Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time : 30 Minutes Serves: 2
INGREDIENTS
For the Sauce
1/2 cup liquid aminos
1/4 cup pure maple syrup
1/4 cup filtered water
2 tbsp white wine vinegar
1/2 tsp ground ginger
1 tbsp minced garlic
1 tbsp cornstarch
1 tsp crushed red pepper flakes
For the stir-fry
1 package 8oz vegan ramen noodles
3 tbsp olive oil
1/2 large white onion, diced
1 tsp vegetable bullion paste (better than bouillon)
2 tbsp water
1 medium head of broccoli, chopped
1/2 cup snap peas
1 large carrot, shredded
8 oz. extra firm tofu
1 tbsp corn starch
Toppings (not cooked):
1/2 cup purple cabbage, shredded
1 handful green onion, chopped
1 handful fresh cilantro, chopped
Sesame seeds to taste
2 lime wedges
DIRECTIONS
For the sauce
1. Add all sauce ingredients to a mason jar, close lid tight, and shake until all ingredients are combined, set aside.
For the Stir-fry
1. In a large deep pan, bring water to a boil, add the ramen and let boil for 2 minutes.
Drain with a strainer and run through cold water,, strain again then set aside.
2. Drain the tofu. Wrap it in a clean kitchen towel, and gently press to remove excess liquid.
Cut the tofu into 1/2 inch thick cubes.
Place tofu in a container with the cornstarch, cover and shake until the tofu is evenly coated, set aside.
3. Place the same large pan on the stove on medium-high heat. Once the pan is hot, add 2 tbsp olive oil and the onion, sauté until the onion becomes translucent.
4. Add the water and vegetable bullion, stir until dissolved, then add the rest of the veggies. Cover and let cook, stirring every few minutes.
4. While the veggies are cooking, place a medium sized pan on high heat.
Once hot, add 1 tbsp olive oil and the tofu. let cook for a few minutes on each side until it becomes a crispy golden brown color.
Once cooked on all sides, add 1/4 cup of the sauce we made earlier and toss to evenly coat the tofu, then remove from heat.
5. Add the remaining sauce to the veggie pan and stir for 1 minute. Then add the cooked noodles, and gently fold in the sauce for a few minutes to reheat the noodles.
6. Add the noodles and veggies to a bowl, top with tofu, green onion, cabbage, cilantro, sesame seeds and a lime wedge and enjoy!
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