One-Pot Ramen Tofu Veggie Stir-Fry
Ingredients
- tofu
- tamari or soy sauce
- vegan hoisin sauce
- sesame oil
- cornstarch
- red bell pepper
- medium carrot
- green peas
- garlic
- ginger
- noodles
- veggie broth
Preparation
Press and drain 4oz block extra-firm tofu
Cut into about 1/2-inch cubes
Toss in a bowl with a some tamari or soy sauce to coat
Bake on lined baking sheet at 375F until golden
Meanwhile mix sauce: 2 tbsp soy sauce, 2 tbsp vegan hoisin sauce, optional: 1 tbsp sesame oil (regular or toasted) and 2 tsp cornstarch until all cornstarch is dissolved
Heat a little neutral flavored oil (or broth if oil-free) in large non-stick skillet
Add 1/2 red bell pepper (thinly sliced/julienne), 1 medium carrot (thinly sliced/julienne), 1/2 cup green peas (defrosted and drained)
Sauté until carrots and pepper start to soften
Add 1 tsp minced garlic and 1/2 tsp minced ginger
Sauté another 30 seconds until fragrant
Oz pack (80g) ramen noodles and 1-1/2 cups veggie broth
Cover, reduce heat and let steam a few minutes before flipping over noodles
Cover and let steam a few more minutes on other side, adding more broth as needed
Use a spatula to gently separate ramen noodles
Add another 1/2 cup broth and cook uncovered until ramen are ready
Mix in sauce and 1/2 cup packed baked tofu cubes
Stir well while heating until warmed through and sauce just starts to thicken
Serve immediately