Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
45 mins
Servings:
4
Yield:
4 main-dish servings
Ingredients
Sauce:
- ¼cupwater
- ¼cupsriracha hot sauce
- ¼cupsoy sauce
- 2tablespoonswhite sugar
- 1tablespoontamarind concentrate
- 1teaspoonred pepper flakes
- ½onion, sliced
- 1egg (Optional)
- 2tablespoonschopped spring onions
- 1tablespooncrushed peanuts
- 1lime, cut into wedges
Directions
Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.
Nutrition Facts (per serving)
| 452 | Calories |
| 17g | Fat |
| 61g | Carbs |
| 14g | Protein |
