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Recipe

Spicy Pan-Fried Noodles with Tofu

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Scott Phillips

Servings: 4

Seared tofu is the perfect vehicle to carry the sweet, sour, and savory flavors of this dish. Buying cooked noodles (look for them next to the tofu) saves a step; if you can’t find them, use 8 oz. uncooked and cook them according to package directions.

Ingredients

  • 1/4 cup soy sauce
  • 3 Tbs. packed dark brown sugar
  • 2 Tbs. fresh lime juice, plus lime wedges for serving
  • 1-1/2 Tbs. Sriracha; more for serving
  • 2 large cloves garlic, minced
  • 3 Tbs. vegetable or peanut oil
  • 12 to 14 oz. extra-firm or pressed tofu, patted dry and cut into 3/4-inch cubes
  • Kosher salt and freshly ground white pepper
  • 2 medium carrots, halved lengthwise and thinly sliced on the diagonal
  • 1 lb. cooked Asian-style noodles, such as udon or yakisoba
  • 6 medium scallions, cut into 1-inch lengths, white and dark green parts separated
  • 2 cups thinly sliced green cabbage

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 0
      Sodium (mg): 1760
      Carbohydrates (g): 47
      Fiber (g): 4
      Protein (g): 16

Preparation

  • Whisk the soy sauce, sugar, lime juice, Sriracha, garlic, and 2 Tbs. water in a small bowl; set aside.
  • Heat 1 Tbs. of the oil in a 14-inch wok or 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the tofu, season generously with salt and pepper, and cook, stirring occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a large bowl. Add another 1 Tbs. oil to the pan, and then add the carrots. Season with salt and pepper and cook, stirring occasionally, until crisp-tender and well browned in spots, 3 to 5 minutes. Transfer to the bowl with the tofu.
  • Add the remaining 1 Tbs. oil, the cooked noodles, and the scallion whites to the skillet. Cook, stirring occasionally, until the noodles are browned in spots and the scallions are tender, 2 to 3 minutes. Stir the sauce and then carefully pour it over the noodles; the mixture will steam. Toss well to coat and cook, stirring, until the sauce is reduced to a sticky glaze, about 2 minutes.
  • Return the tofu and carrots to the wok. Add the cabbage and the scallion greens and toss well. Serve with lime wedges and additional Sriracha if desired.

Reviews

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Reviews

  • Cis | 01/25/2017

    I used Explor AsianAuthentic Cuisine Glutin Free Organic Soybean Spaghetti, it worked very well. Everyone loved it. I will definitely cook this again!

  • Eukaliptus | 02/04/2016

    Very tasty and easy to do. I actually used pak choi instead of cabbage and it was also delicious.

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