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Vegan Sriracha Tofu & Noodle Bowl

SERVES 6 | FINISH IN 45 minutes

  • 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
  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.

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