Description
Quick and flavorful saucy ramen noodles tossed with crisp‑pan‑fried tofu and a vibrant mix of vegetables — a satisfying and easy weeknight meal.
Ingredients
Scale
- 200 g firm or extra‑firm tofu, pressed and cubed
- 2 tablespoons vegetable oil (for cooking tofu and veggies)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned or thinly sliced
- 2 green onions (scallions), sliced — whites and greens separated
- 2 packs (≈2× 70‑80 g) instant ramen noodles (discard seasoning packets) or fresh ramen noodles
- For the sauce:
- 3 tablespoons soy sauce (or tamari for gluten‑free)
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (or more to taste, optional for spice)
- ½ cup (120 ml) vegetable stock or water
Instructions
- Press the tofu: wrap the tofu in paper towels or a clean kitchen towel, place a heavy object (e.g., a skillet) on top for 10–15 minutes to remove excess moisture. Then cut into cubes. (See tofu prep guidance.) :contentReference[oaicite:0]{index=0}
- In a large skillet or wok over medium‑high heat, add 1 tablespoon of the vegetable oil. Add the tofu cubes and cook, turning occasionally, until golden on at least two sides (≈4‑6 minutes). Remove tofu and set aside.
- Add the remaining 1 tablespoon oil to the skillet. Add the garlic, ginger and the white parts of the green onions; cook for about 30 seconds until fragrant.
- Add the bell pepper, broccoli and carrot. Stir‑fry for ~3‑4 minutes until the vegetables are crisp‑tender.
- Meanwhile, cook the ramen noodles according to package instructions just until al dente (often ~2‑3 minutes), drain and rinse if required (to avoid sticking).
- In a small bowl, whisk together the soy sauce, sesame oil, maple syrup (or sugar), rice vinegar, sriracha and vegetable stock (or water) to form the sauce. (Based on a quick sauce‑ramen idea) :contentReference[oaicite:1]{index=1}
- Add the noodles and the tofu back into the skillet with the vegetables. Pour in the sauce, toss well to coat everything and cook for another ~1–2 minutes so the sauce thickens slightly and flavors meld.
- Turn off the heat and stir in the green parts of the scallions. Taste and adjust seasoning (add extra soy or sriracha if desired).
- Serve immediately, in bowls. Optionally garnish with sesame seeds, a drizzle of sesame oil, chopped cilantro and/or lime wedges on the side.
Notes
- Use tamari instead of soy sauce to make this gluten‑free. Many quick ramen toss recipes note this swap. :contentReference[oaicite:2]{index=2}
- Feel free to swap in any veggies you have: snap peas, mushrooms, spinach or bok choy all work great. :contentReference[oaicite:3]{index=3}
- The tofu step is key — removing moisture and pan‑frying gives it nice texture so it doesn’t turn mushy in the sauce. :contentReference[oaicite:4]{index=4}
- If you prefer a soup version instead of a sauce‑coated noodle, add an extra ½ cup stock, reduce stir‑fry time and serve in bowls with more liquid. (Inspired by ramen soup ideas) :contentReference[oaicite:5]{index=5}
- Leftovers can be stored in an airtight container for 2–3 days. Reheat gently in a skillet and add a splash of water or stock to loosen the sauce before serving again. :contentReference[oaicite:6]{index=6}
- Prep Time: 10 minutes (plus tofu pressing ~10 minutes)
- Cook Time: 15 minutes
- Category: Main Dish / Noodles
- Method: Stir‑Fry / One‑Pan
- Cuisine: Asian‑Inspired / Fusion
Nutrition
- Serving Size: 1 serving
- Calories: approx. 400 kcal
- Sugar: approx. 8 g
- Sodium: approx. 900 mg (depends on soy sauce amount)
- Fat: approx. 14 g
- Saturated Fat: approx. 2 g
- Unsaturated Fat: approx. 10 g
- Trans Fat: 0 g
- Carbohydrates: approx. 50 g
- Fiber: approx. 4 g
- Protein: approx. 18 g
- Cholesterol: 0 mg
Keywords: ramen noodles tofu veggies, quick ramen stir‑fry, saucy ramen, weeknight noodle bowl, plant based noodles