Something a Little Spicy for the Tastebuds

Sriracha Tofu

I don’t know much about sriracha, except that it is hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar and salt.  When the opportunity presents, I eat sushi and I like the taste of wasabi, so I thought “sriracha, could be different, right?”  Well, different it is and hot it is, so be careful how much sriracha you add to the ingredients in this dish.

Now Tofu, I’ve never been a fan of, but I thought I would try it.  It’s high in protein and it is referred to as “bean curd”.  It is cultivated by coagulating soy milk and then pressing the curds into soft white blocks.  Tofu contains amino acids, iron, calcium and other micro-nutrients that we’ve been discussing in other posts about the “gut”.  So we gave this recipe a try and it was quite tasty but really hot, hot, hot!  With that caveat I will continue with the ingredients and prep for the dish.  I have also included links to some spices for convenience.

It took about 35, 40 minutes to make this recipe, but I have to admit closer to 45 because I sipped wine in between food prep.  It can serve three people, but that depends upon hungry appetites.   So we are talking approximately 276 calories per serving for 3 and 415 calories per serving for 2.  We have 24 grams of fat, carbohydrates are high at 107 grams, so if you are watching your carb intake this may be a bit high, but this dish contains 39 grams of protein!  So let’s get to the tools and ingredients.


  • Large pot
  • Large skillet
  • Baking sheet


Cooking Directions

Step 1:  First we prepare the sauces.  Preheat the oven to 300 degrees and place a large pot of salted water on to boil for the rice noodles.  In a medium bowl whisk the tamari agave, Worcestershire powder and white vinegar.  This is the tamari mixture.

In a separate medium bowl add 1/4 cut of sriracha and add 1 tablespoon of the tamari mixture to the sriracha sauce (more if you don’t like it this spicy hot).

Step 2:  Trim the Chinese broccoli and chop roughly.  Peel and slice the onion thinly as well as the 3 cloves of garlic (slice the garlic thinly as well).  Add the rice noodles to the boiling water and make sure to stir.  Turn off the pot and remove from heat, stirring occasionally until the noodles are tender (about 4 to 6 minutes – check the instructions).  Drain the noodles and rinse with cold water to stop the cooking process.

Step 3:  Drain the tofu and cut into 12 square pieces.  (I cut them a bit smaller – 16 pieces).  Pat them dry with a paper towel (it may take more than one paper towel).  In a large nonstick skillet over medium heat add 2 tablespoons of vegetable oil.  Add the tofu and sprinkle with salt and cook until the tofu is crisp.  After tofu is browned, transfer to a baking sheet and place in the preheated oven to keep warm.

Step 4:  In the same skillet, heat to medium and add 1 tablespoon of vegetable oil.  Once the skillet is hot enough, adding the sliced onion and garlic and cook.  Make sure to stir constantly, about 2 to 3 minutes.  Next add the Chinese broccoli and cook only until the greens are tender.  This will take only about a minute or so.

Step 5:  Add the cooked rice noodles and the remaining tamari mixture to the skillet with the vegetables.  Toss to combine.  Make sure that you separate the noodles as you stir.  Stir until the noodles begin to carmelize (about 3 to 5 minutes). Taste and add more salt to taste.

Step 6:  Remove the warmed tofu from the oven and drizzle with some of the sriracha sauce and sprinkle with black sesame seeds.  Divide the noodles between plates and top with sriracha tofu.  Feel free to serve with any remaining sriracha sauce for dipping.

You are able to serve three with this dish.  When I cook this again, I definitely won’t add as much sriracha sauce, it was a bit too spicy for me.  But you like spicy, feel free to add more.  I hope you all enjoy this recipe as much as we did.  



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