Re-creating the Zizzi’s chicken dish with tofu and coconut milk instead if chicken and cream.
2 tbsp olive oil
1/2 package of firm tofu
1 package of noodles (we used gluten free)
Approx 1/2 cup sriracha sauce
1 cup spinach
1 cup cherry tomatoes (quartered)
1 can coconut milk
Soak tofu in sriracha sauce for about 20 minures. Add oil to skillet and cook tofu to desired crispiness. Add the tomatoes as and cook for about 5 minutes.
Cook your noodles in separate pot while your tofu is frying.
Slowly add the coconut milk and continue to stir. Add extra sriracha sauce to the mixture to get desired spiciness.
Once you are happy with the texture of your sauce, add spinach and cook until it begins to wilt. Add the noodles and stir until they are coated.