extra-firm tofu, sliced
baby broccoli, chopped
garlic, sliced thin
red cabbage, sliced
toasted sesame oil
ramen, cooked per instructions with spice packets
baby corn, drained and rinsed
baby spinach, steamed and drained
red jalapeno, sliced
nori, cut into quarters
black and white sesame seeds
In a heated skillet over medium high heat, drizzle lightly with toasted sesame oil. Sauté the extra-firm tofu until brown. Flip.
Move the tofu to a side in the skillet. Add baby broccoli, garlic, and water for steaming. Stir and move the broccoli for 2 mins. Once the tofu is browned, remove from skillet. Set aside.
Stir the broccoli for 1 min. Deglaze the skillet with water for any brown remnants stuck to the pan. Remove and set aside.
Clean the skillet, heat it up again. Add red cabbage. Season with a dash of salt and pepper. Stir continuously for a total of 8 mins. Remove from skillet and set aside.
To serve, pour ramen in a bowl. Top up with vegetables and tofu.
Garnish with red jalapeno, nori, black and white sesame seeds and fresh cilantro.