Stir-Fry Ramen & Crispy Tofu

By Feed The People - Puna, Hawaiʻi Island

Markus Winkler via Unsplash

Ingredients

2/3 block tofu

1/4 cup shoyu

1/4 cup ketchup

1-2 Tbsp sugar

1 Tbsp vinegar

1 tsp sesame oil

2 Tbsp sesame seeds

2 packs ramen, seasoning pack discarded

1/4 cup cornstarch

2-3 Tbsp canola oil

1/2 each yellow onion, sliced thin

1 each Japanese eggplant, cut into 1/2 inch slices

1 each bell pepper, sliced

3 cloves garlic, minced

Directions

Wrap the tofu in paper towels and gently press with a heavy bowl to release excess liquid. Let sit, in paper towel on a plate for 30 minutes. Dice into cubes.

In a small bowl, whisk together shoyu, ketchup, sugar, vinegar, sesame oil and sesame seeds and set aside.

In a medium saucepan, bring water to a boil and cook ramen 2-3 minutes, until slightly tender. Drain.

In a shallow bowl, toss the tofu in cornstarch, until it is well coated on all sides. Remove the tofu from the bowl and shake off the excess cornstarch.

In a large non-stick pan, over medium-high heat, warm oil and fry tofu until golden brown. Remove from pan and drain on a paper towel. Wipe out the pan.

Add another splash of oil to the pan and sauté the onion, bell pepper and eggplant, until tender. Add the garlic and cook one more minute.

Turn down heat to medium-low, add the noodles, sauce and crispy tofu and toss to combine.

Recipe edited by Sarah Burchard