Ingredients
- 1 lb. firm or extra firm tofu*
- 1 Tbsp. canola oil
- 1 qt. low-sodium vegetable broth or stock
- 2 cups water
- 1 package chili ramen noodles
- 10 oz. package frozen shelled edamame
- 6 oz. cremini or button mushrooms (sliced)
- 1 cup shredded carrots
- 1 head shredded cabbage
- 1 large lime (cut into 4 wedges)
- 2 tsp. Sriracha (optional)
Instructions
- Remove tofu from package. Wrap it in paper towels (or a tea towel) and press between two plates. Drain for at least 30 minutes or up to a few hours.
- Remove tofu from towels.
- Heat a small sauté pan over medium-high heat. Add canola oil and heat until shimmering.
- Cook tofu for 3–4 minutes or until golden brown. Flip and repeat on other side. Remove tofu from pan.
- Slice tofu into cubes. Set aside.
- Meanwhile, in a medium saucepan or soup pot, combine water and vegetable stock. Bring to a boil. Add ramen (just the noodles) and cook for 2 minutes.
- Stir in ramen seasoning packet, edamame, mushrooms, carrots, cabbage and Sriracha. Cook another 2–4 minutes.
- Serve with lime wedges.
Video
Notes
*Try other proteins like grilled chicken or beef instead of tofu. Top with jalapeño, green onion or cilantro.
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