Vegetarian Tofu Ramen Noodles

About this recipe

Experience a delightful blend of flavors with this Vegetarian Tofu Ramen, combining crispy tofu, fresh vegetables, and savory broth. Perfect for a satisfying weeknight dinner, this dish highlights easy preparation without compromising on taste.

Ingredients

• 200g firm tofu, cubed
• 2 tablespoons soy sauce, divided
• 2 tablespoons cornstarch
• 2 packs ramen noodles
• 2 cups vegetable broth
• 1 tablespoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 cup sliced mushrooms
• 1 cup julienned carrots
• 1 cup chopped bok choy
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Directions

1. 1

   Preheat oven to 425°F. Toss tofu cubes with 1 tablespoon soy sauce and cornstarch until evenly coated. Spread on a baking sheet and bake for 25 minutes or until golden and crispy.

2. 2

   Cook ramen noodles according to package instructions. Drain and set aside.

3. 3

   In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.

4. 4

   Add mushrooms, carrots, and bok choy to the pot. Cook for 5 minutes until tender.

5. 5

   Pour in vegetable broth and remaining soy sauce. Bring to a boil, then simmer for 10 minutes.

6. 6

   Add cooked noodles and baked tofu to the pot. Stir gently to combine.

7. 7

   Season with salt and pepper. Garnish with green onions and cilantro.

8. 8

   Serve hot and enjoy!