Spicy Tofu Teriyaki with Ramen Noodles

Directions for the sauce (note – this recipe makes about 1/2 cup of sauce):

* Place a sauce pan on low heat. Add brown sugar and light soy sauce. Simmer it until the sugar dissolves and the sauce is thicker.
* Add sake, black soy sauce, sriracha and garlic chili sauce; turn off the heat. Leave out the garlic chili sauce if you want a regular teriyaki sauce and not too spicy.
* Let the sauce cool completely – it will thicken up a bit when it cools. If you use it right away, the sauce is too runny.
* Set aside.

Directions for the dish:

* Cook ramen in boiling water for 5 minutes until tender or follow the package instruction. You do need to add salt. It’s unlike cooking pasta. Drain and divide it into 4 bowls. Pour 1 teaspoon of the teriayaki sauce over each bowl and coat the noodles well.
* Heat up a wok under medium high heat. When the wok is hot and about to smoke, add 2 tablespoons of oil. You should hear a sizzling noise when it’s hot.
* Add garlic and onion; stir often. Remember how to work on a wok from the Pad Se Ew post? – Speed and motion are the key.
* Add carrots and bean sprouts, and shitake mushrooms (if using) and half of the sauce; stiring it.
* Add tofu and the remaining sauce. Stir fry gently because tofu can break easily – just stir until tofu is coated by the sauce. You could swirl the wok so that a spatula or wooden spoon doesn’t even have to touch tofu.
* Sitr fry everything about 7 minutes or until cooked through and bean sprouts are partially crispy.
* Pour everything over your noodles in your prepared bowl.
* Sprinkle with scallions and red peppers, and add a splash of Sriracha if you prefer a big kick!