1 lb. extra firm tofu, pressed for at least 20 minutes and cut into 1-2 inch cubes or triangles.
2 cups kimchi (vegan store bought or homemade), sliced into thin strips, juice reserved
¼ cup chopped peanuts
2 scallions, sliced
Instructions
1.) Prepare ramen noodles according to package
directions. Drain and rinse with cold water.
2.) Whisk soy sauce, vinegar and chili paste
together in small bowl.
3.) Heat ½ tablespoon oil in large skillet over
medium-high heat. Add tofu and cook until browned
on top and bottom sides, about 5 minutes per side.
4.)Remove tofu from skillet and transfer to
plate.
5.) Add remaining 1 tablespoon of oil to
skillet. Add kimchi and stir-fry for 1 minute.
6.) Add ramen, any reserved kimchi juice, and
half of soy sauce mixture to skillet. Stir-fry
unit noodles begin to crisp up and brown in
spots, about 3-4 minutes. You may want to use a
fork to toss the noodles during stir frying.
7.) Add remaining soy sauce mixture. Stir to
blend and remove from heat.
8.) Divide onto plates or bowls and top with
peanuts and scallions.
Originally Submitted
9/15/2014
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