I was never a big fan of tofu until I tried this vegetarian ramen with tofu. Pan searing makes the tofu so crispy and delicious, and then it really soaks up all that yummy broth. I always keep a few packs of instant ramen noodles on hand so I can make this recipe whenever the mood strikes. It’s perfect for meatless Monday!
How to Store and Reheat
Store leftover easy ramen in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat until warmed through.
Serving Suggestions
This vegetarian tofu ramen is so tasty with lots of vegetarian side dishes. I love everything bagel seasoned edamame, air fryer egg rolls, or Asian cucumber salad.
How to Make Vegetarian Ramen Step by Step
Fry the Tofu: Heat 1 tablespoon of avocado oil in a large nonstick skillet set over medium-high heat. Once the oil is hot, add 8 ounces of firm tofu strips to the pan in a single layer. Cook for 2-3 minutes per side, until golden and crisp. Season with ½ teaspoon of kosher salt and set aside. Fill the Pot: Combine 5.6 ounces of instant ramen noodles and seasoning along with the water/broth amount called for on the package and 1 cup of sliced mushrooms in a large pot. Cook the Noodles: Bring to a boil over high heat and cook according to the ramen package instructions. Serve the Ramen: Just before serving, add 1 baby bok choy cut in half lengthwise to the soup to slightly wilt. Divide the ramen between two bowls and top with 1 thinly sliced carrot, 3 chopped Thai chilis, 1 cup of mung bean sprouts, 3 chopped green onions, and the crispy tofu. Serve with Sriracha and lime wedges, if desired.
