is browned on all sides, so it has a good bite to it.
Nutritionally, tofu is a great source of protein and fiber. I also love that it is a great source of calcium, which is needed for good bone health.
This Spicy Asian Noodle dish is sophisticated and flavorful. The delicious spicy sauce coats the noodles and veggies, and the fresh lime juice gives it a nice zesty bite.
- 1 tsp vegetable oil
- 7 oz extra firm tofu, cut into 1 inch pieces
- ½ tsp ground black pepper
- 2 cups tri-color coleslaw
- 2 green onions, sliced
- 7 oz rice noodles
- ¼ cup reduced sodium soy sauce
- 1 tbsp sriracha sauce
- 1 tbsp sweet chili sauce
- ½ fresh lime, juiced
- 2 tbsp light brown sugar
- Prepare sauce by combining soy, sriracha sauce, sweet chili sauce, lime juice, and brown sugar with a whisk; set aside.
- Bring a large pot of water to a boil for noodles. Add noodles and boil for 6-8 minutes. Do not drain.
- Season tofu with black pepper. Toss to coat all sides.
- In a large skillet heat 1 tsp of oil over medium heat. Add tofu to pan and sauté until browned on all sides, about 10 minutes.
- Add cabbage and green onions to the tofu; sauté for 2 minutes.
- Add hot noodles from pot using a spaghetti spoon or tongs to the vegetables and tofu.
- Pour sauce over the noodles. Toss to coat noodles and vegetables with the sauce; cook for 1 minute.
- Serve warm with a lime wedge.
Adapted from Fine Cooking