Easy Veggie Ramen Bowl with Sticky Tofu
Ingredients
- 1 block extra firm tofu
- Cornstarch (for coating)
- 3 tbsp tamari
- 3 tbsp maple syrup
- 2 tbsp rice vinegar
- Juice from one lime
- 2 minced garlic cloves
- Broccoli
- Ramen noodles
Preparation
Press and cube 1 block extra firm tofu.
Bake tofu on a nonstick pan or parchment paper at 375°F for 25 minutes.
Coat the tofu in cornstarch before baking for extra crispiness (optional tip).
Mix together 3 tbsp tamari, 3 tbsp maple syrup, 2 tbsp rice vinegar, juice from one lime, and 2 minced garlic cloves.
Remove the tofu from the oven.
Add the sauce to a nonstick pan and heat over medium-high heat.
Once the sauce starts to thicken, add the tofu.
Coat the tofu in the sauce and remove from heat when the sauce is thick and syrupy.
Cover broccoli and ramen with boiling water for 5-10 minutes, then drain.
Add the broccoli and ramen to a bowl and pour the excess sauce from the pan on top.
Enjoy!
