The spice for this dish is mostly coming from the sriracha. If you are sensitive to spice, you can reduce the amount that you use, omit or replace it for some hoisin sauce if you prefer.

Can you make this for meal prep?

This meal is great for dinner, but can be made to last up to 4 days in the fridge in an airtight container if planning to meal prep. Just note that as it sits in the fridge, your noodles will start to become a little dry because they will likely absorb some of the sauce. If they are too dry for your liking, you can rehydrate your noodles with a combination of soy sauce and sesame oil before enjoying.

What makes this recipe healthy?

This is a complete meal as is. It includes protein from the tofu baked up and lots of vegetables that are loaded with vitamins, minerals and fiber. The sauce is easy and made from scratch so it helps to control sodium and added sugars compared to commercially prepared sauces.

Sriracha Noodles with Tofu and Broccoli

Description

Savory, spicy with a kick of heat from sriracha, these Sriracha Noodles are the perfect, quick and easy dinner. Topped with delicious baked tofu and tender broccoli for a complete and filling meal.

Ingredients

Scale

Tofu

1 block extra firm tofu, pressed and drained then cut into cubes
1 tbsp nutritional yeast
1 tbsp soy sauce
1 tsp garlic chili sauce

Sauce

3 tbsp soy sauce
1 tsp garlic chili sauce
1 tbsp sriracha
1 tbsp sesame oil
1 tbsp maple syrup
1 tbsp rice wine vinegar
1 tsp fresh minced ginger
2 scallions, sliced reserving the green ends for garnish
1 tsp cornstarch
1/4 cup water

Noodles

1/2 cup mushrooms, sliced (optional)
1 head of broccoli, cut into bite size florets
1 red bell pepper, diced
4 servings of your favorite stir fry noodles, prepared according to package

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Instructions

Set oven to 400F. Prepare the tofu by adding cubes to an airtight container along with nutritional yeast, soy sauce and garlic chili sauce. Seal container and gently shake to coat. Place the tofu pieces on a lined baking sheet and bake in the oven for 20 minutes.
In a bowl, combine all the ingredients for the sauce and whisk together and set aside.
Bring a pan with oil up to medium heat and add in your mushrooms and sauté until most of liquid is released and they have slightly browned. Remove from pan and set aside.
Add in broccoli to the same pan along with ¼ cup water, cover with a lid and let the broccoli steam for about 3-4 minutes until the florets are bright green.
Remove the lid and add in bell pepper and sauté for an additional minute.
Add in your cooked noodles, the mushrooms and then pour over the sauce. Toss everything together really well and cook for a minute to allow the sauce begins to thicken and cling to the noodles.
Top your noodles with your tofu and garnish with additional scallions before serving.

Notes

Add more sriracha to the sauce if you prefer your noodles to be more spicy. I start with about 1 tablespoon and then slowly add more to preference.

Cooking time will very depending on the types of noodles you use. I used noodles from the brand Fortune Foods, which require just a quick microwave step. If you use noodles that need to be boiled, under cook them by 1 minute based on the instructions as they will continue to cook with the sauce.

Feel free to omit or change the vegetables as desired. Do note that if changing the vegetables, just make sure you are adjusting their cooking time to ensure that you are not under or over cooking them.