I started with this Epicurious recipe, made a few adjustments, and added more veggies and tofu and I ended up with a pretty substantial meal (this also made a lot!).


  • 1 package extra firm tofu, pressed
  • 1/4 cup cornstarch
  • 1 bunch green onions, sliced
  • 4″ ginger, sliced
  • 6 garlic cloves, minced
  • 1/3 cup vegetable oil
  • 1 jalapeno, diced (the recipe called for serrano)
  • 1/2 cup chopped basil (the recipe called for any herb)
  • 6 T soy sauce
  • 2 T rice vinegar
  • 2 T sesame seeds
  • salt and pepper
  • 2 T sesame oil
  • Additional soy sauce and vegetable oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 package broccoli slaw (this could be any vegetables, really)
  • 10 oz ramen noodles

Here’s what I did:

  1. Heat oven to 425.
  2. Press tofu.
  3. Mix tofu with cornstarch and put on a baking sheet (I sprayed this with vegetable oil) and bake until golden (around 20 minutes)
  4. Heat 1/3 cup vegetable oil in a wok and add half the green onions along with the ginger, garlic, and pepper. Cook for around 8 minutes or until crispy.
  5. Pour the oil mixture through a strainer into a small bowl with the other half of the green onions. Add the soy sauce, rice vinegar, sesame seeds, and salt and pepper to the oil mixture. Mix and set aside.
  6. Set the remainder (crispy mix) aside.
  7. Add the sesame oil and a bit more vegetable oil to the wok. Add vegetables (carrot, celery, and broccoli slaw in my case) and saute for a few minutes. Add soy sauce to taste, along with salt and pepper.
  8. Cook the ramen noodles according to the package directions.
  9. Combine the noodles and green onion/oil mixture.
  10. Combine the veggie mixture, tofu, and noodles. Top with the crispy mix.
Categories: Mains


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