Ingredients
Scale
- 8 ounces ramen noodles
- 1 tablespoon vegetable oil
- 14 ounces firm tofu, pressed and cubed
- 1 tablespoon black garlic miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon sesame seeds
Instructions
- Cook the ramen noodles according to package instructions, then drain and set aside.
- In a large skillet, heat vegetable oil over medium heat and add the cubed tofu. Cook until crispy and golden brown on all sides.
- In a small bowl, mix together the black garlic miso paste, soy sauce, and sesame oil.
- Add the cooked noodles, green onions, red bell pepper, and snap peas to the skillet with the tofu.
- Pour the miso sauce over the noodle mixture and toss to combine, cooking for an additional 2-3 minutes.
- Sprinkle with sesame seeds before serving.
Notes
- For extra flavor, marinate the tofu in soy sauce before cooking.
- This recipe can be easily adapted with different vegetables based on preference.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg