My room mate and I had hot double dinner date the other night at an apartment of four boys, one of which is vegan and another vegetarian. We wanted to impress them with our mad domestic skills so we went all out, expecting to only feed the two boys and ourselves. Little did we know that the recipe would not only feed us and our dates but their metal-head bro friends as well. It got raving reviews but quickly turned into a game of who could use more Sriracha Sauce.
INGREDIENTS:
Any Noodles of your choice - 1 packet (12 oz)
Tofu (Diced into cubes) – 2 cups (It’s better to Use Firm Tofu for stir frying)
Asian Red Chilly Sauce – 1 tbsp
Diced Onions – 1 medium
Diced Carrots – 1 big
Broccoli Florets – 1 cup
Oil – 1 tbsp + 2 tbsp
Soy sauce – 3 tbsp
Chilly Garlic Sauce – 2 tbsp
Pepper Powder – as required
Salt
DIRECTIONS:
Boil the Noodles with salt according to the instructions on the packet. Drain and allow it to cool.
Drain the Tofu and dice it into bite sized cubes. Marinate Tofu with salt and 1 tbsp red chilly sauce for 15 minutes.
Heat 1 tbsp of oil in a non stick pan and add the tofu pieces.
Stir fry over medium heat for around 10 minutes until the tofu is browned on all sides. Keep aside.
Heat 2 tbsp of oil in another pan and add onions and saute till translucent.
Add carrots and stir fry for around 5-7 minutes till it almost cooked but crispy.
Next, add the broccoli florets along with salt to taste. Cover and cook for 3 minutes until soft.
Add the stir fried tofu pieces to the pan.
Blend in soy sauce and chilly garlic sauce.
Stir in the cooked noodles and toss everything on medium-high heat for around 2-3 minutes.
Season the noodles with salt and pepper.
