Fine Cooking Magazine - November/December 2020

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

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.

(10 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Tofu
IN THIS RECIPE
Udon Noodles
Buy Now
IN THIS RECIPE
Sriracha Sauce
Buy Now
FEATURED
Squash Blossoms

Reviews

Rate or Review

Reviews (10 reviews)

SCC_Boss | 05/19/2021
YUM YUM YUM! Delicious Meatless Monday meal. Made the recipe as written and wouldn’t change a thing. Nice heat, well balanced flavours. Definitely will be making it again😋
pastatx | 12/28/2020
Delicious. Took another reviewer's idea to use chili garlic paste and thought it improved the flavor. This is an excellent vegetarian dinner.
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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Spicy Pan-Fried Noodles with Tofu
Yield: 4 servings
Cuisine: Asian
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