Ramen Flavoured Veggies

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• Step 1

  Cut tofu (or your protein or choice) into ¾ inch cubes. Spice as desired. We used:
  Cayenne

  Fry until golden. (If meat, fry until fully cooked.) Remove from pan.

• Step 2

  This dish can be made with leftover chicken, beef or pork, shrimp, or tofu. We made ours with tofu.

  I package firm tofu, drained and patted dry

• Step 3

  While pan is still hot, put in the garlic, ginger, green onions, red onion, broccoli, mushrooms, and stems of the bok choy. Stir well. Fry in leftover tofu oil for 4-5 minutes, stirring once or twice.

• Step 4

  In the meantime, combine sauce ingredients in small bowl and whisk until blended smooth. Set aside.

• Step 5

  When veggies are starting to look cooked, stir in 2 tablespoons of low sodium soy sauce and the rest of the veggies. (If you are using a different protein, you can add your chicken or whatever back in at this point, as long as it is fully cooked.) Cover and reduce heat for 2-3 minutes. Stir and continue to cook until the bok choy leaves turn a brighter green. Add the sauce, stir in, and heat for 1-2 minutes until sauce thickens a bit. Ta-da! You’re done!

• Step 6

  Serve on white rice noodles or white rice, or just as it is. Tofu cubes can be added on the side. Garnish with a sprinkle of toasted sesame seeds.

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