One-pot Ramen Tofu Veggie Stir-fry


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One-pot Ramen Tofu Veggie Stir-fry

One-pot Ramen Tofu Veggie Stir-fry


  • 4oz block extra-firm tofu, cut into ½-inch cubes
  • 2 tbsp soy sauce
  • 2 tbsp vegan hoisin sauce, optional
  • 1 tbsp sesame oil (regular or toasted)
  • 2 tsp cornstarch
  • ½ red bell pepper, thinly sliced
  • 1 medium carrot,  thinly sliced
  • ½ cup green peas, defrosted and drained
  • 1 tsp minced garlic
  • ½ tsp minced ginger
  • 2.8oz pack (80g) ramen noodles 
  • 2 cups veggie broth


  1. Press and drain 4oz block extra-firm tofu. Cut into about ½-inch cubes. Toss in a bowl with some tamari or soy sauce to coat. Bake on a lined baking sheet at 375F until golden.
  2. Meanwhile mix sauce: 2 tbsp soy sauce, 2 tbsp vegan hoisin sauce, optional: 1 tbsp sesame oil (regular or toasted), and 2 tsp cornstarch until all cornstarch is dissolved.
  3. Heat a little neutral-flavored oil (or broth if oil-free) in a large non-stick skillet.
  4. Add ½ red bell pepper (thinly sliced/julienne), 1 medium carrot (thinly sliced/julienne), ½ cup green peas (defrosted and drained).
  5. Sauté until carrots and pepper start to soften.
  6. Add 1 tsp minced garlic and ½ tsp minced ginger. Sauté another 30 seconds until fragrant.
  7. Add 2.8oz pack (80g) ramen noodles and 1-½ cups veggie broth.
  8. Cover, reduce heat and let steam a few minutes before flipping over noodles. Cover and let steam a few more minutes on other side, adding more broth as needed.
  9. Use a spatula to gently separate ramen noodles. Add another ½ cup broth and cook uncovered until ramen is ready.
  10. Mix in sauce and ½ cup packed baked tofu cubes. Stir well while heating until warmed through and sauce just starts to thicken. Serve immediately.


Find more of Nisha’s recipes on @cookingforpeanuts.

Looking for more vegan ramen recipes? We’ve got you covered.



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