When you need a filling meal that is loaded with protein and veggies, but you don't want chicken or beef, this is a terrific option. Packed with protein and veggies, this Peanut Ramen with Cispy Tofu with really hit the spot.
Ingredients:
2 containers extra firm tofu, drained and cubed
2 Tbsp soy sauce
4 Tbsp oil, divided
¼ c cornstarch
3 pkg ramen noodles, seasoning packets discarded
1 onion, sliced
1 stalk celery, sliced
4 oz mushrooms, sliced
1 carrot, peeled and sliced
½ yellow pepper, sliced
Handful of unsalted peanuts (optional)
Sauce:
2 cloves garlic, chopped
¼ c soy sauce
¼ c peanut butter
½ Tbsp sesame oil
½ Tbsp sweet chili sauce
½ Tbsp hoisin sauce
Directions:
Toss drained tofu cubes in 2 Tbsp soy sauce, 2 Tbsp oil and the cornstarch. Spread out on a sheet pan that has been covered in foil and sprayed with cooking spray. Place in the oven on low broil until the cubes become crispy and browned. While those are broiling, cook the ramen noodles in water, either on the stove or in the microwave. Strain and set aside. In a large wok or sauté pan, heat the remaining 2 Tbsp oil and add the onion, celery, mushroom, carrot and pepper slices. Sauté until they soften. Push the veggies toward the edges of the pan to make space in the center. Add the sesame oil and garlic to the center, cook for 1 minute. Add in the soy sauce, peanut butter, sweet chili sauce and hoisin sauce. Stir together quickly to form a sauce. Add the ramen and tofu back into the pot. Stir everything together to coat in the peanut sauce and serve.
Option: Leave out the ramen completely for a lower carb meal loaded with protein and vegetables.
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