Sriracha was invented in 1949 by a Thai refugee using California jalapeños—not traditional Thai chilies.
Maple Sriracha Tofu and Chili Oil Noodles
Get ready to indulge in a fiery delight with our Maple Sriracha Tofu and Chili Oil Noodles! This dish stars crispy, oven-baked tofu drizzled in a mouthwatering maple sriracha glaze, perfectly paired with silky noodles tossed in rich chili oil. It's the ultimate comfort food that brings a bold kick to your dinner table—your taste buds will thank you!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- red cabbage (240 ml)
- carrot (240 ml)
- cucumber (240 ml)
- garlic
- ginger (15 ml)
- lime juice (15 ml)
- spring onions
🥩Meat & Seafood(1)
- firm tofu (454 g)
🫙Pantry Staples(6)
- chili oiloptional
- cornstarch (30 ml)
- maple syrup (30 ml)
- oil (30 ml)
- rice vinegar (15 ml)
- sesameoptional
🍯Sauces & Condiments(2)
- soy sauce (30 ml)
- sriracha (30 ml)
👨🍳 Instructions
- 1
Crumble firm tofu, toss with oil, soy sauce, and cornstarch, and bake until golden and crisp.
- 2
Meanwhile, simmer sriracha, maple syrup, soy, garlic, and ginger. Add a cornstarch slurry and let it bubble until thick and glassy.
- 3
Toss the tofu through and watch it cling to every edge.
- 4
Thinly slice red cabbage, cucumber, and carrot, and toss it with lime juice, rice vinegar, a touch of maple, and salt. Let it sit so it softens slightly, but keeps that sharp and fresh crunch.
- 5
Cook your noodles, and while still hot, toss with chili oil, soy sauce, and vinegar.
- 6
Pile everything up with spring onions, sesame, and extra chili oil if you dare.
💡 Pro Tips
- ✓Press tofu for 15-30 minutes under heavy weight to remove 40-50% of moisture, then freeze overnight and thaw - this creates a spongy texture that absorbs marinades 3x better than fresh tofu.technique40-50% moisture removal
- ✓Coat crumbled tofu with cornstarch at a 1:8 ratio (1 tbsp per cup of tofu) and bake at 425°F for maximum Maillard reaction and crispy exterior without oil-sogging.technique1:8 ratio, 425°F
- ✓Make cornstarch slurry with 1 part cornstarch to 2 parts cold liquid - adding it to simmering sauce creates immediate thickening through starch gelatinization at 185°F.technique1:2 ratio, 185°F
- ✓Salt your cabbage slaw 10 minutes before serving to draw out excess water through osmosis, concentrating flavors while maintaining crunch structure.timing10 minutes
- ✓Toss hot noodles with chili oil immediately after draining - the residual heat (160-180°F) helps the oil penetrate the noodle surface and bloom the chili flavors.timing160-180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Sriracha was invented in 1949 by a Thai refugee using California jalapeños—not traditional Thai chilies.
Maple Sriracha Tofu and Chili Oil Noodles
Get ready to indulge in a fiery delight with our Maple Sriracha Tofu and Chili Oil Noodles! This dish stars crispy, oven-baked tofu drizzled in a mouthwatering maple sriracha glaze, perfectly paired with silky noodles tossed in rich chili oil. It's the ultimate comfort food that brings a bold kick to your dinner table—your taste buds will thank you!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- red cabbage (240 ml)
- carrot (240 ml)
- cucumber (240 ml)
- garlic
- ginger (15 ml)
- lime juice (15 ml)
- spring onions
🥩Meat & Seafood(1)
- firm tofu (454 g)
🫙Pantry Staples(6)
- chili oiloptional
- cornstarch (30 ml)
- maple syrup (30 ml)
- oil (30 ml)
- rice vinegar (15 ml)
- sesameoptional
🍯Sauces & Condiments(2)
- soy sauce (30 ml)
- sriracha (30 ml)
👨🍳 Instructions
- 1
Crumble firm tofu, toss with oil, soy sauce, and cornstarch, and bake until golden and crisp.
- 2
Meanwhile, simmer sriracha, maple syrup, soy, garlic, and ginger. Add a cornstarch slurry and let it bubble until thick and glassy.
- 3
Toss the tofu through and watch it cling to every edge.
- 4
Thinly slice red cabbage, cucumber, and carrot, and toss it with lime juice, rice vinegar, a touch of maple, and salt. Let it sit so it softens slightly, but keeps that sharp and fresh crunch.
- 5
Cook your noodles, and while still hot, toss with chili oil, soy sauce, and vinegar.
- 6
Pile everything up with spring onions, sesame, and extra chili oil if you dare.
💡 Pro Tips
- ✓Press tofu for 15-30 minutes under heavy weight to remove 40-50% of moisture, then freeze overnight and thaw - this creates a spongy texture that absorbs marinades 3x better than fresh tofu.technique40-50% moisture removal
- ✓Coat crumbled tofu with cornstarch at a 1:8 ratio (1 tbsp per cup of tofu) and bake at 425°F for maximum Maillard reaction and crispy exterior without oil-sogging.technique1:8 ratio, 425°F
- ✓Make cornstarch slurry with 1 part cornstarch to 2 parts cold liquid - adding it to simmering sauce creates immediate thickening through starch gelatinization at 185°F.technique1:2 ratio, 185°F
- ✓Salt your cabbage slaw 10 minutes before serving to draw out excess water through osmosis, concentrating flavors while maintaining crunch structure.timing10 minutes
- ✓Toss hot noodles with chili oil immediately after draining - the residual heat (160-180°F) helps the oil penetrate the noodle surface and bloom the chili flavors.timing160-180°F