Instructions

• In a small bowl, whisk together 1/4 cup soy sauce, 3 tablespoons packed dark brown sugar, 1 1/2 tablespoons fresh lime juice, 1 tablespoon water, 1 tablespoon Sriracha sauce, and 2 cloves minced garlic until the sugar is mostly dissolved. Set the sauce aside.
• Heat 1 tablespoon vegetable oil in a large nonstick pan over medium-high heat until the oil is shimmering.
• Sprinkle the 12 ounces extra-firm tofu (patted dry and cut into 3/4-inch cubes) with salt. Add the tofu to the hot pan and cook, stirring or turning occasionally, until browned on most sides, about 5 minutes. Transfer the browned tofu to a medium bowl and set aside.
• Add another 1 tablespoon vegetable oil to the same pan and return to medium-high heat. Add the 1/2 small thinly sliced yellow onion, the white parts of the 4 green onions, and 1 cup shredded carrots. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Transfer these vegetables to the bowl with the tofu.
• Add the remaining 1 tablespoon vegetable oil to the pan and heat over medium-high. Add 3 cups thinly sliced green cabbage and cook, stirring frequently, until the cabbage has wilted, 3 to 5 minutes.
• Add the green parts of the 4 green onions, 1 pound cooked Asian-style noodles, and the tofu–carrot–onion mixture back to the pan with the cabbage. Use tongs or a spatula to separate and distribute the noodles.
• Pour the reserved sauce evenly over the contents of the pan. Stir well and cook for 1 to 2 minutes more, until everything is heated through and the sauce coats the noodles and vegetables.
• Remove the pan from the heat. Serve the Sriracha noodles with tofu immediately, with lime wedges and extra Sriracha sauce on the side.