Tofu and Vegetable Ramen Stir Fry
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 and cook until fragrant.
Add tofu and cook until both sides are golden and crispy. Season and remove from pan and set aside.
Add a little more oil and cook remaining veggies except bok choy until tender. Then add bok choy and cook for an additional couple of minutes.
While veggies cook, boil ramen according to package instructions.
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, about a minute or two.
Garnish with sesame seeds and enjoy hot.
Notes
Serves 2-4
