Ramen Stir Fry with Tofu and Vegetables
Ingredients
Stir fry
- 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, and cook until fragrant.
Add tofu and cook until both sides are golden and crispy, season, then remove from pan and set aside.
Add a little more oil and cook remaining vegetables except bok choy until tender, then add bok choy and cook for an additional couple of minutes.
While the vegetables are cooking, boil the ramen according to package instructions.
Whisk all sauce ingredients together in a small bowl.
Drain the noodles.
Add the tofu and noodles to the vegetables, pour in the sauce, toss, and cook until everything is hot, about a minute or two.
Garnish with sesame seeds and serve hot.
Tips
You can add your favorite in-season vegetables.
This recipe serves 2-4 people.
