Coconut Noodles with Firecracker Tofu

6oz ramen noodles, cooked according to package instructions
2 cups green cabbage, shredded
1 cup carrots, ribboned
½ cup full fat coconut milk
1 tbsp soy sauce
½ tbsp avocado oil
Limes, scallions, bird’s eye chili and sesame seeds to top


Heat up the oil and once hot add the cabbage and carrots. Saute until softened and getting crispy and golden at the edges, ~5 mins.

Add the noodles, coconut milk and soy sauce. Mix and cook 2 mins. Remove from heat and top with lime juice, scallions, bird’s eye chili and sesame seeds with a couple of lime wedges on the side. Serve immediately and enjoy!
½ 16oz block super firm tofu, cut into 6 slabs (the brand I used is high protein and comes already pressed, if using a different type press 30 mins first)
3 tbsp neutral oil
½ cup corn starch
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt

In a bowl combine together the corn starch and all the seasoning. Toss the tofu cubes in the mix until well coated.

Heat up the oil and fry the tofu until crisp and golden on both sides, ~1-2 mins per side.
⅓ cup sriracha
⅓ cup agave or maple syrup
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp apple cider vinegar
½ tsp szechuan pepper (optional)
½ tsp garlic powder
½ tsp sea salt
Scallions and black sesame seeds to serve

Preheat oven to 400°F and line a sheet pan with parchment paper.
In a sauce pan combine together the sriracha, agave and sesame oil. Whisk on medium heat until bubbly and slightly reduced, ~5 mins.
Remove from heat and stir in the rest of the ingredients. Whisk together until fully incorporated.
Toss the tofu in the sauce,making sure all the cubes are well coated then transfer the tofu to the sheet pan and drizzle with remaining sauce.
Bake for 20 mins then serve immediately topped with scallions and black sesame seeds. Enjoy!