Presented by:

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

1. In a bowl, combine cubed tofu with cornstarch, toss until coated on all sides Whisk together all the sauce ingredients.
2. 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)
3. 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.
4. Cook Ramen Soup Cup according to package directions, if using mushrooms add them on top and then pour in the boiling water.
5. Topped with tofu, mushrooms, stir fry veggies, green onions, sesame oil and red pepper flakes