In a small bowl, whisk together the soy sauce, dark brown sugar, lime juice, water, Sriracha sauce, and minced garlic. This will be the flavor base for your dish, so make sure it’s well combined.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu, seasoning it lightly with salt. Cook for about 8-10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside.
In the same skillet, add the sliced onion and cook for about 2 minutes until it starts to soften. Then, add the shredded carrots, green onions (white parts only), and sliced cabbage. Stir-fry for another 5-7 minutes until the vegetables are tender but still vibrant.
Return the crispy tofu to the skillet with the vegetables. Pour the prepared sauce over the top, tossing everything together until well coated. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and infuse the flavors.
Add the cooked Asian-style noodles to the skillet, gently tossing them with the tofu and vegetables until everything is evenly mixed and heated through. Taste and adjust seasoning if necessary.
Serve your Sriracha Noodles with Tofu hot, garnished with the green parts of the green onions and lime wedges on the side. Drizzle with extra Sriracha sauce for those who love a little more heat!
