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:
- Heat oven to 425.
- Press tofu.
- Mix tofu with cornstarch and put on a baking sheet (I sprayed this with vegetable oil) and bake until golden (around 20 minutes)
- 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.
- 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.
- Set the remainder (crispy mix) aside.
- 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.
- Cook the ramen noodles according to the package directions.
- Combine the noodles and green onion/oil mixture.
- Combine the veggie mixture, tofu, and noodles. Top with the crispy mix.