Ramen noodles – 3 oz package. We only need the noodles for this recipe. We do not need the flavor packet.
Tofu – firm kind – one third of the block.
Vegetable stock – 2 cups.
Red bell pepper – chopped 1/4 cup.
Frozen green peas – 1/4 cup.
Chopped green onion – a handful.
Low sodium creamy Peanut butter – 2 tablespoons.
Low sodium Soy sauce – 2 tablespoons.
Granulated dehydrated garlic – 1 teaspoon.
Cayenne pepper – 1 teaspoon.
Lemon juice – 2 tablespoon.
Cooking oil – 1 tablespoon.
Cooking instructions:
Step 1 – Drain, rinse and pat dry tofu block. Cut one third of the block into even sized pieces. Saute them in a skillet in little bit of oil along with chopped red bell peppers, green peas, half of the chopped green onions and granulated garlic on medium heat until tofu pieces are uniformly browned. Turn the heat off and set the skillet aside.
Step 2 – Bring veggie stock to a boil in a saucepan and add the ramen noodles. When the noodles are softened, add peanut butter, soy sauce, lemon juice and cayenne pepper. Turn the heat off. Stir everything nicely until peanut butter is completely melted.
Step 3 – Add the above sauteed vegetables and tofu into the ramen and give it a good stir. You can add some water to the broth depending on how thick or thin you like your broth to be. Garnish with the remainder of chopped green onions. Enjoy!
Powerful_Dog7235 on
looks great! ☺️
sillynillywafer on
Looks and sounds delicious!
Efficient_Marzipan43 on
this looks amazing! thanks for sharing 🙂
PunkFishKeeping on
I’d eat this just..any other broths that don’t involve soy or peanut butter?
5 Comments
Ingredients:
Ramen noodles – 3 oz package. We only need the noodles for this recipe. We do not need the flavor packet.
Tofu – firm kind – one third of the block.
Vegetable stock – 2 cups.
Red bell pepper – chopped 1/4 cup.
Frozen green peas – 1/4 cup.
Chopped green onion – a handful.
Low sodium creamy Peanut butter – 2 tablespoons.
Low sodium Soy sauce – 2 tablespoons.
Granulated dehydrated garlic – 1 teaspoon.
Cayenne pepper – 1 teaspoon.
Lemon juice – 2 tablespoon.
Cooking oil – 1 tablespoon.
Cooking instructions:
Step 1 – Drain, rinse and pat dry tofu block. Cut one third of the block into even sized pieces. Saute them in a skillet in little bit of oil along with chopped red bell peppers, green peas, half of the chopped green onions and granulated garlic on medium heat until tofu pieces are uniformly browned. Turn the heat off and set the skillet aside.
Step 2 – Bring veggie stock to a boil in a saucepan and add the ramen noodles. When the noodles are softened, add peanut butter, soy sauce, lemon juice and cayenne pepper. Turn the heat off. Stir everything nicely until peanut butter is completely melted.
Step 3 – Add the above sauteed vegetables and tofu into the ramen and give it a good stir. You can add some water to the broth depending on how thick or thin you like your broth to be. Garnish with the remainder of chopped green onions. Enjoy!
looks great! ☺️
Looks and sounds delicious!
this looks amazing! thanks for sharing 🙂
I’d eat this just..any other broths that don’t involve soy or peanut butter?