Every once in a while, I go meatless. It’s important to have balance in one’s diet, and consciously focusing on plant-based meals for a while reminds me to eat more veggies.
Sometimes, though…Well, sometimes I get tired of quinoa and greens and broccoli. Sometimes I want something a little heartier, a little meatier. And that’s where this recipe comes in.
What happens when you open your fridge, and all you have is a box of tofu and some ramen noodles from a random run to the Japanese food market? MAGIC, I tell you. Pure magic.
If you want to make this more nutritious, you can totally add some baby bok choy, thinly sliced carrots, mushrooms, baby corn, even spinach while cooking the noodles. I happened to be low on food the day I whipped this up, but…well, now I’m thinking of going to the store and making this tonight with all the veggies included!
SOY-BRAISED TOFU AND RAMEN
1 box extra-firm tofu (usually around 12.5 oz.)
1/2 cup soy sauce (I prefer low-sodium)
1 tbsp. shredded ginger
1/2 onion, roughly chopped
1 tsp. black pepper
2 tbsp. margarine or other butter substitute
1/2 pkg. fresh ramen noodles (about 2.5 oz. of noodles)
Veggie broth to cover noodles in pot (for my taste, about 3 cups of low-sodium broth)
1 tbsp. sesame oil
scallions to garnish
1. Marinate tofu in soy sauce, ginger, onion, and black pepper for at least two hours (up to overnight).
2. On medium heat in a large pot (large enough for all the tofu, ramen, and water), melt margarine or butter substitute, then raise heat to medium high and add tofu and onions and ginger.
3. Brown tofu on all sides, then pour in marinade liquid. Bring to a simmer and let cook, covered, for five minutes.
4. Add fresh ramen noodles and enough broth to cover all contents of the pot. Bring to a boil. Cook for 6-10 minutes, or until noodles are fully cooked and onions are soft.
5. Serve, garnished with scallions and/or your favorite ramen toppings.