Spicy Pan-Fried Noodles with Tofu
Seared tofu is the perfect vehicle to carry the sweet, sour, and savory flavors of this dish. Enjoy!
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 occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a large bowl. Add another 1 Tbs. oil to the pan, and then add the carrots. Season with salt and pepper and cook, stirring occasionally, until crisp-tender and well browned in spots, 3 to 5 minutes. Transfer to the bowl with the tofu.
Add the remaining 1 Tbs. oil, the cooked noodles, and the scallion whites to the skillet. Cook, stirring occasionally, until the noodles are browned in spots and the scallions are tender, 2 to 3 minutes. Stir the sauce and then carefully pour it over the noodles; the mixture will steam. Toss well to coat and cook, stirring, until the sauce is reduced to a sticky glaze, about 2 minutes.
Return the tofu and carrots to the wok. Add the cabbage and the scallion greens and toss well. Serve with lime wedges and additional Sriracha if desired.