Plant-based Ramen |
|---|
Credit: Wicked Healthy
| 1 | block | extra-firm tofu, sliced | ||
| 1 | bunch | baby broccoli, chopped | ||
| 2 | cloves | garlic, sliced thin | ||
| ¼ | red cabbage, sliced | |||
| drizzle | toasted sesame oil | |||
| 1 | pinch | salt | ||
| 1 | pinch | pepper | ||
| 2 | packets | ramen, cooked per instructions with spice packets | ||
| 1 | can | baby corn, drained and rinsed | ||
| 250 | g | baby spinach, steamed and drained | ||
| 1 | red jalapeno, sliced | |||
| 1 | sheet | nori, cut into quarters | ||
black and white sesame seeds | ||||
fresh cilantro |
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.