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Ingredients
- ½ block extra firm tofu cubed & patted dry with paper towel
- 2 tbsp cornstarch
Sauce ingredients
- 1½ tbsp soy sauce
- 1 tbsp brown sugar
- ¼ tsp red pepper flakes
- ½ tsp sesame oil
- ¼ tsp ginger powder
- ¼ tsp garlic powder
- 2 tbsp water
Stir Fry Veggies:
- 1 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp maple syrup
- pinch of red pepper flakes
- ½ cup sliced carrots
- ½ cup sliced celery
Ramen
- 1 Lotus Foods Garlicky Veggie Rice Ramen Noddle Soup Cup
Directions
- In a bowl, combine cubed tofu with cornstarch, toss until coated on all sides Whisk together all the sauce ingredients.
- Add 1 tbsp olive oil to a medium size frying pan and heat on medium high heat, once hot add the tofu and pan fry for a couple minutes until lightly golden brown and flip and cook for a few minutes more. Add sauce and mix to combine, transfer to a bowl and top with black & white sesame seeds (optional)
- Now in the same pan, (no need to clean) add a little bit of oil, toss in your carrots & celery, cook for 4-5 mins or until almost cooked though. Add the soy sauce, sesame oil, maple syrup, and red pepper flakes. Toss to combine and cook for 1 -2 mins. Serve on top of your ramen.
- Cook Ramen Soup Cup according to package directions, if using mushrooms add them on top and then pour in the boiling water.
- Topped with tofu, mushrooms, stir fry veggies, green onions, sesame oil and red pepper flakes
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