Spicy Asian Noodles with Seared Tofu
Shared By: Pick Fresh Foods
- 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.
When preparing the noodles time them so they are ready a minute or two after the tofu.
Adapted from Fine Cooking
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/spicy-asian-noodles-with-seared-tofu/
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