Spicy Pan-Fried Noodles with Tofu

Spicy Pan-Fried Noodles with Tofu
Photo by Scott Phillips


  • 2 large cloves garlic, minced
  • 12 to 14 oz. extra-firm or pressed tofu, patted dry and cut into ¾-inch cubes
  • 1 lb. cooked Asian-style noodles, such as udon or yakisoba
  • Kosher salt and freshly ground white pepper
  • 3 Tbs. packed dark brown sugar
  • ¼ cup soy sauce
  • 3 Tbs. vegetable or peanut oil
  • + 5 more ingredients
    • 1-½ Tbs. Sriracha; more for serving
    • 6 medium scallions, cut into 1-inch lengths, white and dark green parts separated
    • 2 cups thinly sliced green cabbage
    • 2 medium carrots, halved lengthwise and thinly sliced on the diagonal
    • 2 Tbs. fresh lime juice, plus lime wedges for serving

Whisk the soy sauce, sugar, lime juice, Sriracha, garlic, and 2 Tbs. water in a small bowl; set aside. Heat 1 Tbs. of the oil in a 14-inch wok or 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the tofu, season generously with salt and pepper, and cook, stirring occasion...

View full recipe at Fine Cooking


Related Articles

Best Wine Deals

See More Deals

Snooth Media Network