Serves: 4
This Three-Cup Tofu & Ramen dish is inspired by the classic Taiwanese Three-Cup Chicken, featuring bold flavor from equal parts sesame oil, soy sauce, and rice vinegar. Using tofu makes it a satisfying plant-based option and a good source of protein, iron, and calcium. It’s also a lower-sodium take on ramen, skipping the seasoning packet and keeping each serving under 500 mg of sodium.
Take a Guess!
Tofu is traditionally made from what plant-based ingredient?
A) Chickpeas
B) Soybeans
C) Lentils
D) Rice
Answer: B) Soybeans
Ingredients
|
½ Tbsp. olive oil |
1 ½ Tbsp. rice vinegar |
Method of Preparation
1. Heat pan over medium-high heat and add olive oil. Sear tofu on each side until golden brown. Remove tofu from pan and set aside.
2. Add sesame oil to the pan. Add garlic and ginger and stir fry until fragrant. Add carrots and red bell pepper and cook until slightly softened. Add tamari, rice vinegar, sugar, 1 cup water, and sliced tofu to the pan. Bring to a boil and reduce the heat.
3. In a separate pot, cook ramen noodles in salted boiling water. Drain and set aside.
4. Combine cornstarch with 1 tsp. water. Add the mixture to the stir-fried vegetables and sauce and bring to a boil. Once sauce has thickened, add the Thai basil.
5. Add the sauce to the ramen and top with soft boiled eggs.
Adapted from: https://food52.com/recipes/33926-san-bei-taiwanese-three-cup-tofu-and-ramen
