12ouncesextra-firm tofu,patted dry and cut into 3/4-inch cubes
1/2small yellow onion,thinly sliced
4green onions,cut into 1 inch pieces and white and green parts separated
3cupsthinly sliced green cabbage
1poundcooked Asian-style noodles
lime wedges and extra Sriracha sauce for serving
In a small bowl, whisk together soy sauce, brown sugar, lime juice, water, Sriracha sauce, and garlic cloves. Set aside.
Heat 1 tablespoon oil in a large nonstick pan over medium-high heat until shimmering hot. Sprinkle tofu with salt and add it to the pan. Cook, stirring occasionally until browned on all sides, about 5 minutes. Transfer to a medium bowl.
Add another tablespoon of oil to the pan and add yellow onion, white parts of green onion, and shredded carrots. Cook until crisp tender, about 3 minutes. Place in bowl with tofu.
Add remaining tablespoon of oil to pan along with cabbage. Cook stirring frequently, until cabbage is wilted. Add green parts of green onion, the noodles, and the tofu/carrot mixture. Pour sauce on top. Stir and cook for 1 to 2 minutes. Remove from heat.
Serve with lime wedges and extra Sriracha sauce.
This recipe originally appeared on spicysouthernkitchen.com