Sunday, May 31, 2015

Veggie Ramen with Hoisin Tofu

Veggie Ramen with Hoisin Tofu

We all have eaten ramen noodles, they're quick and cheap.
But the seasonings that come with it are terrible for you!

Here is a fun recipe that Kris, Bree and I made together this afternoon.
It's always fun to prepare meals as a family.

You can purchase your favorite brand of Hoisin sauce or make your own using this recipe:

4 Tbsp- Braggs Liquid Amino Acids
1 Tbsp-molasses
2 tsp-Rice Vinegar
2-crushed garlic cloves
2 tsp-sesame oil
Mix together in a small bowl.

Next, drain and press a package of sprouted extra firm tofu and cut into 1/2" cubes or smaller.
Marinate the tofu in the Hoisin sauce while you prep everything else.

In a large skillet heat small amount of coconut or olive oil.
Carefully add marinated tofu and cook on medium heat until tofu browns.
Don't burn it!  Deep turning it!

 In another skillet, saute chopped green onions and pressed garlic cloves until tender.
Add broccoli florets, snow pea pods, shredded carrots, bean sprouts and 
chopped water chestnuts (our choice, but you can use any combination of veggies you want).  Cook until veggies are just a little tender. The longer veggies cook the more nutritional value you lose.
Keep them crisp!

4-packs ramen noodles(an Asian market has the best)
4 cups vegetable broth
In a large wok, cook noodles and veggie broth until noodles are tender.
When they are finished, add veggies to wok.

Serve in individual bowls and top with marinated tofu.

Thank you for viewing.  ~Judd


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