Spicy Pan-Fried Noodles with Tofu

Spicy Pan-Fried Noodles with Tofu
Photo by Scott Phillips


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