Spicy Thai Noodles with Tofu
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings (about 1½ cups each)
  • 1 lb uncooked linguine
  • 14 oz extra firm tofu, drained and cubed
  • cooking spray
  • ¼ tsp salt and black pepper, to taste
  • 2 Tbsp brown sugar
  • ⅓ cup low-sodium soy sauce
  • juice of 1 lime
  • 1-2 Tbsp Sriracha
  • 2 inches fresh ginger, grated
  • 2 eggs, lightly beaten
  • ¼ tsp crushed red pepper flakes
  • 1 Tbsp olive oil
  • 2 zucchini, cut into half moons
  • 8 oz mushroom, sliced
  • 3 cloves garlic, minced
  • 1 handful fresh cilantro, chopped
  • 6 green onions, chopped
  • ¼ cup peanuts, chopped
  1. Bring a large pot of water to a rolling boil; add linguine and cook 8-10 minutes or until al dente. Drain and keep hot.
  2. Meanwhile, preheat oven to 400 F and mist a baking sheet with nonstick cooking spray. Arrange tofu cubes in a single layer, mist with cooking spray and sprinkle with salt and pepper. Bake tofu for 20-30 minutes, or until golden.
  3. In a medium bowl combine brown sugar, soy sauce, lime juice, sriracha, and ginger; whisk well to combine; set aside.
  4. In a large nonstick skillet over medium heat, add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, remove from skillet and set aside.
  5. Return skillet to stove top and heat olive oil over medium heat. Add zucchini and mushrooms; cook 5-6 minutes or until veggies are softened. Add garlic and cook 30-60 seconds or until fragrant.
  6. Add the vegetables, soy sauce mixture, eggs, and baked tofu to the pasta and toss well. Top with cilantro, green onions, and peanuts. Serve immediately.
Recipe slightly adapted from Domestic Super Hero
Nutrition Information
Serving size: ~1½ cups Calories: 396 Fat: 9.1 Carbohydrates: 61.0 Sugar: 7.0 Sodium: 647 Fiber: 4.3 Protein: 18.3 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2015/09/spicy-thai-noodles-with-tofu/