Stir-Fried Ramen with Tofu and Vegetables
Ingredients
- 140g organic millet & brown rice ramen (3 pieces)
- 170g extra firm tofu, pressed
- 1-2 tbsp oil of choice
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1 red onion, sliced
- 6 baby bok choy
- handful green & yellow beans
- 1 red bell pepper
- salt & pepper
- sesame seeds, for garnish
Sauce
- 1/2 cup low sodium tamari
- 1/4 cup veggie stock
- 1 tbsp maple syrup
- 1 tbsp brown sugar
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 2 tbsp cornstarch
Preparation
In a frying pan or wok, heat oil. Add ginger and garlic. Cook until fragrant.
Add tofu and cook until both sides are golden and crispy. Season. Remove from pan and set aside.
Add a little more oil and cook remaining veggies (except bok choy). Cook until tender, add bok choy and cook an additional couple minutes.
While veggies cook, boil ramen according to package instructions.
Next, whisk all sauce ingredients together in a small bowl.
Drain noodles.
Add tofu and noodles to veggies. Pour in sauce and toss. Cook until everything is hot (just a minute or two).
Garnish with sesame seeds and enjoy hot.
Notes
You can add your favorite in-season vegetables.
Serves 2-4.
