• ½ block extra firm tofu, cubed & dried with paper towel
  • 2 tbsp cornstarch
  • 1 tsp olive oil
  • black & white sesame seeds


  • 1½ tbsp soy sauce
  • 1 tbsp brown sugar
  • ¼ tsp garlic powder
  • ¼ tsp ground ginger
  • ¼ tsp red pepper flakes
  • ½ tsp sesame oil
  • 2 tbsp water

Stir Fry Veggies

  • olive oil, drizzle
  • ½ cup carrots, sliced
  • ½ cup celery, sliced
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp maple syrup
  • pinch red pepper flakes

Ramen Soup

To Serve

  • green onions
  • sesame oil
  • red pepper flakes

product used in the recipe

  • 1

    Combine tofu with cornstarch in a bowl, toss until coated on all sides. .

  • 2

    Whisk together sauce ingredients.

  • 3

    Add olive oil to a medium size frying pan and heat on medium-high heat. Once hot, add tofu and pan fry for a couple of minutes until lightly golden brown. Flip and cook for a few minutes more.

  • 4

    Add sauce and mix to combine, then transfer to a bowl and top with sesame seeds (optional).

  • 5

    In the same pan, add a little oil, toss in carrots and celery, and cook for 4-5 mins until almost cooked through. Add soy sauce, sesame oil, maple syrup, and red pepper flakes. Toss to combine and cook for 1 -2 mins.

  • 6

    Add mushrooms to ramen soup cup and cook according to directions on package with boiling water. When cooked, transfer to a serving bowl.

  • 7

    Top with tofu, stir fried veggies, green onions, sesame oil, and red pepper flakes.

product used in the recipe

Instruction video