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?One-pot ramen tofu veggie stir-fry (oil-free option)?…?Slurp ?…just not too loudly. Stay healthy friends. ?
✅Recipe:✅Press and drain 4oz block extra-firm tofu. Cut into about 1/2-inch cubes. Toss in a bowl with a some tamari or soy sauce to coat. Bake on lined baking sheet at 375F until golden.✅Meanwhile mix sauce: 2 tbsp soy sauce, 2 tbsp vegan hoisin sauce, optional: 1 tbsp sesame oil (regular or toasted) and 2 tsp cornstarch until all cornstarch is dissolved.✅Heat a little neutral flavored oil (or broth if oil-free) in large non-stick skillet.✅Add 1/2 red bell pepper (thinly sliced/julienne), 1 medium carrot (thinly sliced/julienne), 1/2 cup green peas (defrosted and drained).✅Sauté until carrots and pepper start to soften.✅Add 1 tsp minced garlic and 1/2 tsp minced ginger. Sauté another 30 seconds until fragrant.✅Add 2.8oz pack (80g) ramen noodles and 1-1/2 cups veggie broth.✅Cover, reduce heat and let steam a few minutes before flipping over noodles. Cover and let steam a few more minutes on other side, adding more broth as needed.✅Use a spatula to gently separate ramen noodles. Add another 1/2 cup broth and cook uncovered until ramen are ready.✅Mix in sauce and 1/2 cup packed baked tofu cubes. Stir well while heating until warmed through and sauce just starts to thicken. Serve immediately. .
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