Sesame Ramen
with Sticky Chili Tofu & Cucumbers
Sweet chili sauce gives these tender cubes of tofu a bold, sticky coating. High-fiber ramen noodles are coated in a creamy dressing made with tahini, a nutty paste made from ground sesame seeds. Crisp cucumbers add a refreshing crunch to this protein-packed dinner.
Nutrition (per serving)
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INGREDIENTS
- 10 oz high fiber ramen noodles
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1/4 cup cornstarch
- 1/4 cup sweet chili sauce
- 3 tbsp seasoned rice vinegar
- 2 tbsp tahini
- 1 garlic cloves, peeled and minced
- 1 cucumber, quartered lengthwise and thinly sliced
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil. Add noodles and cook until just al dente, 1 to 2 minutes. Drain noodles, rinse under cold water to stop cooking process, and set aside.
Combine tofu, cornstarch, and a pinch of salt and pepper in large bowl and toss to coat. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. Reduce heat to low, add sweet chili sauce, and toss to coat. (4-serving meal: use 2 tbsp vegetable oil) (TIP: For the 4-serving meal, crisp tofu in batches; add all the tofu back to the pan before adding sauce.)
Whisk together vinegar, tahini, garlic, 1 tbsp vegetable oil, 2 tbsp warm water, and a pinch of salt and pepper in large bowl. Add cooked noodles and cucumber and toss to coat. (4-serving meal: use 2 tbsp vegetable oil, ¼ cup warm water)
Divide sesame ramen with cucumbers between bowls. Top with sticky chili tofu. Dig in!
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