• Course


  • Prep time

    15 Mins

  • cook time

    30 Mins

  • servings


  • Author



  • 1lb block firm tofu
  • 6 tbsp organic cornstarch
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp fine sea salt
  • 2 tsp ground black pepper
  • 6 tsp avocado oil, divided
  • 1 bag (12 oz) green beans
  • 1 bag (10 oz) broccoli florets
  • 1 bag (8 oz) snow or snap peas
  • 5 oz shredded carrots
  • 2 tbsp minced garlic, divided
  • 4 tbsp coco aminos, divided
  • 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
  • Optional toppings: sesame seeds, crushed peanuts, sliced avocados

    product used in the recipe

    • 1

      Slice tofu into small bite size pieces. Wrap in cloth with a heavy item on top (we use the cutting board) for 15 mins to squeeze out extra liquid. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking. In a small bowl, combine the cornstarch, garlic powder, paprika, salt, and pepper. Toss tofu with the spice mix and add 4 tbsp avocado oil. Toss well and spread evenly on the baking sheet. Bake 25 mins.

    • 2

      Steam or blanch the vegetables until tender yet crisp, then set aside. Heat a large skillet and add 2 tbsp avocado oil. Toss veggies in oil and cover for 5 mins. When slightly charred, add 1 tbsp minced garlic. Toss and cover again for another few minutes. Uncover and add 2 tbsp coco aminos. Toss and turn off burner.

    • 3

      Cook noodles according to directions on package. Drain water from the pot. Add 1 tbsp minced garlic and 2 tbsp coco aminos. Mix well and set aside.

    • 4

      Divide noodles between 4 serving bowls. Top each bowl with sautéed vegetables and crispy tofu.

    • 5

      Optional: sprinkle sesame seeds over each bowl for added texture and flavor along with crushed peanuts and sliced avocados. Finish with a drizzle of coco aminos or teriyaki sauce over each bowl.

    product used in the recipe

    Instruction video