A filling vegan ramen filled with veggies, tofu, and spices!
- Veggies (snap peas, carrots, broccoli, edamame, sweet corn, shiitake mushrooms)
- Tofu (extra firm is best)
- Soy Sauce
- Sweet Chili Sauce
- Chili Garlic Sauce
- Umami Powder
- Avocado Oil
- Sesame Oil
- Red Curry Paste
- Make broth (or use premade) or you can use water mixed with veggie bouillon (see shopping list links)
- Marinate tofu: press 14-16 oz block of extra firm tofu, cut into cubes, season with 2 tsp sweet chili sauce, 1 tsp srirarcha, 1 tsp garlic chili sauce, 2 tsp soy sauce, splash of vinegar, 1/4 tsp cumin, pinch red chili powder, pinch black pepper — tossh tofu in seasoning and let marinate while making broth and/or sauteeing vegetables
- Heat 1-2 tsp avocado oil or other high heat oil in a wok (use just enough oil to coat the side of a wok)
- Saute vegetables: Add 1 Tbsp minced garlic to the oil and let it infuse the oil for about 20 seconds, then add vegetables — I add vegetables in order of time it takes for them to cook: mushrooms x 3-5 minutes, broccoli and snap peas 2-3 minutes, carrots ~2 minutes — make sure to keep moving the vegetables around in the wok constantly to cook evenly and avoid burning. I use a cup of each vegetable although the beauty of ramen is that exact measurements are not necessary. If additional oil needed during cooking, add 1 tsp sesame oil which will also add some nice flavor.
- Season vegetables: pinch of salt, 1/4 tsp pepper, 1/4 tsp Umami powder, 1 tsp crushed red pepper, 2 tsp ginger, 1 tsp soy sauce, 1 tsp garlic chili sauce
- Transfer vegetables to a dish
- Add tofu to the hot wok and cook through – I cook until each side slightly browns through although this is not necessary as even raw tofu can be eaten; I just prefer a firmer bite to tofu in ramen
- Heat broth or water in a pot until it boils (if it is water, then add veggie bouillon to make it into broth)
- Add ramen to the boiling water/broth — takes only a couple minutes to cook so veggies can also be added at this time to heat them through. Add 1 Tbsp red curry paste. Depending on whether water or broth was used, additional salt and pepper should be added to taste. Stir. Once noodles are cooked through (2-3 minutes for fresh noodles), remove from heat.
- Spoon servings of ramen into bowls.
- Top with tofu — I keep most of the tofu in a separate bowl so it does not all soften too much as I eat the ramen, I then slowly add the tofu as I eat. Seaweed and wonton strips can also be added to the bowl for extra nutrients and crunch.
TIPSThis can be a one-pot prep: Make broth and marinate tofu ahead of time. When ready to cook, heat oil and cook the vegetables — after 4 minutes, add the marinated tofu. Add broth. Add curry paste. Stir to mix. Add Ramen noodles. Cook another 3 minutes. Spoon into bowls. Again, I keep my tofu separate but if this way is simpler, do it. The taste is still amazing.
Alternatively, just marinate tofu and pan fry right before enjoying a bowl of ramen and then add it to the top. Tofu does not require a long cook or even any cooking. I also steam or blanche extra broccoli sometimes to add more veggies to my meal.