Ramen is quick and easy, and if you buy pre-shredded cabbage, this is a great way to dress it up with very little effort. Roast tofu slabs and sauced ramen to a nice chewy texture on a sheet pan, then add the cabbage to soften a bit. Laced with savory sesame and peanut flavors, this is a delicious and easy dinner.
Ingredients
- 4 2.8 oz. packages ramen
- 2 tablespoons sesame oil, divided
- 3 tablespoons soy sauce, divided
- 1 package extra firm tofu, drained
- 1 tablespoon maple syrup
- 2 tablespoons creamy peanut butter
- 2 cloves garlic, pressed
- 1 tablespoon canola oil
- 4 cups cabbage, thinly sliced
- 1 large carrot, finely julienned
- 1 pinch salt
- 1/2 cup cilantro leaves
Preparation
- Preheat the oven to 450 degrees F. Bring a pot of water to a boil. Open the ramen and save the seasoning packets for another use. Place the ramen in a large bowl and pour the boiling water over the noodles. Let stand for five minutes, then drain. Drizzle 1 tablespoon sesame oil and 1 tablespoon soy sauce on the ramen and toss to coat. Spread on a half-sheet pan.
- Slice the tofu into ΒΌ-inch-thick slabs and blot dry with a kitchen towel.
In a medium bowl, stir 1 tablespoon sesame oil, 2 tablespoons of soy sauce, maple syrup, peanut butter and garlic. Dip the tofu slices one at a time into the peanut butter mixture to coat, then place on the sheet pan, moving the noodles aside so the tofu makes contact with the pan. If there is any marinade left, drizzle it on top. Bake on the bottom rack for 15 minutes. - Toss the carrots and cabbage with canola oil and salt, and spread on the hot ramen in the sheet pan, bake for 5 minutes. Serve individual portions of noodles and vegetables in bowls, topped with the tofu and cilantro.
Serving Suggestion
Serve with chili crisp, soy sauce and chopped peanuts as optional toppings.
Nutritional Information
380 calories, 22 g. fat, 0 mg. cholesterol, 860 mg. sodium, 31 g. carbohydrate, 4 g. fiber, 16 g. protein
