Who doesn’t love a good stir fry? They tend to be one of our staples – easy to make and so diverse! You can literally throw together any vegetable medley with some noodles and asian-inspired sauce and have a different meal every day. We don’t ever get sick of them because of that. (Makes 4 servings)
1 block extra firm tofu
3 cups water
2 packs ramen noodles*
2 tbsp olive oil
3 cloves garlic, minced
3 medium size carrots, thinly sliced
2 tbsp dried minced onion
2 cups broccoli florets
2 cups cauliflower florets
1 yellow pepper, sliced
1/3 cup scallions, chopped
2 tbsp soy sauce
black pepper to taste
Drain tofu and squeeze out excess water. Cut in cubes and set on a plate between paper towels to soak up more liquid.
Bring 3 cups water to a boil and add ramen. Boil for 1 minute and 15 seconds, strain, and set aside.
While waiting for the water to boil, cut your veggies and heat up 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic until fragrant (about 1 minute), then add the carrots. Sauté until starting to become soft. Keep covered when not stirring to hold in moisture. Mix in minced onion and as much ground black pepper as you’d like. Wait 1 minute then add the broccoli and cauliflower and sauté about 3 more minutes. Lastly, add the yellow pepper and stir. Stir frequently until all veggies are cooked.
Meanwhile, in a small skillet over medium heat add the cubed tofu, 1 tbsp soy sauce, and black pepper to taste. Cover and stir occasionally. Sauté until golden brown on most sides.
When the veggies and tofu are finishing up, pull out the par boiled ramen. In a small skillet, heat up 1 tbsp olive oil over medium heat. Add ramen and disperse the remaining 1 tbsp soy sauce. Using a spatula, flatten the noodles so all of their bottom is touching the pan. Cook 4 minutes then flip over. Repeat until desired crunchiness.
Serve veggies and tofu atop crunchy ramen and garnish with a pinch of scallions. Add sriracha or your favorite hot sauce for some spicy Nomz!
* The flavor does not matter, we won’t be using the seasoning