Spicy Pan-Fried Noodles with Tofu

Spicy Pan-Fried Noodles with Tofu
Photo by Scott Phillips


  • 12 to 14 oz. extra-firm or pressed tofu, patted dry and cut into ¾-inch cubes
  • 2 medium carrots, halved lengthwise and thinly sliced on the diagonal
  • 2 Tbs. fresh lime juice, plus lime wedges for serving
  • 6 medium scallions, cut into 1-inch lengths, white and dark green parts separated
  • 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
    • Kosher salt and freshly ground white pepper
    • 2 large cloves garlic, minced
    • 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


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