Spicy Buddha Noodle Bowl with Extra Crispy Tofu and Asian Vegetables

Preparation of the Tofu 1. Cut the pressed tofu into cubes. 2. In a bowl, whisk together the soy sauce, maple syrup, sriracha, and sesame oil. 3. Toss the tofu cubes in the mixture until well coated. 4. Sprinkle cornstarch over the tofu and gently toss to coat evenly.

Cooking the Tofu 5. Heat vegetable oil in a large pan over medium-high heat. 6. Add the tofu cubes and cook until crispy and golden brown, about 5-7 minutes. 7. Remove tofu from the pan and set aside.

Preparing the Noodle Bowl 8. Cook the rice noodles according to package instructions. 9. In a large bowl, combine the cooked noodles, shredded carrots, shredded red cabbage, bean sprouts, bell pepper, and green onions.

Making the Sauce 10. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and sriracha.

Assembling the Noodle Bowl 11. Pour the sauce over the noodle and vegetable mixture, and toss to combine. 12. Divide the noodle mixture into serving bowls. 13. Top each bowl with crispy tofu cubes, sesame seeds, and a lime wedge. 14. Serve and enjoy!