Ingredients

  • 4 chunks brown rice ramen
  • 1 pack tofu
  • 1-2 tbsp oil
  • 1 tsp ginger, fresh, minced
  • 1 tsp garlic, minced
  • 1 red onion, sliced
  • 6 baby bok choy
  • handful green and yellow beans
  • 1 bell peppers, red
  • salt and pepper, to taste
  • 1/2 C soy sauce
  • 1/4 C broth
  • 1 tbsp brown sugar
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • 2 tbsp cornstarch
  • sesame seeds, for garnish

Instructions

  1. ⁣In a frying pan or wok, heat oil. Add ginger and garlic. Cook until fragrant. ⁣

  2. ⁣Add tofu and cook until both sides are golden and crispy. Season. Remove from pan and set aside. ⁣ ⁣⁣
  3. ⁣Add a little more oil and cook remaining veggies (except bok choy). Cook until tender, add bok choy and cook an additional couple minutes. ⁣ ⁣⁣
  4. ⁣While veggies cook, boil ramen according to package instructions. ⁣ ⁣⁣

  5. ⁣Next, whisk all sauce ingredients together in a small bowl. ⁣

  6. Drain noodles. ⁣

  7. ⁣Add tofu and noodles to veggies. Pour in sauce and toss. Cook until everything is hot (just a minute or two). ⁣ ⁣⁣
  8. ⁣Garnish with sesame seeds and enjoy hot. ⁣