Sriracha Ramen Salad
with tofu, carrots and broccoli
- Brown sugar - 2 tsp
- Soy sauce, low-sodium - 3 Tbsp
- Rice vinegar - 3 Tbsp
- Toasted sesame oil - 1 Tbsp
- Cooking oil - 6 Tbsp
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb , sliced into matchsticks (Look for the vacuum-packed kind that does not break apart when cooking)
- Carrots - 2 , grated
- Broccoli - 1 head , chopped
- Cilantro, fresh - 4 Tbsp , chopped
- Ramen noodles - 6 oz
- Lime - 1/2 , juice of
- Sriracha - to taste
- Salt and pepper - to taste
Make marinade - Whisk together brown sugar, soy sauce, rice vinegar, sesame oil, and cooking oil.
Tofu - Slice into matchsticks. Cover in half the marinade and marinate for 15 to 30 minutes.
Carrots / Broccoli - Prep as directed. Place broccoli in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until broccoli is tender but still crunchy. (Can be done up to 4 days ahead)
Cilantro - Prep as directed. Cilantro can be combined with carrots. (Can be done up to 4 days ahead)
Cook ramen - Bring a saucepan of water to boil. Salt generously and add ramen (or other noodles). Cook according to package instructions. Drain. Use scissors to snip up ramen into shorter more bite-sized pieces. (Can be done up to 3 days ahead)
Heat up a wok over medium-high heat. Toss tofu with marinade into heated pan. Saute until tofu is golden and crisp on the outside, ~5 minutes.
Toss remainder of marinade with cooked tofu, ramen, carrots, broccoli and cilantro. Finish with lime juice. Season to taste with Sriracha, salt and pepper.