MISO RAMEN w/ MISO GLAZED CRISPY TOFU
@mikesmightygood ? Find MMG at sprouts, CVS, Whole Foods, Kroger!
1 cup cremini mushrooms, sliced
1 cup broccolini
1 bunch green onions, roughly chopped
1 1/2 tbsp avocado oil
1/2 tsp salt
1 tsp garlic powder
1/4 tsp ground pepper
2 @mikesmightygood vegetarian miso ramen cups
3 cups filtered water
Glazed miso tofu:
1/2 package extra firm tofu
1/4 cup corn starch
4 tbsp soy sauce
1 tsp white miso paste
2 tbsp filtered water
1 1/2 tbsp pure maple syrup (or brown sugar)
1 tbsp Sriracha
Roasted sesame seeds
1.Preheat oven to 400 degrees F. Cut broccolini into florets. Place both sliced mushrooms, broccolini and green onion on a baking sheet, drizzle over 1-2 tbsp of oil then season with salt, pepper and garlic powder. Bake for 30 minutes.
2. Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted.
2.Bring a hot skillet to medium heat and add enough avocado oil to cover the bottom of the pan. Once hot, add cubed tofu and cook on each side until golden & crispy. Season with salt and once removed from pan place on a plate lined with paper towel.
3. In a bowl combine all sauce ingredients ;soy sauce,white miso paste, filtered water , tbsp maple syrup, Sriracha &
mix to combine. Heat large pan over medium-low heat & add the sauce, bring to a simmer & let thicken for 1-2 minutes.
4. Add the crispy tofu to the sauce & Sprinkle with sesame seeds & mix to coat tofu.
5. For the ramen cook the @mikesmightygood noodles in a pot then drain and cover in a bit of oil until ready to serve. Bring 3 cups filtered water to a boil and add the mikes mighty good seasoning packets. Mix to combine broth. Once broth and tofu is ready & vegetables are out of the oven, divide the cooked noodles into two bowls, pour over the broth, top off with glazed tofu & roasted vegetables! garnish w/ cilantro, sesame seeds and lime!
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