Hot Ones Subscription Sauces

Servings: 2-3 | Prep time: 10 min Cook time: 15-20 min

Equipment: Non-stick skillet, medium pot, tongs, strainer, paper towels (to press tofu)

Ingredients

• 1 tbsp oil 
• 1 block firm tofu, pressed and cubed
• 1 can (13.5 oz) full-fat coconut milk
• 2–3 Tbsp Psyracha by Piko Peppers (to taste)
• 1 Tbsp soy sauce or tamari
• 1 Tsp maple syrup or honey
• 1 Tbsp lime juice (optional, for extra tang)
• 8 oz rice noodles or ramen
• Fresh herbs (basil, cilantro, or mint)
• Toasted peanuts or cashews for garnish

Directions

1. Crisp the tofu: Heat oil in a skillet over medium-high. Coat each side with corn starch. Add tofu cubes and cook until golden and crispy on all sides (about 8-10 minutes). Set aside.
2. Make the sauce: In the same pan, pour in the coconut milk. Stir in Psyracha, soy sauce, and maple syrup. Simmer on low for 5-7 minutes, stirring occasionally, until slightly thickened.
3. Cook the noodles: While the sauce simmers, cook noodles according to package directions (usually about 5 minutes). Drain and rinse briefly under cold water.
4. Combine: Add the noodles and crispy tofu to the sauce. Toss gently to coat. Add lime juice to brighten it up, if desired.
5. Garnish & serve: Top with chopped herbs and toasted nuts. Serve warm and dig in!