Vegan Sriracha Tofu & Rice Noodle Bowl with spicy Sky Valley Sriracha

Vegan Sriracha Tofu & Noodle Bowl

Serves 6
Finish In 45 minutes

Ingredients

  • 1 Block Extra Firm Tofu, cubed or cut into triangles
  • ¼ Cup Soy Sauce
  • 1 Tablespoon Sky Valley Sriracha
  • ½ Teaspoon Liquid Smoke
  • 8 Ounces Rice Noodles
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Tablespoon Sky Valley Sriracha
  • 2 Teaspoons Fresh Minced Ginger (or Litehouse Freeze Dried Ginger)
  • 1 Head Broccoli, cut into florets
  • 1 Cup Sliced Mushrooms
  • 1 Thinly Sliced Bell Pepper
  • Green Onions, to serve

Products you'll need

Directions

  1. Preheat the oven to 425°F and line a baking sheet with parchment. Mix the soy sauce, sriracha, and liquid smoke in a small bowl. Coat each piece of tofu in the mixture. Then bake for 30-40 minutes, flipping halfway through.
  2. Cook the rice noodles according to the package instructions until al dente.
  3. In a small bowl, mix the sauce ingredients and set aside.
  4. In a large pan, heat two teaspoons of oil over medium heat. Sauté the broccoli for 3-5 minutes, then add in the mushrooms and peppers and cook another 3-5 minutes, until soft.
  5. Add the noodles and sauce to the pan and toss to combine.
  6. Serve in bowls with the tofu on top and a garnish of green onions.

See Our Sauce In Action

Go beyond the bottle with recipes bound to tingle your taste buds.
Vegan Pho Recipe

Vegan Pho

Spicy Roasted Nuts Recipe

Spicy Roasted Nuts

Butternut Squash Curry Recipe

Butternut Squash Curry

Tortilla Breakfast Bowls Recipe

Tortilla Breakfast Bowls

DON’T BE SHY, INDULGE